(for a cake with a diameter of 20 cm)
for the crispy top:
150 g flour
100 g of roasted hazelnuts
75 g cold butter
2 spoons of sugar
1 pinch of salt
50-60 ml cold water
for the strawberry jelly:
400 g of strawberries
100 g of sugar
2 tablespoons of lemon juice
2 tablespoons water
1 teaspoon vanilla sugar
10 g gelatin granules
for panna cotta:
200 ml of liquid cream
100 ml of milk
75 g of sugar
1 tablespoon of rose water
7 g gelatin granules
250 g fresh strawberries
for the fluffy top:
1 egg
2 spoons of sugar
2 tablespoons of oil
2 tablespoons of milk
1 teaspoon of baking powder
3 tablespoons of flour
1 pinch of salt
to syrup the fluffy top:
4 tablespoons water
2 spoons of sugar
1 tablespoon of rose water
for decoration:
200 g whipped cream
100 g mascarpone
2 teaspoons vanilla sugar
fresh strawberries
edible flowers (optional)

For the crispy top: