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1
Preheat oven to 225C Line a cookie sheet with sides (32 cm x 40 cm) with parchment paper.
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2
To make cake: Using a mixer, beat eggs and sugar until light and fluffy.
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3
Combine potato starch, all-purpose flour and baking powder in a bowl and sift onto the egg and sugar mixture; stir to combine.
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4
Spread the batter onto the cookie sheet and bake in the preheated oven for 6-8 minutes.
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5
Place another sheet of parchment paper on the counter, sprinkle with sugar (1-2 teaspoons) and turn the baked cake onto it.
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6
Peel off the paper that was used for baking.
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7
Combine white rum and milk.
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8
To make filling: Chop meringues with a knife.
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9
Whip heavy cream until stiff peaks form.
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10
Soften mascarpone cheese well.
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11
Beat eggs and sugar until light and fluffy.
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12
Stir in whipped cream.
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13
Stir in softened mascarpone cheese and white rum.
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14
To assemble the cake: Cut the cake in half (not horizontally, just into two pieces!).
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15
Place one piece on the serving platter and moisten with half of the rum and milk mixture.
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16
Spread half of the filling onto the cake.
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17
Sprinkle half of the chopped meringues on top of the filling.
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18
Top with the remaining piece of cake and press down gently.
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19
Moisten the cake with the remaining rum and milk mixture and top with the filling.
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20
Put the cake in the fridge and let sit for several hours or overnight.
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21
When ready to serve, sprinkle the remaining meringues on top of the cake and decorate with fresh strawberries and edible flowers.
