Separate the yolks from the whites. Whip the egg whites until it gets stiff.

Beat the yolks with sugar.

Add flour, two tablespoons of whipped cream to the yolks.

Carefully add the rest of the whipped cream.

Pour the dollop in a buttered and floured, 7 inches wide baking pan. Bake for about 15-20 minutes at 350°F.

Place halved strawberries at the edge of the cake-pan.

For the creme, mix the sour cream with powdered sugar, lemon zest and lemon juice.

Add gelatin fix.

Add and mix the whipped cream.

Carefully apply the creme on top of the sponge, in a way that the strawberries remain stationary.

Pour strawberry glaze on top, remove from heat and leave to cool.

Have fun and enjoy preparing the Strawberry curd cake!

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