Preheat the oven to 170 °C (convection oven).
Preheat the oven to 170 °C (convection oven).
For the sponge base: whisk the eggs with the sugar and salt until stiff peaks form. Fold in the flour carefully. Quickly add the oil.
Spread the dough onto two baking trays lined with baking paper and bake in the preheated oven for approx. 8-10 minutes.
For the vanilla cream: whisk the chilled QimiQ Whip Pastry Cream with the QimiQ Classic Vanilla until smooth, ensuring that the entire mixture is incorporated (especially from the bottom and sides of bowl). Add the mascarpone, whipping cream and sugar and whip until the required volume has been achieved.
Spread half of the cream onto the first layer of sponge and place the second layer on top. Spread with the remaining cream. Allow to chill and decorate with the strawberries and cake jelly.
Allow to chill for approx. 4-6 hours.