How to make
Beat the eggs with the sugar, until doubled in volume, add the oil, baking powder and stir again, then add the flour with a spoon, so the mixture doesn't deflate.
Grease a cake form and pour in the mixture, bake at 360°F (180 °C) for about 40 min.
Make the syrup and the cream mixture. For the cream mixture, separately mix each packet of cream with 3 tbsp sugar and 4/5 cup (200 ml) milk in a deep container until doubled in volume. Do this for all the packets of cream. Put them in the freezer briefly to harden.
Once cooled, cut the layer across into 3 thin layers. Place 1 layer (the upper one) in the cake form, turning it with its inside facing up, syrup it generously, smear with the vanilla cream you prepared (from the packet).
Then place the second layer - syrup it just a little, smear with the chocolate cream (from the packet).
Place the 3rd layer, syrup it and add the final vanilla cream.
Put the cake with its form in the freezer to harden. In the meantime, melt the chocolate for the glaze in 1 tbsp oil in a water bath. Take the cake out and remove the ring.
With a spatula or soft rubber spoon, smooth out any cream that's spilled out. On top, decorate with the melted chocolate, decorate with strawberries and coconut flakes.
Happy Birthday!
