Whisk eggs and sugar until thick and fluffy. 

Sieve the flour and add to the eggs. Fold it gently with rubber spatula. 

Pour the mixture into a round cake form and bake it for 15 min or until ready. 

Boil the milk and half of the sugar

Whisk the eggs, rest of the sugar and flour. Add vanilla essence. Add the boiling milk, while stirring with the whisk. Combine well. Transfer the mixture into the saucepan used to boil the milk and cook the crème over medium heat, whisking constantly until thick. 

Pour ready creme into e tray, cover with cling film and let it cool completely. 

Make sugar syrup and add kirsch. Lay the sponge at the bottom of round cake form and put the syrup with spoon. Wash and cut enough strawberry to round the cake as it is shown in the picture. 

When the cream is cold, add the soft butter cut into cubes and beat until homogeneous.Add the Kirsch last. 

Using a pipping bag spread the creme between the the arranged strawberry and fill the cake form in half. Sprinkle more strawberry cut into a small cubes and add the rest of the creme and leave the cake in the fridge to set. 

After the cake is set, in a small pan add 4-5 strawberry cut in half, 60 g of sugar and 100 g of water. Let it boil for 2-3 min. Pour it trough a sieve. Soak the gelatine in cold water and add it to a strawberry syrup. Stir it well to resolve the gelatine and let it coll. Pour it over the set cake and leave it in the fridge to set. Orange the cake with whole strawberry on top.