A simple but delicious cake recipe:
Soak the gelatin in cold water. Cut the vanilla pod lengthwise, scrape out the pulp and bring to a boil with the pod in the milk. Pour through a sieve. Beat the egg yolks and 25 g sugar with the whisks of a mixer until very creamy. Squeeze the gelatin, let it melt in the vanilla milk, stir it into the egg cream and let it cool down. When the mixture begins to gelatinize, stir in the whipped cream until stiff and chill repeatedly. Puree the strawberries with the remaining sugar, the juice of one lemon and the orange liqueur. Crumble the biscuits in a freezer bag with a cake roller. Pour half of the crumbs into a large enough bowl. Drizzle with 2 tbsp. strawberry liqueur. Fill with half of the vanilla cream, half of the strawberry slices and half of the puree. Repeat the process until the ingredients are used up. Decorate with lemon balm leaves.