Suspiring Cake

Use a pencil to draw a circle of 24 cm in diameter on parchment paper

Place the paper in a baking dish

Preheat the oven to 100°C

Beat half a recipe's worth of suspiring mixture at a time

Let the egg whites come to room temperature

Add half of the vanilla and one teaspoon of baking powder or tartar cream

Beat until they froth

Gradually add 1 cup of sugar, beating until stiff peaks form and the sugar has dissolved

Spread this suspiring mixture over the circle of parchment paper

Smooth out carefully

Put the baking dish with the suspiring cake in a preheated oven at 100°C

While the base of the suspiring cake is baking, beat the other half of the suspiring recipe in the same way as the first

When finished beating, place the suspiring mixture in a piping bag with a star tip

Remove the base of the suspiring cake from the oven

Increase temperature to 200°C

Make tufts of suspiring cake around the base

Put the cake in the oven at 200°C and bake for 5 minutes, then reduce heat to 100°C again

Bake for 1 hour

Turn off the oven and let the cake cool with the door closed for 2 hours

For the filling: wash and clean the strawberries

Set aside some strawberries for garnishing

Blend the remaining strawberries in a blender

Mix with yogurt, sugar, and lemon juice

Soak gelatin in a little water and heat only to dissolve it

Add the strawberries and mix well

Refrigerate until slightly firm, then spread over the cooled cake

Refrigerate until set, then serve

Serve 12 portions.