"Creamy Cloud" Mousse Cake with Strawberries

Separate the eggs into whites and yolks. Beat the whites thoroughly for 7–12 minutes or longer, gradually adding half the sugar, and beat until stiff peaks form.

Beat the yolks thoroughly, gradually adding the second half of the sugar and the vanilla sugar, and beat until the mixture lightens significantly and increases in volume.

Gently fold the yolk mixture into the whites in additions, using light folding motions from the bottom up.

Sift the flour, starch, and baking powder together. Add the dry mixture to the eggs in additions, each time gently folding it in from the bottom up with a folding motion, being careful not to deflate the batter.

Grease the bottom of your pan (I use a 22 cm pan) with butter or line it with parchment paper. Do not grease the sides — the sponge will rise by clinging to the walls. Transfer the batter into the pan and gently smooth it out with a spatula. Bake in an oven preheated to 180°C (350°F) for about 15–20 minutes, or until a toothpick comes out clean.

Remove the finished sponge from the oven and immediately flip it onto a wire rack. Let it cool completely in this position — this prevents the sponge from sinking.

Make the cream. Combine the milk, sugar, vanilla sugar, and starch in a small saucepan, stir well, and place over heat.

Cook, stirring, until thickened — the pastry cream will be very thick. Let it cool completely (!)

Beat the heavy cream until noticeably thickened, then add the pastry cream in additions, continuing to beat.

Soak the gelatin in 3–4 tablespoons of water, let it sit for 10 minutes or for the time indicated on the package. Then heat it until hot so the gelatin dissolves. Let it cool completely. Pour the gelatin into the cream mixture (pour it directly onto the beaters while continuing to beat), and beat a little more. The cream is ready.

Assemble the cake. Run a knife carefully along the edge of the pan and remove the sponge.

For the soak, dissolve the sugar in hot water and let it cool completely (it's best to do this in advance). Line the pan with a fresh sheet of parchment paper, place the sponge layer porous side up, and evenly soak it with the syrup.

Pour the cream on top and refrigerate until fully set, about 3–4 hours.

Dissolve the jello in hot water, but use less water than directed. I had two packets, each meant for 400 ml of liquid — I dissolved both in 600 ml total. Let it cool, then refrigerate until slightly thickened but still pourable.

Slice the strawberries; if they are small, you can halve them. Arrange the strawberries on top of the cake.

Pour a small amount of jello over the strawberries, then refrigerate briefly until the first layer sets — this is needed to hold the strawberries in place.

Then pour the remaining jello over the top and refrigerate until fully set, 3–4 hours or overnight.

To remove the finished cake, I warm the outside of the pan ring with a hair dryer and then unclasp the springform — this gives the edge of the cake a beautiful, smooth look. Alternatively, you can simply run a knife along the edge to release the cake from the pan.

And there it is — the cake in all its glory.

The "Creamy Cloud" cake with strawberries turned out incredibly delicious, delicate, and just melts in your mouth. So, so good!