Preheat oven to 325'F or 162'C.

In a bowl, sift all the dry then add in all the egg yolks, 50g sugar, vegetable oil, whole milk and vanilla paste or extract. Whisk well until there are no lumps. Set aside.

In a separate bowl or mixer bowl, add in the egg white and cream of tartar. Whisk on level 4 for about 2 minutes until you see foams forming or soft peak stage, then bump the speed up to 6 while adding 50grams of sugar slowly until you have just reached stiff peaks. DO NOT OVERWHIP.

Pour the egg whites into the yolk batter. With a spatula, fold the whites gently in with the yolks until fully combined.

Transfer the batter onto an UNGREASED 8 inch non-stick removable bottom round cake pan. Tap about 10 times on your work surface to release air pockets. Then transfer to the oven.

Bake for 45 to 50 minutes until the center is fully cooked. Mine took exactly 45 minutes. Take it out and let it cool upside down before releasing the cake from the edges of the pan.

In a food processor add in 230g strawberry. Puree with some texture. Then transfer to a good nonstick pan and add in the sugar, lemon juice, and cornstarch. Cook on medium heat while stirring constantly until the filling thickens and becomes translucent.

Transfer the filling to a clean bowl and place plastic wrap touching the top and put it in the fridge to cool before using. Once cooled, add in 230g of freshly chopped strawberries. Mix well.

In a mixing bowl, add in the mascarpone, powder sugar, vanilla, salt, and Kirsch. Whisk until you see no lumps.

Then add in the heavy whipping cream and whip until you just reached medium stiff peaks. DO NOT OVER MIX.

Divide the frosting into two piping bags (one bag with a 789 piping tip and the other with a 824 tip).

Cut the cake into 3 equal pieces with a serrated knife. Trim a little bit of the top if domed.

Place a slightly wet paper towel onto your cake turner along with a 9 or 10 inch round cake board. Then place 1 layer of cake on it.

With the 824 tip, pipe the cream around the border of the cake. Add in half the strawberry filling and spread evenly with an offset spatula.

Place the second layer of cake on top and repeat with frosting and the rest of the strawberry filling.

Place the last layer of cake on top (use the bottom layer as the top since it's flatter). Pipe the cream on the sides and top of the cake with the 789 tip.

Smooth out the sides at a slight angle and then level the cream on the top of the cake.

Finish with rosettes on top and decorate with fresh fruit and flowers.