Whisk 6 eggs with sugar until thick foam. Add 1 Cup of flour. We divide the dough into 2 parts. In one part add 3 tablespoons flour, in another 3 tablespoons cocoa. Carefully stir. In a baking dish (shape lightly oiled and dusted with semolina so that the cake will not stick) to put in turn: one spoon one test, then another. Put in oven for 40-50 minutes at 180-200*C allow to cool a little and divide into two parts.

Impregnate the two parts of the cupcake with the strawberry syrup from the jam, you can dilute a bit with water that was not very sweet. Place the strawberries and cover with the second part of the cupcake.

Make the fondant at a very low heat and watering from the top. Bon appetit!!!