Separate eggs. Beat the egg whites, 4 tbsp. of water and 1 pinch of salt with the whisk of the hand mixer until thick, adding sugar at the end. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve over the egg mixture and knead in. Line a baking tray (32 x 38 cm) with baking paper, place the mixture on top and spread evenly. Bake in a preheated oven (electric cooker: 200° C/ circulating air: 175° C/ gas: stage 3) for approx. 10 minutes and then remove. Loosen the edges of the sponge cake, remove from the tray, and let cool for approx. 30 minutes. Halve the sponge cake lengthwise. Spread one half with Darbo double-fruit strawberry fruit spread and then cover with the other half. Once again, add Darbo double-fruit strawberry fruit spread on top and spread evenly. Roast almonds in a pan without any cooking grease for 2-3 minutes and then remove. Clean the strawberries and cut them into slices. Evenly cut the sponge cake into approx. 60 pieces (approx. 3 x 3 cm). Place 1 small strawberry slice on each piece. Then take 1 larger slice and place it opposite the smaller slice. Use a peeler to peel strips of chocolate. Decorate the Petits Fours with almonds and chocolate.