Strawberry and cream cake: the recipe for a delicious dessert

Directions:

Whisk the eggs and sugar until frothy, then stir in the sifted flour.
Pour the batter into a baking sheet lined with parchment paper.
Bake at 170° for 10 minutes.
For the filling: mix the egg yolks, vanilla sugar and sugar, then also add the cornstarch.
Add the lukewarm milk, pour the mixture into a saucepan and cook over low heat until thickened.
Now add the hydrated gelatin.
Whip the cream with the vanilla, sugar, mascarpone. Then mix with the custard you prepared earlier.
Assemble the cake by alternating the sponge cake discs, the filling and the chopped fresh strawberries.
Refrigerate for at least 5 hours, then decorate with the filling and strawberries.