Charlotte with strawberries and cream

Ingredients:

• 6 eggs
  
• 175 g sugar
  
• 150 g flour
  
• 2 tbsp. l. starch
  
• 80 g melted butter
  

For the filling:

• 150 ml double cream
  
• 450 g chopped strawberries plates + 16 whole berries
  
• 6 tablespoons. l. strawberry jam
  
• wrap a thin sponge cakes
  

Preparation:

• Preheat oven to 180 ° C. Brush butter form a circular sectional diameter of 23 cm, its bottom and walls vystelite baking paper.
  
• Beat eggs with sugar in a heat-resistant bowl on a hot water bath until a thick cream on the surface of which must be raised by the trail of the corolla.
  
• Sift flour with starch, and gently enter the egg cream, stirring the bottom up metal spoon. pour on the edges of the bowl cooled melted butter, stirring gently. Pour the dough into shape. Bake for 35-40 minutes. until the sponge rises, will not be resilient to the touch and will not deviate from the walls of the form. Turn onto rack and cool.
  
• Cut off of cold cake with "cap" thickness 2,5 cm Carefully remove the pulp from the center Korzh, leaving the sides skirting thickness 2,5 cm
  
• Whip the cream, mix with plates of sliced strawberries. Fill center korzh cream, cover with a "cap". Preheat the jam and spread it on cake top and sides. Against the sides of the cake, cookies, decorate the top in one piece berries.
  

Tips :

• Instead of strawberries you can use apricots or peaches, and strawberry jam replace apricot or peach.