Creamy Berry Cake

Ingredients

• 6 Eggs
• 180 g sugar
• Salt
• 180 g flour
• 40 g cornstarch
• 800 g fresh ripe strawberries
• 1 l whipping cream
• 100 g powdered sugar
• 4 packets gelatin powder
• 180 g warm strawberry jam
• 2 tbsp freshly chopped mint

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat.

2. 2.

   For the sponge, separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar until glossy and firm. Fold the meringue into the yolk mixture, then sift in the flour, grated zest, and cornstarch, folding gently until combined. Pour the batter into a springform pan lined with parchment paper, smooth the top, and bake for about 35 minutes or until a skewer comes out clean.

3. 3.

   Remove the finished sponge from the oven, let it cool briefly, release from the pan, and allow it to cool completely on a wire rack.

4. 4.

   Meanwhile, wash and trim the strawberries; set aside 14 for garnish and dice the rest into small cubes.

5. 5.

   Beat the cream with powdered sugar and gelatin powder until stiff peaks form.

6. 6.

   Slice the sponge horizontally three times. Place a layer of sponge on a plate, spread a thin coat of strawberry jam, top with some diced strawberries, and cover with a fifth of the whipped cream. Repeat the layering process—sponge, jam, strawberries, cream—until all ingredients are used, finishing with a sponge layer. Encase the cake in the remaining cream. Fill a piping bag fitted with a star tip with the leftover cream and pipe 12 small rosettes onto the cake (one per piece). Top each rosette with a strawberry, slice the remaining strawberries into rounds, and place them in the center of the cake. Sprinkle with freshly chopped mint and refrigerate for about two hours before serving in slices.