Strawberry cake

Preparation:

1. Combine eggs, sugar, salt and water in a mixing bowl and beat for at least 8 minutes until frothy. Combine flour, cornstarch and baking powder and sift over the beaten egg mixture. Carefully fold under using a whisk.
2. Pour into a spring form pan (26 cm) lined with baking parchment and bake approx. 25-30 minutes in a preheated oven at 175 °C or gas stove level 3. Cool on a cake rack. Then cut twice horizontally.
3. Soak gelatine sheets in cold water (alternative: prepare powdered gelatine according to package instructions). Wash, stem and finely slice 400 g of strawberries. Combine cream cheese, sugar and the grated peel and juice of two lemons. Drain gelatine and dissolve according to package instructions. Mix 4 tablespoons of the cream cheese mixture with the gelatine. Add to the remaining cream cheese mixture, blending thoroughly until smooth.
4. Whip cream. As soon as the cream cheese mixture begins to thicken, stir and then fold cream under. Carefully combine with the finely cut strawberries.
5. Place a cake ring around the bottom pastry layer. Spread half of the cream cheese mixture evenly on top of the bottom pastry layer. Cover with second pastry layer. Spread remaining cream cheese mixture on it, saving a small amount of the mixture for the top and sides of the cake. Cover with third pastry layer, thinly spreading the remaining cream on top and sides. Chill in the refrigerator for at least two hours.
6. Slice remaining strawberries, arranging them on the cake in roof-tile fashion. Dust with powdered sugar if desired and serve. 

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