Grits strawberry cake

Light, fragrant cake without flour and fat. The picture is not a good presentation for me because, while I was eating, I was not present, and when I wanted to take a picture, there was nothing left but this little piece ... After all, it is best to eat it the same day, while the strawberries are still fresh. The original recipe is from Mary Berry, which I adapted for myself. For Mary, it's Wimbledon cake.

Preparation steps

Preheat the oven to 180 degrees. Grease a 20cm diameter cake tin and stick baking paper on the bottom. Sprinkle the sides of the mold with semolina.
Separate the egg whites from the egg yolks. Add a pinch of salt to the egg whites and whisk in the solid snow. Add semolina, juice and zest of two oranges, sugar and vanilla sugar to the egg yolks. Whisk everything well with a mixer and pour into a bowl with egg whites. Lightly mix everything with a spatula until you get a smooth mass without lumps of egg whites. Pour into a mold and bake for about 30-40 minutes, depending on your oven. I baked for exactly 40 minutes, and I could have done a few minutes less.
For the strawberry filling, cut it, put it in a bowl, add orange juice and a spoonful of maple syrup and mix everything together. Now you can put it in the fridge so that the strawberries release a little juice, and you don't have to. Cut the biscuit in half, place the first part on a tray and arrange the strawberries. Sprinkle the strawberries with the remaining juice, and half sprinkle the other biscuit. Whip the sweet cream with the sugar and vanilla into a icing. Coat a layer of strawberries and cover with biscuit.
Store in the refrigerator. Before serving, sprinkle with powdered sugar and garnish with strawberries.

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