Sponge cake with strawberries and delicious cream

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Glass 250 ml
Tray 18x28 cm
Ingredients:
Sponge cake:
3 whole eggs (large) at room temperature
8 tablespoons of sugar (a little over half a cup)
Beat until white, fluffy
7 tablespoons of wheat flour (approx. 3/4 cup)
1 tablespoon of potato flour
Sift and mix gently
Pour the dough into an 18x28 cm form
Bake for about 30 minutes (until the stick is dry) without convection, using the top-down heater in an oven preheated to 160 degrees.
600 ml of boiling water
2 green jellies
Stir until the jelly dissolves completely. Set aside to cool
5 teaspoons of gelatin
half a glass of hot water
Pour and set aside to swell
Leave to cool
Cut off the top layer
400 g whipping cream 36%
500 g of mascarpone cheese
Beat
3 vanilla sugars (16g each)
3 tablespoons of powdered sugar (to taste)
Beat for a while
Heat the gelatin slightly until it is liquid
Add a few tablespoons of cream, mix and add gelatin to the mass
Soak the sponge cake with boiled water
Spread a little more of the cream
Place strawberries (approx. 400g)
Spread the cooled green jelly
Place in the fridge for 15 minutes
Spread the rest of the cream
Place in the fridge for a few hours, preferably overnight
Melt half a bar of dark chocolate with 1 tablespoon of vegetable oil and pour over the cake
Music: You Tube Library - Exhale - Jeremy Blake

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