Sponge Cake with Strawberries and Cream

Grease a 20 cm diameter mold and line it with parchment paper. Sift the flour 1–2 times.

Separate the whites from the yolks. Add half of the sugar and vanilla sugar to the yolks, beat until the mixture turns pale and increases in volume.

Beat the egg whites on medium speed until fluffy peaks form. Increase the speed to maximum, add the remaining sugar, and beat until stiff peaks form.

Carefully mix a little egg whites with the yolks. Add flour and mix well. Then add the remaining egg whites and fold gently from bottom to top.

Place the dough in a mold and bake for 30–35 minutes at 180 °C. After cooling, let the sponge cake sit for 8–12 hours.

Cut the cooled sponge cake into 3 parts.

Whip the cream with powdered sugar until stiff peaks form.

Spread strawberry jam or syrup on the first cake layer, add a layer of whipped cream and spread it over the cake. Arrange the sliced strawberries.

Spread the second cake layer from below and place it on the first one. Repeat the process with all the layers.

Top with whipped cream. Arrange the sliced fruits in circles: strawberries, nectarine, raspberries in the center last.

Coat the sides of the cake with the remaining whipped cream and arrange strawberry slices in a circle around the top.

Bring the pineapple syrup to a boil and add gelatin, stir until completely dissolved.

Allow the jelly to cool to room temperature, but do not wait for it to set completely. Brush the fruit topping of the cake — this will protect the fruits from darkening and spoilage.