Simple Strawberry Cake

Melt butter and leave to cool.

Preheat oven at 200°C.

Line the bottom of the springform 20cm Ø with baking paper. Leave the sides free.

Whisk whole eggs, sugar, and salt for about 12 minutes until light and creamy.

Fold in the sieved flour and last the butter.

Pour sponge dough in springform and bake for 22 to 24 minutes.

Leave to cool for 30 minutes.

Use a small knife between cake and form to free. Tumble the cake and leave to cool completely.

Roast almond flakes without fat in a pan. Leave to cool.

Cut strawberries in small pieces.

Whip cream with powdered sugar until stiff.

Cut sponge cake once through the middle.

Soake both sponge layers with elderflower syrup-water-mix.

Spread strawberry jam on the first sponge layer.

Spread a part of the whipped cream over the jam.

Spread about 2/3 of the strawberries on the cake.

Spread whipped cream on the strawberries. (Leave some for top.)

Put second sponge layer on it.

Spread the sides straight with a pastry spatula.

Spread rest of whipped cream on side and top of cake.

Decorate the side with roasted almond flakes.

Decorate top with the rest of strawberries and mint leaves.