Sponge cake:
•4 eggs
•4 tablespoons of cake flour
•4 tablespoons of sugar
•1 teaspoon of baking powder
Strawberry mousse:
•80 dag of strawberries
•1 strawberry jelly
•2 tablespoons (with a small hill) of gelatin
•1 tablespoon of powdered sugar
Cream mass version I:
•500 ml of cream 30%
•1 lemon jelly
•1,5 tablespoons of powdered sugar
•2 cream-fixy
Preparation:
1.Separate the proteins from yolks. Whip the egg whites, add sugar and egg yolks continuously mixing. Add the flour and baking powder to the yolk mass. Mix well and ready the dough to pour into the baking tray / 23x28 / lined with baking paper. Bake for 20 minutes at 180 degrees.
2.Mix the strawberries and boil in a saucepan with sugar, turn off the gas. Add the powdered strawberry jelly and stir vigorously, cool the mass to room temperature. Dissolve gelatine in a small amount of water (eg in 1/4 cup), cool slightly, add a little mousse to it, stir and pour into the remaining strawberries, stirring the whole for a while. When the mousse starts to solidify (I put it in the fridge for 30 minutes), put it on the cooled sponge cake. Put in the fridge to the total concentration.
3.Lemon jelly dissolve in 1 cup of hot water, cool. Mix the cream rigidly, add sugar, cream-fix and cold jelly. Mix it quite vigorously so that the jelly mixes well with the cream. Remember not to mix too long, so that it does not weigh the cream. Put the whipped cream to concentrate the mousse, align and put in the fridge.
4.I dissolved the gelatine in boiling water, cooled it to room temperature.
I dipped the cream half-rigidly, at the end I added both sugars, lemon juice. I added two tablespoons of cream mass to chilled gelatine, then quickly poured it into the cream and blended at the highest speed. I waited for about 15 minutes and when the mass began to settle, I laid it on the strawberry mass and smoothed the top. I put it in the fridge all night.
If you like it, you can vote and boast a comment about what you think about it! 
