In a large mixing bowl, beat the butter, salt, sugar, and 1 pack of vanilla sugar until light and fluffy.

Gradually incorporate the eggs, one at a time.

In a separate bowl, combine the flour, cornstarch, and baking powder, then gently fold this dry mix into the butter mixture.

Slowly add half of the Amarettini.

Transfer the batter into a well-greased and breadcrumbs-dusted wreath-shaped cake pan.

Bake at 200°C (or 175°C for convection) for about 30-35 minutes.

Let it cool after baking.

Whip 375 g of cream until peaks form, adding the remaining vanilla sugar and cream stiffener.

Mix portions of whipped cream into the mascarpone to create the filling.

Slice the cooled cake into three layers.

Spread a layer of strawberry jam on the bottom layer, then top with one-third of the mascarpone mixture.

Add the second layer, then another third of the mascarpone.

Top with the last layer and cover the entire wreath with remaining mascarpone cream.

Crush the remaining Amarettini and press the crumbs onto the sides of the cake.

Pipe whipped cream rosettes on the wreath and top with strawberries and crushed Amarettini.

Sprinkle with pearl sugar.