Mix the eggs with the water for 2 minutes until frothy. Mix in sugar and vanilla sugar for 1 minute and then beat for another 3 minutes. Sift 200 g flour with the baking powder and fold in. Pour the dough into a greased 26 cm springform pan.
Bake in a preheated oven at 170 ° C for about 25 minutes. Remove from the mold immediately and let it cool (you can do this up to 2 days in advance). Carefully and thinly cut (and eat!) The top brown crust.
Alternatively, you can easily and quickly use a purchased sponge cake base.
For the topping, whip the cream, gradually pouring in the icing sugar and the cream stiffener. When the cream is very stiff, stir in the double cream cheese (e.g. Philadelphia) on the lowest setting.
Place a cake ring around the cake base and spread the topping on. Cover with the washed, stalked strawberries.
Boil the red cake icing according to the instructions (I always use a little less water), let it cool slightly and pour over the strawberries (if you don`t like cake icing, just leave it out). Chill for at least 2 hours before consumption.
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