Strawberry Cake

Steps

• cake: Preheat the oven to 175°C. Grease the base 26cm springform pan with butter and flour or with parchment paper. In a large bowl, beat the eggs, sugar, salt, vanilla extract with an electric mixer on medium-high speed for about 3-4 mins until pale and creamy. Add vegetable oil, sparkling water and mix on low-medium speed just until the liquid come together. Sift the flour and baking powder into the mixture. Mix until well combined and there are no lumps. Pour the batter into the prepared pan. Bake for 15 minutes; until a toothpick inserted into the center comes out clean. Allow to cool slightly, then lift the pan off the cake, and allow it to cool completely onto a cooling rack.
  
  
  
• Pudding: In a small pot combine the cornstarch, a little bit of milk, egg yolks. Pour the rest of the milk, sugar, a pinch of salt, and vanilla extract. Give a stir until well-blended. Put the pot over a stove and turn on the heat over medium. Slowly stirring constantly until the mixture is thick.
  
• Put an adjustable cake ring around the cake. Pour hot pudding over cake and let it cool for 15 minutes. Wash, then pat dry the strawberry with a paper towel. Cut all strawberries into half and put over cooled pudding.
  
• glaze: Add cornstarch, sugar and strawberry juice, whisk together well until thoroughly combined. Turn on the heat over medium, whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come thick and translucent.
  
• Pour the glaze directly over berries. Let it cool in the room temperature before we put the cake in the fridge. Let cake stands at least 3 hours in the refrigerator before serving.