Beat the eggs and granulated sugar for PANDISPANIA with a mixer until it is fluffy. Add the flour and baking powder. Pour one cm thick into three baking sheets covered with greaseproof paper. Bake in a preheated 220 degree oven for 8-10 minutes. For the inner cream of the sponge, whisk the milk, granulated sugar, flour and egg in a bowl and transfer to the pan. Cook on low heat, stirring constantly, until it boils. After it starts to boil, lower the pot off the fire. Add the butter and vanilla.

Cool, stirring constantly, so that the cream does not clump. After the sponge cake has cooled, cut it with a heart-shaped mold (there should be three pieces). For the strawberry liqueur syrup, boil the powdered sugar and water in a saucepan. Add the strawberry liqueur and lower the pot over the fire

For whipped cream, whisk the cream and powdered sugar until thickened. For the outer cream of the cake, whisk the cream, powdered sugar and food coloring until thickened. 1 Spread strawberry syrup on the first layer of sponge cake.

Apply from 2 inner creams. 3 Cut the fruit into small cubes. 4 Spread over the cream. 5 put the second layer of sponge cake on the fruits. After soaking in strawberry syrup, apply cream. Line the fruits. Spread some pastry cream on it. Place the last layer of sponge cake on the fruits and moisten with strawberry syrup. Put it in the fridge and let it stand for a while. 6 Take it out of the fridge, and plaster the cake with red cream on the top and sides. Garnish with white chocolate chips and cream.