For base:
6 egg white, temperature
340g sugar powder
1 spoon gustin
2 spoons fresh lemon juice

1. Preheat oven 150°C. Mix egg whites slowly in the beginning then faster. Then add 2 spoons of sugar, then 2 by 2 until you use it all. .
2. It must be well done mixed.
3. Gustin mix with lemon juice and add it to previous cream.
4. On baking paper and make the 10cm circles same size with pen. Then in the middle of each circle put the mixture
5. Low the temperature for oven on 120°C (ventilator 100°C) and bake for 30 minute. Then lower the temperature on 100°C (80°C) and bake for 1 more hour. Turn off the oven and leave the pavloves inside to cool down. Don’t open the oven.

Strawberries dressing:

1 Handfull strawberry bag
240ml water
100g sugar
lemon juice

1. In blender put all the ingredients and blend it for 5 minutes.
2. Stir it in jar and leave it in freeze for 10 minutes.

Final part:

500ml sweet cream
3 spoons sugar powder
1 bag Handfull strawberry, grounded
fresh fruit (red cranberries, raspberries, strawberries, blueberries)

1. On each cake put 2 spoons of sweet cream mix.
2. Sip one or two spoons of strawberry dressing and put fresh fruits above.