For the nuts, melt 1 tablespoon of butter in a pan and roast the nuts in it. Sprinkle 4 tablespoons of sugar on top and caramelise while stirring. Spread on a piece of baking paper and let it cool down.
Grease a spring plate (approx. 28 cm Ø) and sprinkle with a little semolina. Wash and clean the strawberries and cut them into pieces. Roughly chop the brittle nuts.
For the batter, whisk 200 g butter, 200 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy. Stir in the eggs one after the other. Mix flour, 50 g semolina and baking powder and stir in. Fill the dough into the prepared form. Spread strawberries and brittle nuts on top.
Bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 hour (stick test). Let it cool down and serve dusted with icing sugar. Whipped cream goes well with it.
Sprinkle the mixture of flour, baking powder and semolina into the dough in portions and stir in.