Beat the eggs, sugar and vanilla sugar until fluffy, then fold in the flour. Spread evenly in a greased and floured cake pan and bake in a preheated oven at 160 °C for about 20 minutes.
For the curd cream, whip the cream. Stir curd, yogurt and powdered sugar until smooth. Soften gelatine leaves, warm with a little rum and empty into curd mixture.
Fold in whipped cream and spread cream on cooled base – refrigerate for a few hours.
Wash strawberries, cut in half and place on top of curd cream.
Prepare cake jelly according to package instructions and pour over strawberries.
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