1st STEP

Preparation of Sponge Bread

• Preheat the oven to 180º C
• Beat the whole eggs in the mixer on low speed for 1 min.
• Then increase the speed and beat for another 5 min.
• With the mixer still on, add the sugar, the teaspoon of vanilla essence and let it beat for another 8 to 10 min.
• When it's fluffy, turn off the mixer.
• Gradually add the sifted flour by hand.
• Mix well with the help of a fuêt to involve all the wheat flour until a very homogeneous mass.
• Place the dough in the pan with parchment paper, it will not be necessary to grease the sides of the pan.
•  Bake in a preheated oven at 180º C for 40 minutes. and test with a toothpick to see if the sponge cake is fully baked.
• When you do the toothpick test and it comes out clean, the sponge cake is done.
• Remove from oven and let cool completely.
• When the sponge cake is cold, turn the sponge cake on a plate and then turn it on another plate to remove the baked top layer, then cut 2 disks from the cake with a serrated knife, so the cake will have 3 disks.
• No remove the parchment paper from the bottom of the sponge cake, as it will be used to assemble the cake later.

2nd STEP

Preparation of the Filling (Belgian Cream)

• Dissolve the cornstarch well in the cold milk, set aside.
• Before turning on the fire prepare in a pan putting the milk with the corn starch already dissolved, the can of condensed milk, sieve the yolks and mix everything very well to involve the yolks and no traces of yolk remain.
• Then turn the heat on low and mix the ingredients for about 5 min. or until it has a thick texture.
• When it is a thick texture, let it cook for 2 min. so it doesn't taste like cornstarch.
• Transfer the finished cream to a large container (bowl or small bowl).
• Put the plastic on top so it doesn't create a crust.
• Let cool at room temperature for 3 hours.

Whipped cream preparation

• Put the cream 1 hour before hitting the freezer.
• After 1 hour, remove the cream from the freezer.
• Pour the cream into the bowl of the mixer and with the mixer on high speed, beat the cream and put the 2 tablespoons of sugar with the mixer in motion.
• Let it beat for a few minutes and check if it's getting firm, don't beat it too much so it doesn't turn into butter.
• The cream has to be firm and not fall off the spatulas of the mixer. So the whipped cream is ready.
• Finally, mix half of the cold Belgian cream with the finished whipped cream.
• 500g of chopped strawberries.

3rd STEP

• With the same form that you removed the sponge cake, place the plastic to line the bottom of the form and leave the ends out.
• Then, place the 1st disk of the sponge cake that has the parchment paper inside the mold, without removing the paper.
• Moisten the sponge cake disc with the condensed milk syrup and water. You don't need to put too much.
• Then add a layer of chopped strawberries.
• Mix half of the Belgian cream with the whipped cream and mix well to obtain a uniform cream.
• Place a layer of the cream on top of the strawberries, spreading well.
• Then, place another disk of sponge cake, moisten it with the condensed milk syrup and water, what is left of the strawberries and more Belgian cream with whipped cream. Spread the cream well.
• Finally, place the last disk of sponge cake and moisten with the condensed milk syrup and water.
• Cover with the ends of the plastic wrapping the entire cake. Place in the fridge for 6 hours.
• After 6 hours, unmold the finished cake, place it on a support or plate and cover the cake with whipped cream and decorate as you wish with the strawberries you reserved.