Delicious Strawberry Mousse Cake with Vanilla Sponge

Preheat your oven to 180°C (350°F). Grease and line a round cake tin approximately 30 cm (12 inches) in diameter.

In a large mixing bowl, beat the *eggs* and *sugar* until the mixture is light and fluffy. Sift in the *flour* and *baking powder*, folding gently to combine, and then stir in the *vanilla extract*.

Pour the batter into the prepared cake tin. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cake to cool completely before assembling.

Melt the *Belgian strawberry chocolate* over a double boiler until smooth. Crush the *crispy wafer* and combine it with the *freeze-dried strawberries* and *puffed rice* in a bowl.

Gently fold the melted chocolate into the dry mixture until well-coated. Spread this mixture evenly over the cooled cake base.

Soak the *gelatin sheets* in cold water for about 5 minutes until soft. While the gelatin is soaking, melt the *white chocolate* in a bowl over a pot of simmering water.

Bring the *heavy cream* to a slight simmer, then remove from heat and stir in the softened gelatin until fully dissolved. Slowly pour this mixture over the melted chocolate, stirring until smooth and combined.

Allow the mixture to cool slightly, then pour it over the crunchy layer on the cake.

In a saucepan, combine the *strawberries*, *sugar*, and *lemon juice*. Cook over medium heat for about 15 minutes or until the strawberries are soft and the mixture has thickened.

Let the compote cool slightly and then spread it over the cake before adding any additional decorations.