1.5 packs of Pakmaya Sponge Cake Flour
5 medium eggs
8-9 tablespoons (110 ml) of water
For Interlayers and Above :
3 packs of Pakmaya Vanilla Pastry Cream
3 cups (900 ml) cold milk
3 tablespoons (75 g) soft margarine
500 g fresh strawberries
3 tablespoon (150 g) Pakmaya Raspberry Pastry Jelly
Half a pack (35-40 g) Pakmaya Dark Chocolate Chip
White Chocolate Covered Pink Colored Beads
10 fresh strawberries
For the interlayers and toppings, beat Pakmaya Vanilla Pastry Cream and margarine and the cold milk you took out of the refrigerator with a mixer at slow speed and then at high speed until it becomes creamy.
Keep the cream in the refrigerator until you make other preparations.
Preheat your oven to 160 degrees for sponge cake.
Add the eggs, water and Pakmaya Sponge Cake Flour in the mixing bowl and beat with the help of a mixer for 5-6 minutes, first at slow speed and then at high speed.
Pour 1/3 of the sponge dough into a greased springform tin. Pour the remaining 2/3 into another greased springform mold of the same size.
Bake for 25-35 minutes, until golden brown. Remove from oven and let cool.
Set aside 10 of the strawberries to decorate later. Cut the remainder into quarters. Soak the strawberries in Pakmaya Raspberry Pastry Jelly. Keep it in the refrigerator.
Remove the sponge cakes from the mold and cut the sponge cake with the help of a long and serrated knife in half from the middle.
Spread 1/4 of the cream you have prepared on the base with the help of a squeezing bag or a spatula. Sprinkle strawberry pieces and Pakmaya Dark Chocolate Chips on top.
Cover the other half with it. Spread 1/4 of the cream for this layer and sprinkle fruit and chocolate on the second layer in the same way. Place the last sponge cake layer.
Cover the rim and top of the cake with the remaining cream with a spatula. Sprinkle the White Chocolate Covered Pink Color Beads last, insert the whole strawberries.
