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1
Preheat the oven to 325u00b0F. Grease a 10 inch springform cake pan and sprinkle with flour.
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2
In a bowl, mix the flour, cornstarch, and baking powder. In a separate bowl, mix the oil, milk, and 1/2 cup of heavy cream.
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3
In another large bowl, whisk the eggs, vanilla extract, and 1 1/4 cup sugar until white and creamy. Alternate beating in batches of the flour mixture and the oil mixture until all are incorporated. Spoon batter into the prepared cake pan and smooth into an even layer.
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4
Bake for 50-60 mins, until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then turn out on to a wire rack and let cool completely.
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5
To prepare the strawberry filling, mix the yogurt, lemon juice and zest, pureed strawberries, and 1/2 cup sugar in a bowl. Squeeze out the gelatin and dissolve in a saucepan set over a low heat. Once dissolved, remove from heat and stir in 1 tbsp of the yogurt mixture, then stir this mixture into the remaining yogurt mixture. Chill for 30 mins.
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6
Cut the cake in half horizontally by inserting a knife into the center and rotating the cake around it. Place the bottom cake on a cake plate and place a cake ring around it. Whip 3/4 cup heavy cream until it forms stiff peaks and fold into the yogurt mixture. Fold in the halved strawberries. Spread over the cake. Top with the second cake and press down gently. Chill for 4 hours.
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7
Carefully remove the cake ring. Whip the remaining 3/4 cup of heavy cream until it forms stiff peaks and spread over the top and sides of the cake. Stick the sliced strawberries around the bottom. Press the whole strawberries gently into the top. Sprinkle the edges with pistachios.
