For a biscuit, beat 3 protein with sugar until stable peaks, then add one yolk in turn after each well beat. Pour the sifted flour and mix gently, transfer the dough into a greased form and bake in a preheated oven to 180 degrees for 25-40 minutes.
Pour gelatin with water 4 tbsp. L., let swell and then melt in a water bath. Eggs (4 pcs) divide into proteins and yolks. Beat the yolks with icing sugar until white. Add gelatin and mix.
Add the mascarpone to the yolks and mix.
Beat the whites with a pinch of salt until stable peaks, add them to the yolks with cheese and mix gently.
Place the sponge cake back into the mold, fill with cream and refrigerate for 1 hour.
Cut strawberries into thin slices, lay on top of the cake.
Dissolve the jelly according to the instructions, just take half of the water, pour the jelly on top of the cake and refrigerate for 4 hours. Then cut into pieces and serve.
Sponge cake strawberry cake turns out to be very tasty, delicate and beautiful, it is perfect for any holiday table, adults and children will surely like it. From these ingredients, you should get a low biscuit of about 2-3 cm, the cake mainly consists of cream. If desired, you can additionally add small pieces of strawberries directly to the cream.