For the countertop I used a very simple sponge cake recipe but with a guaranteed result.
That is if you follow a few simple rules, the egg-sugar-flour ratio, ie 30g of sugar and 30g of flour for 1 egg used, and the mixing time should be enough to incorporate enough air into the composition, about 20 minutes.
I lined the tray with baking paper.
The ingredients must be at room temperature.
I mixed the eggs together with the sugar at maximum speed for 20-25 minutes, until it triples in volume and acquires the consistency of a cream, the blades of the mixer leaving a mark in the composition.
I heated the oven to 180 degrees.
The flour mixed with salt and baking powder, I put it over the egg foam, in 3 batches, mixing gently with a whisk, with reversing movements rather than mixing.
I then put the composition in the tray and beat the table tray a little, so that the composition settles a little.
I put it in the oven for 30 minutes.
Under no circumstances open the oven door for the first 20-25 minutes.
After baking, I let the countertop cool in the oven with the door ajar, then I left it on a grill, I cut it when it cooled completely (ideally the next day).
For the cream cheese I mixed all the ingredients and added the flavors.
I washed the strawberries, kept a few for decoration, then cut them and put them with sugar to leave the syrup.
I drained the syrup, I added raspberry syrup.
I crushed the strawberries with a fork.
I diluted the starch with syrup and put it over the strawberries.
I put the pot on the fire and stirred until it thickened enough.
I let it cool.
I mixed the Mascarpone cream with the powdered sugar.
I also mixed whipped cream.
Over the Mascarpone I put 3 tablespoons of strawberry jelly, then I incorporated the whipped cream.
I cut the top in half horizontally, I put the cream cheese, a layer of jelly, the second top.
I put a layer of whipped cream, then garnished with mascarpone cream and strawberries.
I decorated with strawberry slices.