Strawberries cake🍓

Cocoa sponge cake filled with cream, strawberry jam and fresh strawberries🍓🍫🍰 Lactose and gluten free Cake pan diameter 23 centimetres and minimum height 8 centimetres.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat the whole eggs with the sugar and a pinch of salt for at least 10-12 minutes, until the mixture is light, fluffy and frothy (it should be stable and tripled in volume).

Step 2

Sift together the flour, starch, and cocoa powder. Pour them into the whipped mixture, gently folding in from the bottom up with a spatula.

Step 3

Pour into the cake pan (buttered/floured or with baking paper) and bake in a static oven at 170°C for 30-35 minutes.

Step 4

Let cool before cutting.

Step 5

Use cold cream from the fridge. Beat with an electric mixer. Add powdered sugar and vanilla if desired.

Step 6

Refrigerate until ready to use.

Step 7

Cut the sponge cake into three discs.

Step 8

Spread an even layer of cream and then do the same with the jam on the bottom disc. Using a piping bag filled with a portion of the whipped cream, create a circle around the edge of the disc. Repeat the process for the second disc.

Step 9

For the last layer of cake, spread some whipped cream in a circle. Make sure to leave a few centimetres from the edge where the strawberries will be placed.

Step 10

Let cool in the fridge before serving.