Preparation:

1. Preheat the oven to 180°C top/bottom heat (160°C convection oven). Place the pumpernickel in a food processor or mortar and process until everything is finely crushed. Line a springform pan with baking paper or grease with butter. Separate the eggs, beat the egg yolks with half the sugar until foamy, mix in the melted butter, pumpernickel, baking powder and cocoa powder. Now beat the egg whites with the remaining sugar and a pinch of salt until stiff and carefully fold into the remaining batter.
2. Pour two thirds of the dough into the springform pan, smooth it down and bake in the oven for 20 – 25 minutes. Leave the base to cool on a cooling rack. Proceed in the same way with the rest of the pastry. Once cool, cut the first cake horizontally.
3. Wash the lime in hot water, pat dry, grate the zest and squeeze out some of the juice. Mix the fruit spread, lime zest and juice, cream cheese and sugar. Whip the cream with the vanilla sugar until stiff and fold in. Set aside a quarter of the cream to coat the top of the cake. Wash the strawberries and remove the stalks.
4. Spread the strawberry cream on the bases, carefully place them on top of each other and chill for approx. 1 hour.
5. Now decorate the cake with berries, daisies or chocolate Easter eggs as desired and serve.