Beat the eggs with sugar until foamy, gradually add water, oil and finally semi-coarse flour mixed with baking powder and cocoa.
Layer the prepared dough on a baking sheet lined with baking paper. Bake at 355 °F / 180 °C for 20-25 minutes.
Let the sugar dissolve in the milk, add the pudding powder and cook a thick pudding, which you then leave to cool. Beat the mascarpone with a mixer (you can add powdered sugar - to taste) and gradually add the cooled pudding spoon by spoon. Layer the filling on the baked sheet of dough.
Place strawberries on top of the mascarpone filling, which you cover with the prepared red jelly. Prepare the jelly according to the instructions on the package - every jelly is different, so you must follow the manufacturer's instructions exactly.
Put it in the fridge for at least 2-3 hours and serve. Enjoy your cake!
