Beat the egg whites with 150g sugar until stiff and spread on both dough bases. Sprinkle almond flakes on top. Bake both bases in the preheated oven for approx. 30 minutes, remove and allow to cool thoroughly.
Wash the strawberries, dab with kitchen paper and cut in half. Beat the cream with the cream stiffener and vanilla sugar until stiff. Depending on your preference, fold the strawberries into the cream or cover the cake base with them. Then add the whipped cream and smooth it out. Divide the cake topping into pieces and place on top of the cream topping.
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