Cream with Strawberry Jelly

For the Sponge Cake

• 4 large eggs
• 270g sugar
• 270g all-purpose flour
• 1 sachet vanilla powder
• 1 teaspoon baking powder

For the Cream

• 1200ml full-fat milk
• 300ml heavy cream
• 120g cornstarch
• 170g sugar
• 1 vanilla sachet
• 4 tablespoons rosewater

For the Strawberry Syrup

• 350g sugar
• 350ml water
• 400g strawberries
• A little lemon juice

For the Jelly

• 1 sachet strawberry jelly powder
• 650ml hot water

For the Sponge Cake:

1. Beat the eggs with the sugar in a mixer for 6-7 minutes. Gradually add the flour, which has been mixed with the vanilla powder and baking powder.
2. Gently fold with a spatula to keep the air in, until you have a fluffy mixture.
3. Spread evenly in your baking dish and bake in a preheated oven at 170 degrees Celsius for about 20 minutes.

For the Syrup:

4. Place all ingredients in a saucepan and simmer gently for 5 minutes over low heat.
5. Let it cool slightly, then blend.
6. Once the sponge cake comes out of the oven, drizzle it with syrup. It won't absorb all of the syrup.

For the Cream:

7. Bring 1 liter of milk to a boil in a saucepan.
8. Dissolve the remaining ingredients in the rest of the cold milk, then add this mixture back into the hot milk and stir until the cream thickens.
9. Pour the warm cream over the syruped sponge cake and let it cool.

For the Jelly:

10. Dissolve the jelly powder in the hot water and let it cool.
11. Add it over the almost cold cream and place in the refrigerator to set. If desired, scatter a few fresh strawberries on top.
12. Once the cream has cooled, place it in the refrigerator to set.