Sponge cake with cheese & strawberry

• Whip the whites with sugar until peaks, then add vanilla.
• Add the yolks one at a time at a slow speed.
• Add the flour, and mix with a spatula.
• Bake the sponge biscuit in a 22cm (8.66 inch) mold at 302F (150C) for 1 hour.

• Combine the strawberries, water and sugar, and boil it slightly.
• Then add vanilla, pre-soaked gelatin and mint. Whip everything with a blender.
• Shift the mass into 2 identical molds with a diameter of 18-20cm (7.09-7.87 inch), and put in the freezer for 5-6 hours.

• Mix all the ingredients until smooth (except gelatin).
• Then add the pre-soaked gelatin, and whip well.

Divide the sponge biscuit into 2 parts.

Follow such an assembling order:

• a sponge biscuit;
• the cream;
• a strawberry layer (don't forget make a side from cream);
• the cream;
• a strawberry layer (don't forget make a side from cream);
• the cream;
• a sponge biscuit.

Decorate the cake with powdered sugar and strawberries on top.