Preheat your oven to 180 °C (350 °F) and grease a springform pan.

Separate egg whites from yolks and whisk egg whites with salt until stiff peaks form. Gradually add half the sugar and beat until glossy.

In another bowl, mix egg yolks, remaining sugar, and vanilla sugar until creamy and pale.

Fold half of the beaten egg whites into the yolk mixture gently.

Sift together flour, cornstarch, and baking powder. Fold this dry mixture into the batter until just combined.

Add the remaining egg whites and fold gently to maintain airiness.

Pour batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.

Cool the cake completely before slicing it horizontally into two layers.

Dice strawberries and Yogurette. Whip cream with stabilizer until soft peaks form.

In another bowl, combine sour cream with diced Yogurette, then fold in the whipped cream and strawberries.

Layer the bottom cake piece with half of the cream mixture and top with the second layer.

Spread the remaining cream mixture on top, cover, and refrigerate for at least 3 hours to set.

Before serving, decorate the cake with halved strawberries and additional Yogurette pieces.