Beat eggs, sugar and salt for about 10 minutes.

Mix in oil and water briefly.

Sift in flour and baking powder and fold in briefly. (Do not stir too much!)

Pour onto a baking tray with baking paper and baking frame (30x35cm).

Bake in preheated oven at 180° C for about 20 minutes. (Test with chopstick!)

Let cool down.

Soak gelatine (according to package instructions).

Puree strawberries (if you use frozen ones, let them thaw first), sugar, lemon juice and vanilla extract (using a hand blender).

Mix curd cheese and yogurt in a bowl.

Whip the cream until stiff.

Dissolve gelatin. (Microwave, pot or water bath).

Add a little strawberry puree to the gelatin and stir.

Add strawberry puree and gelatin mixture to yogurt mixture and mix well.

Finally, fold in the whipped cream.

Pour the strawberry cream on the sponge base and spread smoothly.

Put in the fridge - at least 1 hour until the strawberry mirror comes on top.

Soak gelatin (according to package directions).

Puree strawberries (if using frozen, let thaw first), sugar, and lemon juice (using a hand blender).

Dissolve gelatin. (microwave, saucepan or water bath).

First add some strawberry puree to the gelatin and mix.

Then add this mixture to the strawberry puree and mix well.

Pour the strawberry mixture on top of the strawberry cream and spread it by tilting in all directions.

Put it back in the refrigerator. The cake must be chilled for at least 4 hours in total before you can cut it.

Cut into pieces and decorate with strawberries (or other).

I cut it into 20 pieces (7 x 7,5 cm each).