Limoncello or sugar/fruit syrup (if prepared also for children)
Fresh strawberries
PROCEDURE
Prepare the sponge cake (even the day before) by whipping, with a planetary mixer equipped with a whisk or electric whisks, the eggs with the seeds extracted from the vanilla pod, the salt and adding the sugar a little at a time. Whip until the mixture is light and frothy (about 15 minutes). Add the starch and flour sifted using a spatula.
Pour into a mold lined with baking paper and bake at 160° for about 40 minutes (adjust according to your oven and the mold you choose).
Prepare the diplomatic cream: whip the fresh cream with a little icing sugar (the degree of sweetness depends on your taste and how sweet the custard you have prepared is, so taste it!). Set aside about 50 g of whipped cream for the final decoration. Mix the custard with the whipped cream with delicate movements from the bottom up. *(if you want a more compact cream you need to add 7 g of gelatine: soak it in cold water and then squeeze it and dissolve it in a little hot cream. Add it to the cream to give it more stability. You will have even more defined slices, but not everyone likes it. This time I didn't add it.)
Wet the sponge cake with the limoncello or syrup. Spread the diplomatica cream, leveling it.
Wash and clean the strawberries. Cut them into slices from the short side to obtain small discs.
Place 8 slices of strawberries in a circle on the cake. Repeat the operation based on the mold chosen to complete it. If you want, sprinkle with powdered sugar. Decorate the center of each flower with a tuft of whipped cream.
