1. Start with the strawberry cream. Add the gelatin leaves to a small bowl with cold water and let them soak for about 5-7 minutes. Add the strawberries to a small saucepan and purée with an immersion blender*. Next, add the confectioners’ sugar and the vanilla bean paste and mix. Place the saucepan on the stove and heat up – the strawberry purée should get hot, but not boil. Squeeze the gelatin to get rid of some water and add it to the purée – mix until dissolved completely. Remove from the heat and let cool down a bit.

2. Add the heavy cream to a tall bowl and mix on high until stiff peaks form. Mix about 1-2 tablespoons into the cooled strawberry purée. Fold in the remaining whipped cream until well combined and fill into a piping bag. Place in the fridge for at least 1-2 hours, so the cream can set a bit.

3. Preheat the oven to 190°C (375°F). Line a baking sheet with baking parchment and spread the hazelnuts evenly on top. Roast the nuts in the oven for about 8-10 minutes. Take em out and add them to a metal sieve. Rub the hazelnuts inside that sieve to get rid of the skins (you might want to do that with a paper towel). You can also rub the hazelnuts between two kitchen towels. Let the »naked« hazelnuts cool down a bit and then chop them (works best with a mixer). Do not turn them into powder, there should still be some bigger pieces visible.

4. Reduce the heat of the oven to 180°C (350°F). Grease a muffin tin or use paper liners. Crush the cookies and mix em with the chopped hazelnuts. Add baking powder, sugar, and salt and mix to combine. Next, add the vanilla bean paste and egg whites and mix until the sugar has dissolved completely. Fill six molds/paper liners with the batter and bake for about 20-24 minutes. The cakes should have a nice golden brown color and the centers should have set. Take out of the oven and let them cool down a bit, then remove from the tin (if you did not use paper liners, you have to loosen the cakes with a knife from the tin). Let cool down completely on a wire rack.

5. When the cakes are cooled and the cream has set, pipe a good amount onto each cake and decorate with some berries and grated chocolate. Store in the fridge until serving.