This cake is really challenging, but worth alot upon trying and love it. It's just for a weekend tea purposes. Couldn't resist on the colour, this is my very first time using strawberry, I personally not a fan of strawberry and I guess I did this not in the season and it cost me a bomb.
The strawberry is sour to be honest maybe it's not the season here in Malaysia. The cake itself is really challenging and the process took me quite long in fact, especially the straining through the fine sift after it cooked.
What surprise me most is the texture of the sponge lining came out to be tender, moist and just nice, not sour not too sweet but very fragrant.
The cream cheese itself is killing me to do it, maybe the timing is too short. In the original recipe have gelatin but to me I felt it's unnecessary so I just left it as it is and mix in extra fresh milk and single whipped to make it a smoother texture.