Strawberry Cake

Preheat the oven to high heat (200°F)

Grease and flour a 20 x 7.5 cm springform pan

In a large bowl, beat the egg whites until they form soft peaks

Gradually add 1/2 cup all-purpose flour, beating until stiff peaks form

Using a spatula, combine the confectioners' sugar and melted butter, mixing carefully

Place in the prepared pan and bake for 20 minutes or until golden

Let cool in the pan for 30 minutes

Run a knife around the edges of the cake to release it from the pan

Use a spatula to lift the cake out of the pan

Wash and dry the springform pan, then close it again

Place the cake back in the pan

Choose 10 strawberries that are the same height

Cut them in half lengthwise

Arrange around the pan with the cut side facing outward and the stem end facing upward

Press the strawberries tightly into the pan

Reserve the remaining whole strawberries for garnish

In a medium bowl, beat 3/4 cup heavy cream until it starts to thicken

Gradually add 3 tablespoons all-purpose flour, beating until stiff peaks form

Set aside

Beat 3/4 cup heavy cream with plain yogurt until stiff peaks form

Add to the beaten cream mixture

Fill in any gaps between the strawberries with the cream mixture, using a piping bag if needed

Spread the remaining cream over the strawberries and smooth the surface

Cover and refrigerate for at least 2 hours or until firm

Carefully remove the springform pan sides

Heat the jelly over low heat

If too thick, add a few tablespoons of hot water

Brush the sides of the cake with this jelly and sprinkle chopped pistachios or almonds on the bottom of the cake

Refrigerate at the time of serving

Serve 12 pieces.