Lemon-Strawberry Cake

Separate the egg whites from the yolks. Whip the whites with a pinch of salt and half of the sugar.

Beat the yolks with the remaining sugar until pale yellow, then fold in the zest.

Combine the whipped whites and the yolk mixture, sift in the flour and baking powder, and gently fold together.

Bake the sponge cake at 170°C (340°F) until a toothpick inserted comes out clean. Wrap the cooled sponge in plastic wrap and chill in the refrigerator for 3-4 hours.

Make a soaking syrup for the sponge using the juice of two lemons, sugar, and water.

Mix the sugar with the pectin.

Purée the thawed strawberries in a blender, pass through a sieve, measure out exactly 400g of purée, and add the lime juice and zest.

Heat the purée while stirring until it begins to simmer.

Add the sugar and pectin mixture, stir constantly and bring to a boil, then reduce heat to medium and cook for 3 minutes.

Pour the mixture into a bowl, cover with plastic wrap pressed directly onto the surface (in contact), and leave for 5-7 hours.