Biscuit base: whisk the eggs and the sugar, then gradually pour in the sieved flour and cocoa and stir properly. Cover the bottom of a mould with baking paper, then butter and dust with flour. Pour the mixture into the mould and bake it at 190° for 11-12 minutes. Remove from the oven and delicately from the mould. Protect the biscuit base with cling film.
Filling: sweeten the
Insert the biscuit base into a clean mould and brush liqueur on it. Spread and level the filling on the biscuit base. Refrigerate for 2 hours.
Mirroring: Blend the cleansed strawberries with the sugar; cook for 4-5 minutes and then strain. Melt the gelatin leaves (previously soaked in cold water and drained) in the strawberries mixture and let it chill maintaining it liquid. Pour it on the cake and put it back in the fridge for a few hours.
To serve, cut the cake into squares and decorate with strawberries wedges.
Images and recipe by