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1
Cut an 18 cm circle of parchment paper to line the cake pan.
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2
Sift the flour.
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3
Melt the butter in a double boiler.
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4
Preheat the oven to 170C.
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5
Add the sugar to the eggs in three parts, whip until you can no longer make more bubbles.
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6
The batter should fall like a ribbon when you lift the electric whisk (ribbon stage).
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7
Mix on low for 1 minute (the texture will become smoother).
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8
Pour in the flour all at once.
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9
Fold it in until no longer powdery, turning the bowl as you go.
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10
Pour the melted butter into the batter over a spatula.
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11
Mix by scooping the batter from the bottom.
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12
Line the cake pan with the parchment paper circle, pour in the batter, and bake at 170C for 25 minutes (it is done when a toothpick or skewer inserted in the center comes out clean).
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13
Let cool in the pan on top of a rack.
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14
Set aside half of the strawberries for the top decoration, then finely chop the other half.
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15
Add the sugar to the heavy cream and beat over ice water.
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16
When it becomes like thick whipped cream, add the kirschwasser and it's done.
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17
Slice the cake in half horizontally and make a sandwich with the cream and chopped strawberries.
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18
Spread cream around the outside surface of the cake, then decorate with the whipped cream and whole strawberries.
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19
Dust the non wet powdered sugar over the strawberries and it's done!
