Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper and set aside.

In a bowl, beat egg whites on high speed until stiff peaks form. Add six tablespoons granulated sugar and continue beating until fully incorporated, another one to two minutes. Reduce speed and add yolks one at a time. Add the remaining 6 tablespoons sugar, vanilla sugar, and oil, and beat to combine.

Add the orange juice, flour, and baking powder. Beat on medium speed until combined. Pour batter onto the prepared cookie sheet and bake 16–18 minutes.

In a medium pot, use an immersion blender to purée the strawberries. Stir in the confectioners’ sugar, orange juice, and cornstarch and bring to a boil over medium heat. Cook about three minutes, until the sauce begins to thicken. Set aside to cool.

In a bowl, beat the quark cheese, heavy cream, granulated sugar, and pudding mix just until stiff; do not overmix. Transfer to a pastry bag or a plastic zip-top bag with one corner snipped off.

For one large rectangle cake: Cut cake into four equal pieces. Place the first layer on a serving plate and spread strawberry sauce over it. Pipe cream over the sauce.

Continue layering the cake, strawberry sauce, and cream, ending with the fourth layer of cake. Garnish as desired.

For individual cups: Cut cake into small cubes. In dessert glasses, layer cake cubes, strawberry sauce, and cream. Chill until ready to serve.