Strawberry Cake

Prepare the sponge cake according to the Classic Sponge Cake recipe on the website, or buy one, or use biscuits.

If you made my recipe, let it rest for at least 8 hours before preparing the cake - it is easier to cut and will have the right texture.

After this time, cut the pandispan into 2 equal sheets.

The tray in which you baked the pandispan is spread with food foil to perfectly cover the entire surface and walls.

I thawed the strawberries, drained the syrup formed and left it for the syrup of the pandispan. Here if you have fresh strawberries you can also syrup with a honey tea with lemon, or a strawberry compote.

I put the first sheet of pandispan in the tray lined with foil and I syruped it a little.

Now we prepare the cream:

- Dissolve the gelatin in a glass of water, over low heat on the stove - be careful not to boil it because it loses its gelling qualities.

To the strawberries I added 20% fat cream, sugar and mixed a little.

With a vertical blender, mix well and crush the strawberries - this to make the cream uniform in consistency, like a foam.

To this composition add dissolved gelatin, mix well.

Pour the cream over the pandispan in the pan and refrigerate for a few hours until it hardens well. It is perfect to keep it overnight, to be safely caught.

After the cake is caught, prepare the second sheet of pandispan - syrup it a little with strawberry juice or whatever you like best.

And put it over the layer of cream in the pan.

Now we have the cake ready, just take it out of the tray and decorate it.

Carefully turn the tray upside down on a plate, carefully remove the edges and cling film.

I decorated with currants like this:

- I put the fresh currants over the pandispan, I prepared the cake-gel according to the instructions on the package and I poured it over the fruit.

Beat the whipped cream with 1 glass of powdered sugar - a few rules first:

- Cream must be cold from the refrigerator

- First beat it without sugar, then after it thickens slightly add the sugar

- Unfortunately, not all cream for whipped cream is good - I only had success with Dorna or Milli - others didn't fight at all and I was just nervous, so be careful what you take.

- Be careful when it starts to thicken better, still stop mixing and check that it is hard - lift the mixer and it can be seen sticking on the blades of the mixer - if it has hardened you stop mixing because it is cheese and you "lost it ":)

Garnish the cake with whipped cream and put it in the fridge for about 1-2 hours.

And here a slice - delicious, creamy and fresh - I serve you virtually :)

Good appetite!