Fraisier

1. Break the eggs and separate the egg whites from the yolks. Beat the yolks with the sugar until you obtain a white batter; add the butter, previously softened. Continue beating until well blended. Sift the flour and the baking powder and add to the batter. 2. Beat the egg whites with the salt until still peaks form, then fold one-third of the whites into the batter and stir well. Fold in the rest of the whites and blend gently until you obtain a smooth batter. 3. Grease the mold with butter and pour in the mixture. Bake in the preheated oven at 180ºC (356º F) for 35 minutes until it is slightly golden. Leave to cool and then turn out. 4. When cool, cut the domed top to make it totally flat. Then cut in half horizontally. Whip the cream while still cold with vanilla sugar with the help of an electric whisk until it is thick. Wash and halve the strawberries. 5. Place the top half of the cake back into the cake tin, arrange the strawberries neatly against the walls of the mould and fill with cream and some more strawberries. Cover with the bottom half of the cake (with the base facing upwards) and keep in the refrigerator for 2-3 hours. If the weather is hot then leaving in the freezer for 1 hour is recommended so that it is easier to cut. 6. When it is time to serve, take out of the cake tin by removing the silicone walls and cover if desired with a little more cream and strawberries. Tip: You can also finish the cake with a glaze (mixture of 200 g icing sugar and egg white), with a chocolate coating (100 g of chocolate fondant and 80 ml of hot whipping cream) or a chocolate sauce served directly at the table.