Prepare the cookie base: place the amarettini cookies, whole-wheat butter cookies and blanched almonds in a food processor and blend. It doesn't need to be fully blended, as any chunks will aid to the bite. Melt butter on low heat and add to the food processor, along with the desiccated coconut. Mix to combine.
Line a 18-cm (7 inch) cake tin bottom with baking paper, and place the removable sides on. Add the cookie base and press it into the bottom of the tin. Smooth it out, then place in the fridge to firm.
Prepare the jam: Wash and dry strawberries, cut into slices and blend with a stick blender. Keep it chunky, and not too runny. Add 2 tea spoons of strawberry jam and mix to combine. Pour 1/3 of the jam on top of the cookie base.
Prepare the cream: soak gelatin according to package instructions (or use agar agar). With a stick blender, blend the fresh quark until smooth. Add yogurt, sugar, vanilla, lemon juice and lemon zest and whisk to combine. Divide the cream into two parts, and add the rest of the strawberry jam to one part. Separately, whip the cream until firm. Drain the gelatin and melt it, then, add half the gelatin to the strawberry cream, and the other half to the white quark cream. With a spatula, fold it in, until thoroughly combined. Divide the whipped cream in half as well, and add to both creams, folding it in gently with a spatula.
Assemble the cake: Add the strawberry cream on top of the strawberry jam layer, then add the white quark cream on top and level it out on top. Refrigerate for at least 2 hours, or overnight. Then, remove the sides of the baking tin carefully, and smooth out the cream if needed. Remove the baking paper and place the cake on a plate or cake stand.
Decorate the cake with fresh berries, amarettini cookies, fresh mint and coconut flakes. Serve chilled.