How to make
Separate the egg whites from the yolks. In a bowl, sift the flour and add the diced cold butter, vanilla, baking powder, yoghurt, yolks and 1/2 the sugar. Knead a crumbly dough.
In a form, stick 2/3 of the dough along its bottom and put it in the fridge for 5-10 min. Leave it covered in foil and put in the freezer.
Beat the egg whites to snow, while gradually adding the remaining sugar with starch. Distribute the jam over the dough, then the egg whites evenly over the jam.
Take the dough out of the freezer and grate it coarsely over the egg whites. Arrange the fresh strawberries on top, without pressing them. Bake the cake in a preheated 360°F (180 °C) oven for about 40 min.
My oven is a bit stronger, so I covered it with paper 30 min. in. Wait for it to cool and release from the ring. The ingredients listed are for a form 11″ (28 cm) in diameter.
