Bases: Beat the eggs with a mixer on high until fluffy mixture. Mix the sugar with vanilla sugar. Stirring with a mixer, gradually add the sugar mixture for a minute, then continue stirring two minutes. Sift flour with baking powder and cocoa and add to mixture beating on low for short. Prepare the baking paper on a baking pour the mixture. Spread the paste in pre-greased form cake, covered with baking paper. Bake in the lower half of the oven 30 minutes at 180C in the upper and lower heater or hot air at 160C. After baking take all of the baked base of the walls of the form and turn it on metal BBQ, littered with baking paper. Carefully peel off the paper. Once the base cool completely, cut it horizontally in two. Put the bottom base on the cake pan and place the cleaned ring form on it. Filling: Wash and clean the strawberries. Take six ornaments, and the rest cut into slices. Soak the gelatin in a little water and leave to swell for 5 minutes. Beat the cream of hard snow with the sugar and vanilla sugar sachets. Dissolve gelatin in a water bath while stirring, then confusion in the cream. Grease bottom base with 1/3 of the cream and arrange half the strawberries on it. Spread more so of cream on strawberries. Place remaining strawberries and spread the rest of the cream. Decoration: Place the second base on the cream and leave the cake to cool for an hour in the refrigerator. Remove the ring mold and bake the cake with jam. Knead well with marzipan icing sugar into a ball, place it on a wide sheet household foil and cover with another. Roll to yield a circular sheet of a diameter of the cake and the height of the walls and. Peel off top foil, roll with marzipan down and developing it, adhered on the cake. Using a peeler grate white chocolate and decorate with strawberries.