The simplest recipe how to make cake at home, with three layers and strawberries

It can be prepared the day before and stored in the refrigerator by carefully covering it with aluminum foil, without pressing it over the cake. Pan 20 cm. Beforehand, paint the pan with melted butter with a brush, paint its sides and cover with baking paper as the base and the sides, trying to make the paper protrude above the sides of the pan. The butter in this case serves as glue for the paper. We grease the two extremes of the paper with butter so that they adhere well to each other and the paper creates a tube-like height. The sponge puffs up a lot during baking and the paper serves to prevent it from spilling out of the pan. Ingredients for sponge cake: 250g flour 00 • 250g sugar • 250g whipped cream for cakes from the fridge • 3 eggs at room temperature • 1 sachet of vanilla • ½ sachet of baking soda (8g) • we also need (cream to fill and cover) • 250ml whipped cream from the fridge • 300g Philadelphia cheese • 250g Mascarpone • 100g powdered sugar • 300g strawberries Preparation: 1. Beat eggs (yolks and whites together) with sugar in a food processor for 15 minutes. 2. Put the flour, soda and vanilla in a bowl through a sieve. Add them to the eggs (when the 15 minutes have passed) with a spoon and mix again in the robot. 3. Make meringue with panna in an electric egg beater. We add it to the dough with a spoon, but this time we do the mixing with a spatula or wooden spoon, moving from bottom to top. Pour the dough into the pan and bake it for approximately 50 minutes in the oven preheated to 160°. We do the toothpick test which should come out clean. We leave it aside to cool well. Meanwhile, prepare the cream: 1. In the robot, make meringue with the paneer from the refrigerator, add powdered sugar and beat for another 2 minutes. 2. Add a spoonful of Philadelphia cheese while continuing to mix. 3. Add Mascarpone while still mixing it. The cream is ready. Cake composition: When the base has cooled completely, divide it into three layers. Cover the cake holder where we will present it with baking paper cut in the middle. This is done so that it does not splash and at the final moment, we pull the cards to the side. We support the first layer on the paper, paint it with the cream above, put pieces of strawberries, support the second layer, paint it with cream and pieces of strawberries as well and now put the third layer on top. Spread the cream on top of the cake and decorate it with strawberries.