For the sponge (génoise):
6 eggs
180 g sugar
1 pouch vanilla sugar
150 g plain flour

For the crème:
6 egg yolks
½ l milk
150 g sugar
30 g starch (or plain flour)
1 vanilla pod (or 1 tbsp vanilla)

½ l sweet cream (@ refrigerator temp.)
½ kg strawberries
2 pouches instant gelatine

For decoration:
100 g chocolate, chopped
1-2 tbsp oil


Preheat the oven to 175 ºC.
Grease a 26-cm cake tin and dust with flour.
For the sponge: Combine the eggs, sugar and vanilla sugar and cook stirring over low heat for 2-3 minutes, until warm. Remove from heat and keep beating with a mixer until the mixture rises and becomes foamy.
Add sifted flour gradually, taking care the mixture doesn’t go flat.
Transfer the mixture into the cake tin and bake for 35-40 minutes.
Turn the baked sponge over onto a cooling rack.
Meanwhile, prepare the crème.
Split the vanilla pod lengthwise. Add to the milk and bring to a boil.
Discard the vanilla pod and remove the milk from heat.
Beat the egg yolks and sugar until foamy. Stir in the flour.
Add 1-2 cups of hot milk very slowly, stirring constantly to warm the egg yolks without them curdling. Now stir the warm egg yolks to the remaining milk. Cook over low heat stirring with a wooden spoon until the mixture starts thickening. (Checking whether the crème is done is easy: simply run your finger down the back side of a wooden spoon – if the trace is clear, the crème is done.)
Insert the pot with the crème into a larger pot filled with ice-cold water and stir until the crème gets cold.
Half the sponge horizontally and return one half into the cake tin. Arrange 250 g halved strawberries along the rim.
Beat 250 ml sweet cream with a mixer. Add half of the cold crème and 1 pouch instant gelatine. Mix well and transfer into the cake tin.
Top with the other half of the sponge and refrigerate while preparing the second crème.
Blend the remaining strawberries with a hand blender.
Beat the remaining sweet cream, adding the remaining crème, strawberries and gelatine. Mix well.
Pour the crème into the cake tin and refrigerate for at least 4 hours (preferably, over night).
Cut a sheet of parchment paper to get a circle matching the size of your cake tin.
Heat the chopped chocolate in the microwave oven for 30 seconds. Stir in the oil and return to the microwave for another 30 seconds. Stir (the chocolate should be liquid – if there are any chips left, heat for another 10 seconds).
Dip a teaspoon into the melted chocolate and “draw” a grid on the parchment paper, letting the chocolate drip from the teaspoon. Repeat until all the chocolate has been used.
Refrigerate for at least 30 minutes, until firm. Carefully remove the chocolate grid from the paper and place on top of the cake.


For an enhanced strawberry flavour, before pouring the second crème on top of the second sponge layer arrange a layer of thinly sliced strawberries.