### Prepare meringue mixture
1. **Beat the egg whites until stiff**: First beat the egg whites with a pinch of salt in a clean, fat-free bowl until stiff. Gradually add the sugar and continue beating until a shiny, solid mass is formed.
2. **Prepare the baking tray**: Line two baking trays with baking paper. Pour the meringue mixture into a piping bag fitted with a large, smooth nozzle.
3. **Spray meringue strips**: Pipe strips about 8 cm wide onto each baking tray parallel to each other, leaving enough space so that the mixture will still rise a little.
### Prepare sponge cake dough
1. **Beat the egg yolks**: Put the egg yolks, sugar, vanilla sugar and a pinch of salt in a bowl and beat with a hand mixer until the mixture is light and creamy.
2. **Fix the flour**: Sift the flour and carefully fold it into the egg yolk mixture until a smooth dough is formed.
3. **Inject dough onto meringue**: Pour the sponge cake dough into a piping bag and pipe it into the spaces between the meringue strips.
### Bake
1. **Preheat**: Preheat the oven to 150 °C fan oven.
2. **Bake**: Place the baking sheets in the oven one at a time and bake for about 25-30 minutes until the meringue biscuits are lightly golden brown. Then remove the trays from the oven and let the meringue cool completely.
### Prepare filling
1. **Wash strawberries**: Wash, stem and slice the strawberries. Set aside some nice strawberries for decoration.
2. **Beat the cream**: Beat the cream with the sugar, vanilla sugar and cream until stiff.
### Assembling the cardinal sections
1. **First Layer**: Place a meringue sponge strip on a serving platter.
2. **Apply the filling**: Spread half of the whipped cream evenly over the meringue and place half of the strawberry slices on top.
3. **Second layer**: Place a second meringue sponge strip on top and repeat the process with the remaining cream and strawberries.
4. **Final**: Finish with the last meringue sponge strip. Use the reserved strawberries for decoration.
### Cooling and serving
