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1
Sheet parchment paper on a 15 cm cake mould.
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2
Softened the butter in the microwave.
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3
Sift the flour.
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4
Separate the egg yolks and whites.
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5
Put the whites in a large bowl and whip into a meringue by adding sugar in 3 batches.
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6
Stir in egg yolks, and fold in the flour with a rubber spatula until the flour has blended.
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7
Mix in melted butter a little at a time, with a rubber spatula until fully blended.
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8
Pour the batter in the mould and bake for 28 minutes at 340F/170C.
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9
Then remove from the mould and cool.
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10
Make syrup using the ingredients marked with .
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11
They don't need to be measured precisely.
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12
Prepare the whipping cream.
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13
Whip 2/3 until it forms soft peaks, and the remaining 1/3 until it forms stiff peaks.
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14
Slice the cooled cake in half and spread the syrup on the top of the cut portion.
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15
Layer the stiff whipped cream and 4 sliced strawberries.
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16
Apply more cream on top.
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17
Put the top of the cake back on and spread cream all over the cake.
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18
Use up all of it; it doesn't matter if it's not perfect at this point.
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19
Frost with remaining soft peak cream, because this cream is slightly less dense, it should spread on beautifully.
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20
Decorate with strawberries as you like.
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21
This cake was cut into a heart shape prior to decorating.
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22
No matter how many times I've made this recipe, it's never failed me.
