For the strawberry raspberry cake, combine eggs, sugar, vanilla sugar and a pinch of salt and mix with a mixer until the mixture is light yellow to white. Stir in canola oil and water.
Mix well the spelt flour, cornstarch and baking powder and fold into the egg mixture. Coat the cake pan (28 cm) with a thin layer of butter and dust with flour.
Pour in the batter and bake at 160 degrees hot air for about 40 minutes. Allow to cool.
For the cream, first whip the cream and then fold in the Greek yogurt. Puree 1/4 of the strawberries with a hand blender and mix into the cream. Sweeten with a little sugar if needed.
Cut the cooled cake layer in half and spread with half of the cream. Spread the rest of the cream on the top cake layer and decorate with strawberries and raspberries.
Chill the strawberry and raspberry cake until serving.