How to make
For the layers, first sift the flour with the baking powder together in a bowl or tray and leave aside. In a bowl, whisk the eggs and sugar until homogeneous (until the sugar stops crunching), pour in the oil and mix again.
Then turn off the mixer and slowly add the sifted flour and baking powder, stir by hand until you get a homogeneous mixture. Pour the resulting mixture into a tray or suitable container, covered with baking paper. Bake for about 1 hour at 360°F (180 °C), being careful not to burn the layer.
Let the finished cake layer cool completely and cut it carefully into 2 equal parts. You can flatten it by removing the bulging top. Grind these cut off parts into crumbs for decorating the cake.
For the syrup, put the water to boil in a pot, then add the sugar and vanilla. Stir until the sugar melts. Allow the syrup to cool.
For the cream, put all the meringues in a bag and crush them with a rolling pin (a kitchen hammer for steaks will do a great job). Beat the cream well in a suitable container and turn off the mixer.
Add the crushed meringues to the cream and using a spoon, mix them well.
For the icing, boil the milk and add the chocolate, broken into pieces, butter and powdered sugar to it. Stir the icing with a wooden spatula to completely melt the chocolate and acquire a thicker density.
Wash, dry and chop all the fruits for the decoration. In an appropriate tray, place the first layer and pour half of the syrup over it using a ladle. Brush thoroughly with cream, then place the next layer, top it with the rest of the syrup. Then pour the icing over it and smear the walls of the cake with the remaining cream.
Make decorations from the fruits and finish off in the middle with halved strawberries. On the sides, decorate a few spots with the crushed crumbs from the layers. Put the cake in the refrigerator for at least 12 hours.
