How to make milk cream cake step by step

Step 1 - preparations

• Line the baking pan with parchment paper.
• Preheat the oven to 180℃ in top/bottom heat mode.
• Sift both flours for the sponge cake through a sieve.
  50 g all-purpose flour, 1 tablespoon potatoe starch
• Prepare the jellies - dissolve them in boiling water and set aside to cool and slightly thicken.
  2 packets strawberry gelatin, 1 liter water
  
• Wash the strawberries, remove the stems, and cut the fruit into smaller pieces.
  approx. 500 g strawberries
  

Step 2 - preparing the sponge cake

• Beat the egg whites together with sugar.
  2 egg whites, 50 g sugar
  
• Beat until the egg whites become white and thick.
  
• Then add the egg yolks and briefly and gently combine on low speed with a mixer, or mix with a spoon.
  2 egg yolks
  
• Add the sifted flours and gently mix.
  
• Transfer the dough to the mold and spread it in an even layer.
  
• Bake the sponge cake for about 12 minutes - until a dry stick. After baking, cool it well.

Step 3 - preparing the milk cream

• Pour the milk into a saucepan, add sugar and vanilla sugar - bring to a boil until the sugar dissolves. Leave to cool to room temperature.
  120 ml milk, 50 g sugar, 1 tablespoon vanilla sugar
  
• Transfer the soft butter to a mixer bowl and beat on high speed.
  200 g butter
  
• Beat for a few minutes until the butter becomes fluffy and light in color.
  
• Then, start adding the cooled milk with sugar and powdered milk alternately, a little at a time.
  200 g whole milk powder
  
• Once all the milk has been added, finally mix the entire cream with a spatula.
  

Step 4 - Assembling the cake

• If you like moist sponge cakes, you can now additionally soak the sponge cake - e.g., with slightly sweetened water with lemon juice.
• Spread the milk cream over the sponge cake in the mold and spread it in an even layer.
  
• Place the strawberries on the cream and gently press them into the cream.
  
• Pour the setting jelly over the strawberries.
  
• Chill the cake in the refrigerator for about 2 hours, until the jelly is completely set.
• Remove the cake from the refrigerator about half an hour before serving, so that the cream can warm up slightly and soften.