For the sponge cake base, whisk the eggs with the whisk of the mixer for approx. 5 minutes until creamy, while pouring in 80 g sugar. Mix flour and starch, sieve onto the egg mixture and carefully fold in. Smooth the mixture in a springform pan (26 cm Ø) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 10 minutes and let cool down on a cake rack.
Wash and clean 300 g strawberries and cut in half lengthwise. Remove the sponge cake base from the mould and enclose with a cake ring. Place the strawberries on the edge of the sponge cake.
For the basil cream, soak gelatine in cold water. Wash the basil, pluck off the leaves and cut them coarsely. Finely puree the quark, 150 g sugar, vanilla sugar and basil leaves. Squeeze the gelatine and dissolve at low heat. First stir 2-3 tablespoons of cream into the gelatine, then stir everything into the rest of the cream. Chill for about 5 minutes until the cream starts to gel. Whip the cream until stiff, fold into the cream. Spread the cream on the sponge base until smooth. Chill for at least 3 hours.
For the fruit layer, wash and clean 500 g strawberries, cut them into pieces and spread them on the cream. Mix the cake glaze powder, 2 tbsp. sugar and 250 ml cold water. Bring to the boil briefly while stirring. Spread the icing on the berries with a spoon. Chill the cake for about 30 minutes.