PREPARATION:
Prepare the dough:
a. Beat the eggs, sugar, salt and vanilla sugar in a bowl until they become foamy.
b. Fold in the flour and baking powder, folding gently to combine.
c. Pour the mixture into a 28×18 cm pan lined with baking paper.
d. Bake in a preheated oven at 180°C (356°F) for 25 minutes or until a toothpick inserted comes out clean.
e. Remove from the oven and let the cake cool completely.
Make the cream:
a. Combine sugar and cream cheese in a bowl, mixing until smooth.
b. In a separate bowl, whip the cream until stiff peaks form.
c. Gently fold the whipped cream into the cream cheese mixture until well combined.
Prepare strawberry jam:
a. Mix strawberries and sugar in a pan; cook until the strawberries release their juice.
b. Mix the cornstarch with water and add to the strawberries, cook until the mixture thickens.
c. Remove from the heat and let it cool a little, then spread over the cooled cake base.
d. Let it stand in the fridge for 1 hour to set.
Layering the cake layers:
a. Spread the cream mixture over the layer of strawberry jam.
b. Arrange sliced strawberries (300g) on the cream layer.
jelly layer:
a. Prepare the jelly according to the instructions on the package using boiling water.
b. Let the jelly cool but do not set completely.
c. Pour the slightly cooled jelly over the strawberries, so that it is even.
d. Leave the cake in the fridge for at least 3 hours or until the jelly is completely set.
Serving:
a. When it hardens, take the cake out of the fridge.
b. Slice and serve chilled.
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