Mix the butter with the sugar until frothy. Stir in the eggs one by one. Mix in flour, nuts and baking powder and stir in. Spread into the prepared form.
Bake in the preheated oven for about 25-30 minutes.
Let cool down in the tin for about 5 minutes, then also turn over a wire rack. If the form cannot be removed immediately, simply leave it to stand for about 10 minutes with a cold cloth, then the form should be able to be removed without any problems.
In the meantime, clean the strawberries and put 8 nice ones aside.
Mix the ricotta with a little sugar or sweetener until smooth. Whip the cream until stiff and fold in.
Now halve the remaining strawberries and place on the nut base, spread the cream on top. Leave about 1 cm of the edge uncovered. Refrigerate.
For the garnish, melt the chocolate in a water bath.
Halve the remaining strawberries and dip into the chocolate with the cut surface first.
Let it set and then place on the cream on the cake.