Sponge Cake with Cream, Chocolate, and Strawberries

Instructions

Bake a sponge cake. The eggs should be at room temperature. Beat the egg whites with a pinch of salt and add sugar in small portions. When the foam is shiny, add one egg yolk at a time and continue to beat. Add the sifted flour and baking powder and mix gently. Finally, add oil and mix with the dough. Bake the sponge cake in a 26 cm diameter baking tray at 180 degrees using the top-bottom heater for about 35 minutes (until golden brown). After turning off the oven, leave the cake in the oven without opening the door for about 10 minutes, then open the door.
Cream. Heat 150 ml of cream in a pot and melt the chocolate in it. Set aside to cool. Combine melted chocolate with 350 ml of cold cream and beat until fluffy. Soak the gelatin in 30 ml of hot water and mix until it dissolves. Pour in the cooled and dissolved gelatin. Before pouring it onto the cake, put the whipped cream in the fridge. Chop the fruit and mix with the cream. Cut the sponge cake into two parts. Put the whipped cream on the first part and put
the second part of the dough on top.
Icing. Heat water in a pot, add butter and melt. Add broken chocolate and sweet cocoa. Mix everything and add gelatin dissolved in 30 ml of water. Set the icing aside to cool and pour it over the cake when it is cold.