Prep:

• Preheat your oven in advance to 180 °C (350°F) conventional heat.
• Line your baking sheet with parchment paper and place an adjustable cake frame around it.

Directions:

For the cake base:

• 4 Eggs, 120 ml Neutral vegetable oil, 180 g Sugar, 1 packet Vanilla sugar, 125 ml Sparkling mineral water
  Add the eggs, oil, sugar, vanilla sugar, and sparkling water to the mixing bowl and blend 30 sec. / Speed 5.
• 250 g All-purpose flour, 1 packet Baking powder, 1 pinch Salt
  Add the flour, baking powder, and salt, then mix 10 sec. / Speed 4 until just combined.
• Spread your batter evenly onto the prepared baking sheet.
• Bake on the lower rack of the oven for 20-25 minutes until golden brown. It should spring back when lightly touched.
• Let the cake base cool completely.

For the strawberry layer:

• Rinse out the mixing bowl.
• 750 g Thawed frozen strawberries, Juice of half a lemon, 70 g Sugar, 3 packet Red clear cake glaze powder (Tortenguss)
  Add the partially thawed strawberries, lemon juice, sugar, and clear cake glaze powder to the mixing bowl and purée 10 sec. / Speed 6.
• Transfer the purée to a saucepan and bring it to a quick boil on the stove.
• Pour the strawberry layer evenly over your cooled cake base and allow it to set.

For the cream layer:

• Rinse your mixing bowl with cold water (or chill it in the fridge/freezer for a few minutes) and insert the butterfly whisk attachment.
• 800 ml Cold heavy whipping cream, 2 packet White chocolate instant pudding mix (Paradies Creme)
  Add the ice-cold (!!!) heavy cream and instant pudding mix to your mixing bowl and whip 1 min. / Speed 4 until stiff peaks form.
• Gently spread the cream mixture over your set strawberry layer.

To finish:

• 100 g White chocolate
  Shave the white chocolate using a vegetable peeler and sprinkle the curls generously over the cream layer.
• Pop your cake into the fridge so it can chill thoroughly before serving.