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For the base:
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Preheat oven to Hot Air 180u00b0C and line the bottom of your springform pan with parchment paper.
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Now, whisk the eggs with the sugar and salt over a hot double-boiler to approximately 40u00b0C. The whole mixture should be lukewarm, but not too hot. Then put the mixture into a big bowl and use a hand mixer to whisk it until it reaches a rather solid and creamy texture.
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Next, combine the cocoa powder with the flour and sift everything over the egg mixture and fold it in slightly. Take the melted butter and stir it in carefully, but not too strong and too long or otherwise the base will lose its fluffiness.
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Pour the mixture into your prepared springform pan and bake at Hot Air 180u00b0C for 25-30 minutes. Let cool down completely before cutting your base lengthwise into 3 equal pieces with a height of about 1,5cm.
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Set aside 1 of the bases. You will only need to use two of them.
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For the filling:
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In a pot, combine milk, honey, vanillin sugar and flour. Bring it to boil and let it cook until it thickens. Let cool down completely for approximately 20 minutes.
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Next, combine margarine with icing sugar in a big bowl and beat it until very fluffy using a hand mixer. Take your milk mixture and pour over the margarine cream and mix well until everything is creamy and foamy.
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Build your cake:
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Put one of your bases on a cake plate or a big flat plate. Enclose it with a cake ring and spread a thin layer of the margarine cream on top of the base. Cut some strawberries into halves (as much as you will need) and stick them on the edge of the cake ring until the ring is closed.
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Then use the remaining strawberries to top the whole base. Take the margarine cream and pour over the strawberries. Spread evenly and top with the second base.
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Put the cake into the fridge overnight. This cake has to be served chilled, otherwise it won't hold its shape.
