For the Feinspitz strawberry tart, first prepare the sponge. Separate the eggs and beat the yolks with 40 g sugar and vanilla sugar until foamy, beat the egg whites with the remaining sugar until stiff.
Mix the flour and baking powder and stir into the egg mixture, add the whipped cream and then carefully fold in the snow.
Pour into a springform pan (24/26 cm) and bake at 180° on the middle shelf for about 15 minutes. Drizzle with the Cointreau and let cool. Cut once in the middle.
For the filling, puree the 500 g of strawberries and soak the gelatin in cold water.
Mix the yogurt with the strawberries and sugar. Dissolve the gelatine with the strawberry syrup over a low heat (it must not boil) and stir into the strawberry mixture. Whip the whipped cream until stiff and fold it in.
Cut the remaining 200 g of strawberries into small pieces, spread a very thin layer of strawberry cream on the bottom cake layer, layer the cut strawberries on top and spread the remaining cream on top. Cover with the second cake layer.
Prepare the cake glaze according to instructions with strawberry juice and strawberry syrup instead of water. Spread on the surface of the cake. Refrigerate the cake for at least 3 hours (better overnight).
Before serving, garnish the Feinspitz strawberry tart with whipped cream and strawberry halves. This tart can also be prepared with other berries, e.g. raspberries.