Charlotte aux Fraises

• 1 Sponge cake
• 1 Biscuit
• 200 ml Heavy cream (dairy-based)
• 1 tbsp Sugar
• 1/2 pack Strawberries (small)

1. Bake the sponge cake such as "Fluffy and Moist Sponge Cake".
2. If you don't use up the sponge cake batter, bake the leftovers in cupcake molds.
3. While baking the cake, prepare the biscuit batter.
4. Bake the biscuits after the cake is done.
5. While the cake cools, slice the strawberries.
6. Whip the heavy cream.
7. Brush a simple syrup on the cake to retard drying and to lock in the moisture.
8. Slice the cake in half horizontally.
9. Spread the whipped cream and line with strawberries to the bottom layer of the cake.
10. Put plenty of whipped cream on top of the strawberries.
11. Top with the other cake layer.
12. Coat the whole cake roughly with whipped cream.
13. The biscuits hide the cream, so you don't need to make it perfect
14. Trim the edge of the biscuits to make their length same.
15. Put the biscuits around the cake.
16. Make sure the tops sticking out are about 1 cm higher than the cake.
17. Pipe the whipped cream.
18. Fill in fruits inside the whipped cream circle.
19. I used a 16 cm round mold.
20. This is made with a 12 cm round mold.
21. Tie a ribbon and make it cute for a gift.
22. Bake the extra batter and decorate with leftover toppings.

cake, biscuit, cream, sugar, pack strawberries

Taken from cookpad.com/us/recipes/155086-charlotte-aux-fraises (may not work)