Fresh Strawberry Cake Recipe

1) 6 egg yolks
2) 6 tbsp of granulated sugar
3) 1 tsp of vanilla extract
4) 6 tbsp of cold water
5) 6 tbsp of all-purpose flour
6) some salt
7) 25 g/1 oz of butter or cake margarine
8) 500 ml/17 fl oz of cream
9) 6 tbsp of powdered milk (this replaces gelatin)
10) 1 kg/35 oz of fresh strawberries
11) 1 sachet of clear gelatin or agar-agar (this replaces gelatin)

1) break eggs, separate the yolks and whites, then place egg yolks into a bowl
2) add sugar over yolks and blend ingredients with the mixer until sugar is dissolved completely
3) add vanilla extract and cold water, then combine the ingredients
4) sieve the flour to aerate it and remove impurities, then add it to the bowl and mix the ingredients gently by hand
5) place egg whites into another bowl, add a pinch of salt, and whip ingredients by mixer until hard
6) gradually add egg white to the first bowl while combining gently by hand
7) brush a tray with butter or margarine, sprinkle over it a very thin layer of flour, then pour the previously prepared dough inside
8) place the tray in the preheated oven at 180 C/360 F and bake the sponge cake until golden on top
9) take the tray out from the oven and wait until the cake cools to room temperature
10) place cream into a bowl, add powdered milk and whip it until hard
11) spread whipped cream over sponge cake into a layer and make some shapes of your choice with a fork for a better look (optional)
12) slice strawberries and place them over the cake into a layer (you can use whole strawberries if they are of a smaller size)
13) prepare clear gelatin as indicated on the sachet and brush strawberries with it to avoid oxidation; you can replace gelatin with agar-agar if you don’t want to use gelatin or skip this step completely if you serve the cake immediately