Have a Celebration at Home: Strawberry Cake

Carefully separate the egg yolks and whites. Add salt and half the amount of sugar you will use for the cake to the egg whites.

Beat well with a mixer at high speed until frothy.

Mix the egg yolks that you have separated into a separate bowl with the remaining granulated sugar until they turn white.

After adding the water, continue mixing. Sift the flour, baking powder and vanilla over the mixture.

Using a spatula, mix it into the sponge cake mixture without mixing too much.

Add the foamed egg whites to the sponge cake mixture you have prepared, using a spatula and folding in circular motions in 3 stages without mixing too much.

Grease the springform cake tin well with oil. Then pour the sponge cake dough into it. Bake in a preheated oven at 175 degrees for 35 minutes.

Carefully remove the cooked sponge cake from its mold and place it on a plate to cool.

To prepare the cream for the cake, add the milk and half of the sugar to the pot.

Place the pot on the stove and heat the milk.

Place the egg yolks and remaining sugar in a separate bowl.

Beat well until it reaches a consistency.

Then add the starch, flour and vanilla, continue mixing.

Slowly add the boiling milk to the egg mixture and stir continuously, allowing it to cool. Add half of the milk to this mixture and ensure that the egg mixture is homogeneous.

Once the mixture starts to thicken and reaches the consistency of pudding, remove it from the stove and add the butter. After mixing well, cover it with stretch film so that it touches the cream to prevent a skin from forming on top. After it reaches room temperature, put it in the fridge. Let it rest in the fridge for at least 1 hour.

Put the cream that has cooled in the refrigerator in a bowl and mix continuously with a mixer at high speed until it reaches the consistency. When it reaches the consistency, add the pastry cream that you have cooled in the refrigerator and beat well.

Put the pastry cream combined with the cream in the refrigerator to cool. Let it rest in the refrigerator for at least 1 hour.

Place granulated sugar and water in a saucepan.

Boil the syrup for soaking the cake for about 10 minutes. Let the boiling syrup sit at room temperature to cool.

To prepare the strawberry cake, divide the sponge cake into two equal parts with a wire cutter or knife. You will use the top part of the cake as the bottom of the cake and the base as the top layer.

Apply the syrup you prepared to moisten the cake using a brush.

Apply the cream to the first layer of the cake using a piping bag or spatula.

Smooth the cream using a spatula.

Chop the strawberries into small pieces, and use a paper towel to remove excess water so that the cake doesn't get watery.

Arrange the strawberries on the first layer where you spread the cream. If you wish, you can create a more elegant look by arranging sliced strawberries in circles on the part that will be visible from the outside.

Add more cream on top of the strawberries. Then moisten the second cake and carefully place it on top of the cake. Add the remaining cream on top of the strawberry cake.

Decorate the cake with strawberry slices and mint leaves if desired. Bon appetit!