Preheat the oven to 180 °C top/bottom heat and line the bottom of a springform pan with baking paper.

, separate the eggs and beat the egg whites with the salt until stiff.

Add the sugar and continue beating until stiff.

Now fold in the egg yolks.

Sift over the flour along with the starch and fold in.

Now fill the dough into the springform pan, smooth it out and bake it in the oven for about 35 minutes.

At the end of the baking time, do the chopstick test.

Then take the mold out of the oven, release the sponge cake from the mold and turn it out onto a wire rack, where you leave it to cool.

Then halve the biscuit base horizontally.

, wash and hull the strawberries, pat dry and dice very finely.

Soak the gelatine in cold water and whip the cream until stiff.

Mix the yoghurt with mascarpone, lemon zest and lemon juice, vanilla sugar and sugar until smooth.

Squeeze out the gelatin and melt it in a saucepan over low heat.

Stir in 3 tablespoons of the cream, then mix the gelatin mixture into the remaining cream.

Fold in the strawberry pieces with the whipped cream.

Place the bottom sponge cake on a cake plate and enclose it with a cake ring.

Pour the cream on top, but reserve 3-4 tbsp.

Place the second sponge cake layer on top.

Chill the whole thing for 3 hours.

finish, wash, clean and puree the strawberries.

Then pass the mass through a fine sieve.

Fill up with water to 250 ml and mix it with the sugar and the cake glaze in a saucepan.

Allow the frosting to boil, then cool slightly and finally pour it onto the cake.

Refrigerate the strawberry cake for another 60 minutes.

Then remove the strawberry cake from the ring and spread the remaining cream all over it.

If you like, you can also decorate it all around with sliced ​​almonds.