Procedure

- For the sponge cake

1. Attach the wire whisk. In the Kenwood steel bowl, place 5 whole eggs with 150g of granulated sugar. Set the preset program “Pan di Spagna” and beat the eggs for 5 minutes until the mixture is fluffy and frothy.
2. Meanwhile, sift 75g of 00 flour with 75g of cornstarch and a pinch of fine salt twice.
3. Turn the oven on in static mode at 180°.
4. Remove the wire whisk and place the pastry spatula. Sift some of the flours onto the whipped egg yolks, set the speed to 1 and mix them into the mixture. Continue until all the flours are used up.
5. Once combined, pour the mixture into a 22cm diameter mould lined with baking paper and bake the cake for 30 minutes.
6. Allow the sponge cake to cool in the mold then leave it to cool on a rack.
7. Cut the sponge cake to obtain 3 discs of the same thickness.

- For the filling

1. Wash the strawberries, remove the stalk and cut them into slices.
2. Place the chopped strawberries in a bowl, pour in the lemon juice, 1 tablespoon of sugar and mix.
3. Attach the wire whisk. In the Kenwood steel bowl pour 500g of fresh cream, 1 tablespoon of icing sugar and whip at speed 5 until obtaining firm peaks.
4. Moisten the sponge cake with 50g of limoncello diluted with 30g of water.
5. Spread the whipped cream, distribute a few strawberries, cover with the second disc and repeat the operation.
6. Finish assembling the cake by spreading the edges and surface with the cream, then decorate with the remaining strawberries and serve immediately.

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