Fraisier cake - French strawberry cake

SPONGE

For the sponge you will need the following: 

• 2 eggs
• 160 g sugar
• 1 spoon starch
• 125 g flour
• 1 tsp baking powder
• 2 tsp cocoa powder
• 100 ml milk
• 100 ml oil

1. Prepare a round mold with a diameter of 20 cm by lining the bottom with baking paper and coating the edges with butter or any other fat you use. Heat the oven to 175 degrees.
2. Whisk the eggs and sugar well until you get a light foam. Mixing at a low speed, slowly add the oil first, then the milk.
3. Combine flour, cocoa, starch and baking powder in a separate bowl. Combine the dry mixture with the mixed eggs, stirring until the two mixtures are completely combined.
4. Pour the mixture into the prepared mold and bake for 15 minutes, or until a toothpick inserted in the center of the sponge comes out dry.
5. Leave the biscuit in the mold to rest for ten minutes, then take it out on a tray to cool down completely.

CREAM

For the cream you will need the following:

• 1 vanilla pod
• 6 g gelatin
• 250 ml milk
• 10 g starch
• 10 g flour
• 62 g sugar
• 2 egg yolks (42 g)
• 500 ml whipping cream (30 % fat)
• 75 g powdered sugar

1. Cut the vanilla pod in half and use a knife to scrape out the seeds from both halves. Boil milk, seeds and the pod halves for 15 minutes. After boiling, remove from heat and set aside.
2. Prepare the gelatin by sprinkling 6 g of gelatin into 30 ml of cold water and leaving it to swell (about 5 minutes). Mix the gelatin a little, put it in the microwave for 4 seconds, and mix it again. Be careful not to burn the gelatin.
3. While the milk and pods are cooking, use a separate bowl to combine the egg yolks and sugar by mixing, and then add the starch and flour until the mixture is combined. Gradually add the milk, stirring constantly. Transfer the resulting mixture to a pot and cook over low heat, stirring constantly, until the mixture thickens (something like pudding).
4. As soon as you notice that the cream has started to thicken, immediately remove it from the heat, add the melted gelatin and continue mixing.
5. Transfer the resulting cream to a clean container and cover it with cling film and leave to cool. While the cake is cooling, prepare the cream for the whipped cream, which you will mix with powdered sugar until it becomes stiff. When both creams are cooled, they should be combined by gently mixing.

ASSEMBLING THE CAKE

1. Place the sponge on a tray or cake stand. Place acetate foil or a movable cake ring around the sponge.
2. Cut the strawberries into equally thick and big slices and arrange them along the edge of the foil or ring.
3. Pour the cream halfway into the mold, and chop the excess strawberries into pieces and sprinkle them over the cream. Pour the rest of the cream over the strawberries.
4. Cool the cake for at least 4 hours or overnight in the refrigerator.
5. Before serving, remove the foil or ring. Decorate the cake with halves of fresh strawberries and whipped cream.