Preheat the oven to 180°C (convection oven). Line two baking sheets with baking paper and set aside.

Whisk the eggs with the erythritol until foamy. Add the almonds, baking powder and sparkling water and mix again.

Divide the dough into two portions, pour onto the prepared baking sheets and spread so that the dough is about 0.5 cm high. Now bake the dough in the preheated oven for 15 minutes. Let cool after baking.

In the meantime, swell the gelatine in 100 ml of water.

Put the vegan curd and yogurt alternative in a bowl and mix with the MCT Oil 100 %. Mix KetoBiota with 90 ml of water and add to the curd-yogurt mixture.

Clean the mint and grind very finely with a pestle. Cut the strawberries into small cubes. Squeeze half of the lemon. Stir the lemon juice, the strawberry cubes and the mint into the curd-yogurt mixture.

Carefully heat the soaked gelatine in the microwave for about 30 seconds until it has dissolved. Then carefully stir into the quark-yogurt mixture. To do this, first add 1 - 2 tablespoons of the cold quark-yogurt mixture to the lukewarm gelatine and stir. This equalizes the temperature and prevents the formation of lumps. Then fold in the remaining quark-yogurt mixture.

Line one of the two cake layers with a square cake rim and spread the quark-yogurt mixture on top evenly.

Place the second cake layer on top of the quark-yogurt mixture so that the baking paper is on top. Carefully peel off the baking paper and refrigerate everything for about 2 hours. Cut the finished cake into 16 equal pieces.