Summer cake with strawberries and caramel sauce

Summer cake with strawberries and caramel sauce

Cake base: Line a springform pan with high edges with parchment paper. Grease the mold with butter and broil with coconut. Set aside.
Whisk up eggs and powdered sugar white and fluffy with electric whisk for about 5 minutes. Add the dry ingredients and gently flip around into a lump-free batter. Pour the batter into the mold and bake in the lower part of the oven for about 35-40 minutes. Take out and place in the freezer right away for faster cooling. Then cut into 3 or 4 bottoms.
Caramel sauce: Brown the butter by melting it over high heat until the butter is silenced, then lower to a low temperature. When a light brown bottom mass has formed in the saucepan, the remaining ingredients are added. Make a boil, stirring and simmer for 3 minutes. Cool the caramel sauce, stirring constantly, and set cool.
Filling: Whisk the cream hard in a bowl. Take another bowl and whisk up cream cheese with icing sugar and vanilla powder. Add the strawberry pieces and stir together. Mix in half of the whipped cream with the strawberry filling and whisk until thick batter, easiest with balloon whisk.
Take out the bottoms and place the thickest bottom on a cake dish. Fill with a layer of the strawberry filling, then place on the next bottom that you fill with caramel sauce. Repeat to the last bottom, then spread the cake with the remaining cream.
Top with strawberries and edible flowers.