Directions
Bring water, butter and salt to a boil. Add the flour all at once and stir with a wooden spoon. The dough must separate from the pan, and a white layer will form on the bottom of the pan.
Place the batter in a bowl and immediately mix in an egg, then allow to cool slightly. Knead the other egg and baking powder underneath to form a glossy, chewy dough. Spread a third of the dough on baking paper in a circle (24 cm in diameter) and bake in a preheated oven at 225°C for 10-15 minutes. Do the same with the other two thirds of the dough. Let the dough bases cool down.
Wash and stem the strawberries while baking. Keep 8 smaller ones, halve or quarter the rest.
Soak the gelatine in cold water. Mix the alpine cream, quark, eggnog, sugar and vanilla sugar. After 10 minutes, take the gelatine out of the water, carefully dissolve it in a saucepan over medium heat, stir into the cream mixture and allow to harden. Spread half of the whipped cream on a cake base. Immediately spread half of the strawberries on top so that the strawberries sink into the cream. Place the second layer of cake on top, spread with the remaining cream and top with strawberries. Place the last layer of cake on top, decorate with the reserved halved strawberries, chocolate shavings and lemon balm leaves.
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