Beat the eggs with a mixer with salt, water and sugar, then add the flour, mix well and pour the finished dough into a greased form. Bake for 25 minutes at 220 degrees. Then refrigerate.
Soak gelatin in water beforehand. Add the vanilla sugar and gelatin melted in a water bath to the curd mass, mix well, put in the freezer for 5 minutes and then put on the cooled cake. Put in the freezer for 30 minutes.
Prepare strawberry jelly in less water than indicated in the instructions. Cut strawberries in half or as you like.
Put the strawberries on the cake and pour the jelly. Place the cake in the refrigerator until the jelly has completely set.
May tenderness cake is ready.