STRAWBERRY CAKE: I eat two whole cakes a day – it’s so good that I can’t resist it!

NECESSARY INGREDIENTS:

For the sponge:

• 10 egg whites
• 300 g sugar
• 1 tablespoon vinegar
• 1 vanilla sugar

For the base:

• 10 egg yolks
• 150 g butter
• 1 tablespoon powdered sugar
• 3 tablespoons sugar
• 2 tablespoons flour
• 250 ml milk
• 300 ml sweet cream
• 300 g fresh strawberries

PREPARATION:

For the sponge, beat the egg whites with the sugar mixed with vanilla sugar using a mixer. Continue beating until stiff peaks form.

Line a baking sheet with parchment paper and pour the beaten egg whites into the pan. Smooth the surface and bake at 130°C (266°F) for about 80 minutes.

For the filling:

Whisk the egg yolks with sugar. Add the flour, cornstarch, and a little milk.

In a saucepan, heat the remaining milk. Gradually pour in the egg mixture and stir constantly until the filling thickens. Let it cool completely.

Beat the butter with powdered sugar and gradually add the cooled filling. Whisk until the filling becomes fluffy.

Whip the sweet cream separately.

Remove the parchment paper from the sponge and cut it in half. Spread half of the filling on one sponge layer.

Top with sliced strawberries and half of the whipped cream.

Cover with the second sponge layer. Spread the remaining filling on top. Slice strawberries and place them on the filling. Cover the cake with the remaining whipped cream. Optionally, decorate with fresh strawberries.