Melt the butter and let it cool down a little. Mix flour, 50 g sugar, baking powder and salt in a bowl. Add milk, eggs and butter to the flour mixture and mix to a dough with the whisk of the hand mixer.
Preheat waffle iron, grease well and bake about 6 waffles one after the other from the dough. Let the waffles cool down.
Soak gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape out the pulp. Mix cream cheese, quark, 50 g sugar, lemon juice and vanilla pulp. Beat 150 g cream until stiff. Squeeze the gelatine, dissolve in a small pot. Stir 3 tbsp. quark mixture into the gelatine, stir the mixture into the remaining quark mixture. Carefully fold in the cream.
Wash, clean and slice the strawberries. Set aside 3 tablespoons of the quark cream for decoration. Spread approx. 1/4 of the quark cream on 2 wafers, place approx. 1/4 strawberries on each. Cover with a wafer and repeat the process. Put the remaining waffles on top. Put them in a cold place.
Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Chop the chocolate and coconut fat. Heat 150 g cream in a small pot. Melt chocolate and coconut oil in it.
Leave to cool for about 10 minutes. Let the chocolate icing run over the wafer cakes. Decorate with remaining cream, flaked almonds and possibly strawberries. Refrigerate the cakes for at least 1 hour.