Sponge cake / genoise (18 x 18 x 7 cm or 7 x 7 x 3 in)
5 eggs (60 -65g each)
1 tsp vanilla extract
a pinch of salt
100g sugar (1/2 cup)
160g cake flour (1 1/3 cup)
40g milk (2.5 tbsp)
40g oil (2.5 tbsp)
Sugar syrup
60g hot water (4- 5 tbsp)
20g sugar (1.5 tbsp)
1 tbsp Kirsch (a brandy made from double distillation of cherries; this is optional to add but the flavour is much more sophisticated and punchy if you do)
mix to dissolve sugar and let it cool down completely
Chantilly Cream Frosting
550ml cold heavy cream (2 1/3 cup)
100g mascarpone (1/4 cup)
90g sweet condensed milk (1/3 cup)
1 tbsp Kirsch (optional)
strawberries (about 1 kg)
https://www.youtube.com/watch?v=EVYg7YTxxPQ&ab_channel=ThyThan
