Cake with Milk Cream and Strawberry Jelly

Batter: Start by preheating the oven to 180 degrees Celsius, making sure it's well heated before inserting the top. Separate the egg whites from the yolks very carefully to avoid contaminating the whites with the yolks, as this could prevent the whites from becoming firm. Whisk the egg whites with a pinch of salt until frothy, then gradually add the sugar, continuing to mix until you have a glossy, firm meringue. Stir in the yolks, oil and vanilla essence, stirring gently with a silicone spatula to keep the air in the mixture. Start adding the flour gradually, along with the baking powder, mixing gently from the bottom up. It's important not to over-mix to keep the dough fluffy. Pour the mixture into a greased, greased and lined baking tray. Bake in the oven for 25-30 minutes or until golden brown and a toothpick inserted in the middle comes out clean. After baking, allow the cake to cool for 10-15 minutes, then loosen the edges with a knife and remove it from the tray. Cool completely on a wire rack.

Syrup: Caramelize sugar in a saucepan over medium heat, stirring constantly to prevent burning. Once the sugar has reached a golden hue, carefully add the water and continue stirring until the caramel is completely dissolved. Allow the syrup to cool, to use later for coating the top.

Milk cream: Put a saucepan of water on the heat. In another saucepan, mix the sugar, flour, starch, vanilla essence and milk. Simmer the mixture, stirring constantly until thickened. Once the cream has thickened, cool completely. Whip the whipping cream until stiff and carefully fold it into the cooled cream, making sure you achieve a smooth consistency. If you want a thinner cream, you can process the mixture in a blender to remove any lumps.

Strawberry jelly: Wash the strawberries well and remove the stems. Boil them with the sugar until the mixture starts to bind. Allow to cool, then puree in a food processor. Hydrate the gelatine in cold water, and when it becomes solid, place the bowl in warm water until completely dissolved. Mix the gelatine with the cooled strawberry jelly.

Assembly: Cut the pastry into three equal parts. Place the first sheet on a baking sheet and secure the removable ring from the baking tray around it. Drizzle the cooled syrup over the top, then add half of the heavy cream and half of the jelly. Continue with the second sheet of the pastry, which you fold in the remaining cream and jelly. Place the last sheet, which will also be floured. Cover the cake with cling film and refrigerate for 3-4 hours, or ideally overnight.

Decor: Once the cake has cooled and set, remove the removable ring. Whip the whipped cream, to which you can add sugar to taste, and cover the cake generously. Use a cake comb to create decorative lines around the edge. Shape the frosting around the edges of the popcorn and add a sugar heart in the center of each popcorn. Prepare a strawberry jelly from the above ingredients and carefully pour it over the cake, allowing it to drip from the middle to the edges. Refrigerate the cake for 30-40 minutes to set the jelly. Use the remaining whipped cream to write on the cake and complete the decoration with popcorn and a strawberry quarter on each edge. The cake is now ready to enjoy!