For the sponge, whip granulated sugar, eggs, salt and vanilla sugar over steam until slightly warm, then cool. Mix flour and cornstarch, stir into the egg mixture. Stir a coffee spoon of cocoa into half of the mixture. Mark the circumference of the cake ring on two sheets of baking paper (do not cut out!). Pipe the light and dark amounts alternately onto the parchment paper in snail patterns and bake at 190 degrees for 8 to 10 min. For the cream, soak gelatin in cold water.
Warm vanilla qimiq slightly (it should be liquid). Heat Grand Marnier and let the squeezed gelatine leaves melt in it. Whip the cream with semolina sugar until stiff. Stir orange juice with Qimiq and Grand Marnier gelatine and fold into the whipped cream. Place a sponge cake base on a cake plate. Place springform rim on top, spread with a tiny bit of strawberry jam. Fill with half the cream, put in the fridge to set a little. Place the second cake layer on top and fill with the remaining cream. Grate two limes on top.
Mix the cake jelly powder with the lemonade and the jam and let it cool down a little bit. Pour half of the jelly over the well cooled cake. Pull whole strawberries through the remaining jelly and place on the cake as a garnish.
For garnish, heat chocolate until spreadable and spread very thinly on parchment paper, then cool. Garnish with chocolate leaves, decorate with
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