Mix the jelly powder with 200 g sugar in a pot. Stir in 1 l of cold water and heat while stirring until the sugar has dissolved (do not boil!). Chill the jelly for about 2 hours until the mixture starts to gel, stirring from time to time.
Mix the pudding powder with 120 g sugar and 6 tbsp. juice until smooth. Boil up the rest of the juice in a pot. Stir in the pudding powder, bring to the boil and simmer for about 1 minute. Let it cool down, stirring from time to time to avoid skin formation.
Coarsely crumble 350 g of Viennese soil. Wash, clean and chop the strawberries. Fold up to 150 g under the jelly.
Whip the cream until stiff. Stir the pudding until smooth, fold in a good half of the cream.
Lay the breadcrumbs, cream and jelly alternately in a large bowl. Decorate with the rest of the cream and remaining strawberries. Chill for about 2 hours.