Ingredients (12 servings)

• 6 eggs
• the weight of the eggs of sugar + 1 tablespoon
• half the weight of the eggs of flour
• 1 teaspoon baking powder
• 1 orange
• 250ml of cream
• 250g strawberries (for the filling)
• 200g strawberries (for decorating)
• milk, roasted chopped almonds, q.s.

Instructions (Time: 4 hours)

Start by beating the eggs yolks with the sugar until they turn into a pale mixture. Add the zest of the orange, the flour and the baking powder and mix well. If the batter is too thick add milk.

Beat the egg whites until they’re stiff and fold them in the batter. Transfer the batter to a greased and floured cake tin. Bake in a preheated oven to 160ºC (320ºF) for 35-40 minutes (I reduced the temperature from the original recipe to reduce the chance of getting a dome looking cake).

Let the cake cool down. Once it’s room temperature, slice it in half forming two layers. Squeeze the orange onto each layer (the juice of half an orange should be enough for both layers).

Dice the strawberries in small cubes. Whip the cream and halfway through, add one tablespoon of sugar. Spread some whipped cream on the bottom layer (the base of the cake), place the strawberries on top and spread some more whipped cream on the other layer. Place the other layer on top of the strawberries and spread the remaining cream on the outside of the cake.

Place in the fridge for 2-3 hours. Sprinkle some roasted almonds on top and any other decorations and you’re ready to blow out the candles.