Preheat the oven to 180 degrees. Secure a piece of baking parchment over the base of the cake pan. Grease the lower part of the sides (one cm is enough).

Chop the dates and melt the butter or coconut oil.

Place the dates, butter/oil, ground almonds, cocoa, egg and plant-based milk in the food processor. Blend/chop thoroughly for a few moments.

Add a pinch of salt to taste.

Pour the batter into the pan. Spread it out to the edges so that the base is evenly thick throughout. Make the surface as smooth as possible. If necessary, wipe clean any areas of the sides above the batter.

Bake for 20 minutes.

Let the base cool to room temperature. Loosen the edge with a knife and remove the baking parchment. Then return the base to the pan and close the pan.

If desired, line the sides with an acetate cake collar for a neat finish. Do this only now, not before, as the acetate cannot go in the oven.

Wash the fresh strawberries and thaw the frozen strawberries.

Cut the fresh strawberries in half from stem to tip. Remove the stems with a knife. Trim a little more off some than others so that all the strawberries are the same size. Place them upside down on the base, with the flat cut sides against the springform pan. They should reach just under half a cm below the rim.

Place the frozen strawberries in a small saucepan and heat. Add the agar-agar. Purée with an immersion blender. Let simmer briefly. Unlike gelatin, agar-agar must actually boil briefly with the mixture.

Add the yogurt. Mix well until evenly pink. If necessary, use the immersion blender again, or a whisk.

Pour the mixture into the cake pan. Gently shake the pan back and forth on the work surface so that the mixture fills all the gaps. Place in the refrigerator.

Let set in the refrigerator for at least three hours.