For the strawberry and toffee cake, first prepare the filling: Separate the eggs, beat 3 egg whites until stiff. Cream butter, yolks, sugar, vanilla sugar and salt, then fold in the stiff snow.
For the dough, quickly knead all ingredients into a shortcrust pastry and chill briefly. Roll out two thirds of the dough, line the bottom of a springform pan with it, and use the remaining dough to form a pastry roll for the edge.
Spread the filling on the base and cover densely with strawberries. Bake the strawberry and topping cake at 200 °C for about 60 minutes until golden.