Naked Strawberry Cake

For the Naked Strawberry Cake, first preheat the oven to 180 °C top/bottom heat. Line a springform pan (16 cm) with baking paper.

For the base, separate the eggs and beat the egg whites until stiff. Beat the yolks until foamy, add the water and sugar and mix until the sugar has dissolved. Then quickly stir in the flour and carefully fold in the beaten egg whites. Pour the batter into the baking pan, smooth it out and bake for about 25 minutes. Remove the baked sponge cake from the oven and let it cool completely.

For the cream, whip the Guma pâtisserie cream until stiff, about 4 minutes. Mix the mascarpone, powdered sugar and lemon zest briefly and stir in the whipped Guma Pâtisserie cream.Wash the strawberries and pat dry. Set aside 4-5 pieces for decoration, clean and quarter the remaining strawberries. Heat the strawberry jam moderately in a saucepan and stir until a spreadable mixture is formed.Carefully remove the sponge cake from the mold with a knife and cut it in two crosswise (see tip). Take the sponge pieces apart. Spread 2 tablespoons of strawberry jam on the first cut surface, spread 4-5 tablespoons of cream on top and press half of the quartered strawberries into the cream and place the second half of the sponge on top and press down lightly. Repeat the whole process and finally place 1 tablespoon of cream in the center of the lid and refrigerate the cake for at least 3 hours. Cut the decoration strawberries in half

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