2 eggs (beaten), 35g sugar, a few drops of vanilla extract, 1-2 tbsp fresh milk, 25g low gluten flour, 25g cornflour, 1/4 tsp baking soda, whipping cream ingredients, 250g fresh cheese, 1/2 cup whipped cream, 30g sugar, a few drops of vanilla extract, 25-30 strawberries, mint leaves, as much as you like

Preparation:

How to make the cake:

1) Line a baking sheet with parchment paper and place it in the oven to preheat to 18 degrees Celsius.

2) Sift 25g of low gluten flour, 25g of cornstarch, and 1/4 tsp of baking soda, then mix well and set aside.

3) Remove the water from the fresh cheese in the whipped cream ingredients to about 180g.

4) Pour the egg yolks and sugar into a clean steel bowl, and whisk them over hot water until they form a thick consistency

5) Add the whipping cream and the ingredients from A in step 2, and mix well. Pour into a baking dish and bake at 180 degrees for 12 minutes.

6) Remove the cake from the baking tray when it is cool.

7) Whip the whipping cream in ice water until foamy. Add the sugar in 8-9 equal portions and beat slowly. Add vanilla extract and mix well.

8) Remove the stems of the cleaned strawberries, leaving only 2-3 for decoration.

9) Spread the whipped cream that was processed in step 7 evenly on the cake and spread the strawberries on the top.

10) Let it rest in the fridge for 20-30 minutes and then use the remaining whipped cream to decorate the top of the cake. Spread the strawberries and mint leaves before sending it to the fridge for another 20-30 minutes to finish.