Beat the butter with the sugar and salt until everything is nicely creamy. Add the egg yolks one at a time, mixing constantly. Finally, add the flour with baking powder  and ground almonds. Mix everything well until you get a nice smooth dough.

Prepare two 10 inch cake tins (or bake one cake at a time if you don’t have two cake  tins of the same size), line the tin with baking paper. Spread the batter evenly over the two tins or bake one cake at a time (in this case, spread half of the mixture over the 10 inch cake tin).

Then beat the egg whites with a pinch of salt until foamy, then add the sugar little by little and increase the speed. Mix for a good 5 – 10 minutes. Spread the beaten egg whites over the dough in the mold (depending on whether you have two 10 inch molds or you are baking one sponge cake at a time). Arrange the almond flakes on top.

Basically, you need to get two identical biscuits (dough on the bottom, meringue and almond flakes on top).

Turn on and preheat the oven to 350 F. Bake the dough for 35 minutes. Remove from the oven and cool both biscuits completely

While the biscuits are baking, prepare the strawberry coulis. Wash  1 1/4 cup of  strawberries, remove the stems and cut into cubes. Mix 3 tablespoons of water with the cornstarch. Place the strawberries in a saucepan and bring to the boil with the sugar and mash them lightly with a fork, then add cornstarch . Reduce the heat and simmer briefly until you get the consistency of pudding. Remove from the heat and transfer to a glass container to cool.

Wash the remaining 1 1/4 cup of  of strawberries, remove the stems and cut into thin slices.

For the cream, mix the mascarpone with the sugar on medium speed.

In another bowl, beat the heavy whipping  cream until stiff. Gently add the heavy cream to the mascarpone cream, spoon by spoon, and fold in with a spatula, but do not beat any longer add dissolved gelatin with water to additionally stabilize our cream(*see additional information below how to make this stabilizer from gelatin). Mix everything together until it forms a  smoothy cream.

Place one sponge cake on a cake stand and place a 10 inch cake ring around it. Spread strawberry coulis on the first sponge cake and evenly distribute the sliced ​​strawberries. Then spread the Mascarpone cream evenly over the strawberries and smooth and put blueberries on the top . Then place the second sponge cake on top and chill the cake in the refrigerator for at least 4 hours.