Separate two eggs. Beat the egg whites, 1 packet of vanillin sugar and 50 g sugar with the whisks of the hand mixer until stiff. Stir in the egg yolks. Mix 20 g starch, 30 g flour and 1 tablespoon cocoa and fold in carefully.
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes.
Take out, turn onto a cake rack, remove baking paper, let the base cool down. Mix a second base in the same way, bake and let it cool down.
Wash, drain and clean the strawberries and cut them into slices, except for about 16 pieces for decoration. Heat 150 g cream in a saucepan. Chop 150 g dark chocolate, stir into the cream until an even mass is formed.
While stirring occasionally, allow to cool for about 30 minutes.
Whip 150 g cream with the whisk of the hand mixer until stiff, adding 25 g sugar. Cut both sponge cake bases in half horizontally. Place one base on a cake plate, spread with 50 g jam and decorate with a cake ring
Carefully fold the whipped cream into the chocolate cream. Spread about 1/4 of it on the cake base, spread about 1/3 strawberry slices on top. Place another cake base on top, spread with 50 g jam, spread approx. 1/4 of the chocolate cream on top and spread approx. 1/3 strawberries on top.
Do the same with another floor. Place the last floor on top.
Carefully remove the cake from the ring and spread the remaining chocolate cream all around. Chill the cake for at least 1 1/2 hours.
Chop 100 g dark chocolate and coconut fat. Heat 100 g cream in a small pot. Melt chocolate and coconut oil in it. Let it cool down for about 15 minutes. Spread on the cake. Refrigerate the cake again for about 1 hour.
Chop light chocolate and melt it over a warm water bath. Spread the rest of the strawberries on the edge of the cake and decorate with liquid chocolate.