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Strawberry casket cake
12 servings4 hours
Wheat flour - 100 g, Starch - 100 g, Baking powder - 1 tea liter, Chicken eggs - 6 pcs., Sugar - 200 g, Vanillin - to taste, Sour cream - 1 l, Powdered sugar - 200 g, Thickener - 24 g, Strawberry - 0.5 kg
Separate proteins from yolks. 
Beat the squirrels to strong peaks. 
Gradually add sugar, continue to beat until shiny. 
Add one yolk at a time, beat further until smooth. 
Combine flour, starch, baking powder and sieve into egg mass. Add vanillin. 
Gently stir bottom to top with a spoon. 
Cover the shape of 22-24 cm with baking paper, pour the dough there, smooth and bake in the oven heated to 180 degrees for 30 minutes, focusing on your oven and using wooden sticks. 
Let the biscuit cool completely. 
Cut the top off the cake and remove all the flesh from the inside. 
Leave the sides of the sides and the bottom about 1 cm. 
CREME: Whisk sour cream with a icing sugar mixer and thickener. 
Put layers inside the cake: cream, strawberries, cream, sponge crumb, cream and repeat. 
Put the cut top on top. Coat the cake with cream. Put the cake in the refrigerator to soak for several hours. 
Garnish with strawberries before serving. Enjoy your meal!