- For the sponge cake
- 90 grams butter
- 6 eggs
- 175 grams sugar
- 150 grams Pastry flour (plus more for dusting)
Preheat oven to 180°C (approximately 350°F). Grease bottom of a cake pan and sprinkle with flour. Gently heat butter until melted. Separate eggs into 2 mixing bowls. Add sugar to egg yolks and beat over a hot water bath until thick and creamy. Remove from water bath. Sift flour through a sieve over yolk mixture; do not stir.
Add butter to custard (do not stir). Beat egg whites until stiff. Gently fold one-third of egg whites into custard, then add remaining egg whites to custard and gently fold to combine.
Pour cake batter into prepared pan and smooth the surface. Bake until golden brown, about 35 minutes.
Let cake cool on a wire rack.
Split cake into 2 equal layers horizontally. Using a 6 cm (approximately 2 1/2-inch) diameter tart ring, cut out 8 rounds from bottom layer. Place rounds in rings on a platter or tray.
Rinse strawberries, pat dry, trim and cut in half. Arrange berries, cut sides facing out and with the narrow tips facing up, inside the rings, around the edge.
Crumble the remaining cake layers and fill rings with the crumbs. Drizzle each cake with 2-3 tablespoons maraschino liqueur and refrigerate for about 2 hours.
When ready to serve, beat whipping cream with vanilla sugar until stiff. Remove the aluminum rings carefully and stop each with 1-2 tablespoons whipped cream.
Mix remaining strawberries with 1 tablespoon powdered sugar and 2 tablespoons water in a saucepan and simmer for 1-2 minutes. Puree and strain through sieve. Spoon 1-2 tablespoons of sauce around tart on each plate. Serve garnished with fresh strawberries.