Per Schriver’s Strawberry Layer Cake

1. Buy at the baker two round sponge cake layers of c. 1 cm each (or bake them yourself if you must).
   
   
2. Boil 100 g of sugar with a little water and one opened vanilla pod
   Soak 8 gelatin leaves (c. 40 g) in water and mixed in the hot syrup.
   
   
3. Blend 300 g of strawberries (or raspberries that I think tastes even better), fresh or thawed from the freezer.
   
   
4. Mix the blended fruit with the syrup and gelatin.
   
   
5. Whip 1/2 a liter of full cream.
   
   
6. Mix 2/3 of the whipped cream in the fruit-gelatin mix once it starts to go stiff. Keep the remaining 1/3 for decoration.
   
   
7. Add the 2/3 of cake filling between the sponges and the 1/3 on top.
   
   
8. Decorate with the whipped cream on top and sides.
   

1. Buy at the baker three round sponge cake layers of c. 1 cm each
   (or bake them yourself if you must).
   
   
2. Whip 1/2 a liter of full cream.
   
   
3. Add 250 g high quality dark chocolate melted in a container in
   boiling water and mix carefully.
   
   
4. Slice 3 fresh oranges in thin slices.
   
   
5. Sprinkle the sponge cakes with a bit of Grand Marnier or
   alternatively a bit of brandy in the chocolate cream.
   
   
6. Place on the first sponge cake layer, the slices of orange, then a
   third of the chocolate-cream mix, then next layer etc. Cover the
   entire cake with chocolate cream and decorate with a few pieces of
   orange or some roasted almonds.
   
   
7. Let it sit a few hours before eating. Very easy and very rich.