That's all we need to make this cake First mistake, I took a small strawberry. For this cake you need a large, same size berries

3 eggs and 2 egg yolks together with sugar to put on a steam bath and continuously whisk until the sugar has dissolved, it will take about 3-5 minutes. Remove from heat and beat for another 3 minutes.

Melted butter pour in the egg mixture, mix well. Then pour the sifted flour, stir gently with a spatula

Pour the batter on a baking tray, spread over the entire surface and bake at 170 degrees for 15 minutes, watch your oven

Cool the sponge, the form of cut circles. I apologize for the photo quality, as I said do not know how to photograph. In fact, the cake turned out rosy, a beautiful Golden color.

The cream is cooked very quickly, so anything longer distracted. and pre-measure products needed for the cream. I at the same time baked bread and nearly spoiled cream, because it's time to get the bread out of the oven. And so: In milk add half the norm of sugar and put on medium heat. Milk bring to the boil do not. Enough the temperature when your little finger will be hot. While the milk heats, mix the yolks with the other half of sugar, add the flour and corn starch. In the egg mixture to pour about 20 ml of warm milk, mix well. The remaining milk back on the heat and bring to a boil, pour in the milk egg mixture, stirring constantly. When the cream starts to boil leave on the fire for a few seconds and remove from heat. Send the cream in another bowl. Add pre-soaked and brought up to complete dissolution of the gelatin. 50 grams softened butter beat until white and mix with chilled cream. Leave in foil until cool. From the remaining 100 grams butter to make the Fudge. I don't know how well you can see in the pictures, but fondant is very easy. Very well softened butter to pound with a whisk until shiny condition, you will see how the oil on your eyes brighten. It takes about 30 seconds. To connect with the cooled cream. NB! of the products get a number of cream for a shape with a diameter of 16 see I lost sight of, and that affected the appearance of the cakes. Fortunately the taste is not affected.

Syrup. In a saucepan with water, add sugar, bring to boil and remove from heat. Add the liqueur and cool. I have no special forms, so I used a regular jar of canned peas and corn. First, the inner surface lined with cling film, then wrapped the parchment paper. The circle of sponge cake dipped in syrup ( cake is awesome, soaks up syrup like a sponge). Put a wet sponge on the bottom of the form. Pre-sliced strawberries spread in a circle cut to form walls.

Fill in all the gaps between the berries with the cream pastry syringe. next, fill the form of cream to strawberries. Now about my biggest mistakes. 2 error - I was in a hurry (wanted to finish before the family returned from a walk). 3 error - I picked up the wrong nozzle for confectionery syringe. (it was necessary to take ordinary, no patterns) 4 error, to me is banal there was little of the cream for the reason described above.

Then a cream to put slices of strawberries if you are going to eat the cake on the same day, it is better to put whole berries. Top cover with the second circle of sponge cake soaked in the same syrup. A small amount of cream to fill the space between form and biscuit. I want to say a little about the syrup. The syrup is a must! need to add alcohol, it will affect the taste of the cake.

So repeat with all the shapes, I got 8 cakes. After Assembly, put into the fridge for a few hours. After two hours of the offered products make Italian meringue and decorate our cakes to your liking. Italian meringue. I've seen a recipe for meringue, but did not dare to cook it. It seemed to me that it is very difficult, and cooking thermometer I have. But for the sake of Fresie, I tried. I have a great mixer, but it has one drawback, it's tame. Therefore, in the preparation of meringues, helped me with my daughter. Let's start with the syrup. In a saucepan pour 40 ml of water and then add sugar. Put on the fire. As soon as the syrup boils, it's time to start to whisk the egg whites and we need to make sure not to miss the moment when the temperature of the syrup will be 116-118 degrees. It is not hard to do without a thermometer. Next to the boiling syrup, you need to put a container of cold water and a small amount of the syrup to drip into the water and try to roll a soft ball. As soon as the syrup began to slide into a bead, so the temperature of the syrup reached the desired temperature. Remove the syrup from heat and continuing to whisk the egg whites, pour slowly, trying to avoid getting the syrup on the edges of the bowl. Continue whisking until cool.