PREPARATION

1. Take a pan, add 150 grams strawberry puree, 100 grams sugar and mix it well.
2. Cook for 5 - 7 minutes on medium heat.
3. Add 1 tablespoon lemon juice and mix it well.
4. Cook for another 3 - 5 minutes on medium heat.
5. Remove it from heat and allow it to cool.
6. In a mixing bowl, add 80 grams egg powder, 120 milliliters water and whisk it well.
7. In a another mixing bowl, add 50 grams butter and whisk it well.
8. Add 100 grams sugar and mix it well.
9. Then, add the prepared egg mixture and mix it well to make a thick batter.
10. Place a stainer on top of the bowl, add 150 grams all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and sifting it properly.
11. Add 90 milliliters milk and mix it well.
12. Add 1 teaspoon strawberry essence, 35 milliliters milk and mix it well to make a thick batter.
13. Transfer this batter into a baking dish.
14. Preheat the oven to 350°F/180°C. Bake for about 35 minutes.
15. Remove it from oven. Keep aside.
16. In a mixing bowl, add 200 grams butter and whisk it well.
17. Add 50 grams icing sugar and mix it well.
18. Then, add 300 grams whipped cream, 70 grams prepared strawberry compote, 1 teaspoon strawberry essence and mix it well.
19. Now, take the prepared cake and cut it into equal portions.
20. Place the cake base on a board and add some prepared strawberry butter cream on it.
21. Spread it evenly. Repeat this process for two more times.
22. Spread the prepared strawberry butter cream on all sides of the cake.
23. Refrigerate for 2 hours.
24. Decorate the cake with prepared butter cream.
25. Fill the center with prepared strawberry compote and spared it evenly.
26. Cut it into slices.
27. Serve.