Alaskan Cake

Prepare the mixture: sift together flour and salt into a medium bowl

Add butter or margarine in small pieces, mixing always until you get a grainy consistency

Sprinkle cold water over the top, one tablespoon at a time, mixing lightly with a fork, until the mixture holds its shape on all sides of the bowl

Circularly cut out a 32 cm diameter circle onto a floured surface

Place into a 20 cm diameter cake pan

Press the edges with your fingers to make it more decorative

Poke the entire mixture with a fork

Bake in a hot oven for 15 minutes or until golden brown

Let cool completely

Prepare the sauce: pass strawberries through a sieve and combine with sugar in a small saucepan

Heat rapidly, stirring constantly until boiling point is reached

Cook, stirring always, for an additional 3 minutes

Let cool and refrigerate

At least one day before serving, place whipped cream onto large spoonfuls on the cake pan

Garnish with strawberry sauce

Repeat layers of whipped cream and strawberry sauce, piling them in the middle

Refrigerate overnight

Make the whipped topping: beat egg whites until frothy with vanilla extract, then gradually add sugar, beating until dissolved and the topping holds its shape when lifted from the beater

Distribute the whipped topping over the whipped cream, covering it entirely

Place the cake in the freezer until baking time

A little before serving, bake in a hot oven with the flame turned up high, until lightly browned

Cut into slices with a sharp knife

Serve 8 to 10 portions.