Elegant Italian cake with strawberries - light, delicate and pleasant

RECIPE FOR STRAWBERRY CAKE
Sponge cake ingredients:
6 eggs
180 g of sugar
120 g of soft flour
80 g corn starch
8 g of baking powder
1 lemon zest and juice
a pinch of salt
Vanilla filling or cream:
500 ml of milk
120 g of sugar
5 egg yolks
40 g corn starch
2 vanilla sugar
lemon zest
White filling or cream:
80 g of sugar
Juice of 1 lemon
250 g sour cream
300 g cream cheese
500 ml whipped cream
Preparation
Whisk the egg whites and sugar until firm. Add the zest and juice of 1 lemon and stir for another 20 seconds. Add the egg yolks and stir for another 20 seconds.
Mix flour, cornstarch, baking powder and a pinch of salt and start adding this mass gradually to the eggs with a sieve or strainer.
Mix very lightly with a spoon and not a mixer.
Grease a 26 cm diameter cake tin with butter and lightly transfer the biscuit mass to the mold.
Bake at 160 °C for about 50 minutes.
When the biscuit has cooled down a bit, take it out of the mold and leave it to cool completely.
Put 500 ml of milk on the stove to heat to boiling.
Peel a lemon and ad the zest in the milk. Peel only the yellowed part of the lemon.
In a separate bowl, combine the egg yolks, sugar, vanilla sugar and thickener.
Stir until you get a uniform and liquid mass.
Remove the lemon zest from the milk and add about 200 ml of milk to the yolk mass and stir until you get a uniform mass. Then add this mass back to the milk pan and cook, stirring constantly, for about 3 minutes until you see that the mass has thickened.
To keep the cream shiny, immediately transfer it to a cold bowl that you kept in the freezer or refrigerator for half an hour.
Stir the cream to cool until it is no longer hot to the touch.
You can then cover it with plastic wrap and leave it to cool completely or leave it exposed but stir every two minutes so as not to catch the crust on top.
Prepare a white filling of 80 g of sugar, juice of 1 lemon, 250 g of sour cream and 300 g of cream cheese. Stir all this.
Whip 500 ml of whipping cream and add about 250 ml with light movements to the cooled yellow filling.
Add 250 ml to the white filling and mix very lightly until you get a fine and even mass.
Wash about 600 g of strawberries and dry them well with a napkin.
Strawberries must not be wet at all.
Divide the crust into three parts, and fillet in the following order:
Bark
white fil
strawberries
yellow fil
bark
white fil
strawberries
yellow fil
bark
Put a very thin layer of yellow filling around the cake and finally coat the whole cake with white filling.
Decorate the cake as desired and leave it in the fridge for at least 6 hours before serving.
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