Almond Meringue Strawberry Torte

Preheat oven to 350F. Grease a 9.75" spring-form pan and set aside.
Separate the eggs. Beat butter, 125 grams sugar, one package vanilla sugar, and pinch of salt until creamy. Fold in the egg yolks one at a time.
Mix together flour and baking powder, then fold into the butter mixture with 4 Tbsp. of milk. Spread half the batter into pan (or use 2 pans).
Beat egg whites and one pinch of salt until stiff. Stir in 100 grams of sugar. Spread half the egg white mixture on top of dough (or both if using 2 pans). Sprinkle with almond slivers. Bake 25 minutes. Remove from pan(s).
Wash, dry, and halve strawberries. Lay strawberries on top of one cake layer.
Beat heavy cream, whipped cream stiffener, and one package of vanilla sugar until stiff. Stir together mascarpone, 75 grams sugar, and lemon juice. Fold in the cream. Spread cream over strawberries.
Add second cake layer on top (see tip below). Refrigerate one hour. Sprinkle with powdered sugar.
Tips:tn1. The cake will be a thick ball of dough- you didn't forget anything!n. You can use raspberries, apricots, peaches, etc. in place of the strawberries.n. You can substitute 2 tsp. vanilla extract in place of the 2 packages of vanilla sugar.n. You can use Cream of Tartar in place of the Whipped Cream Stiffener.n. Use a Torten ring/spring form pan ring to make layering easier.n. Cut the top cake layer into slices before lying to avoid a mess when cutting.