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, add in the egg white and cream of tartar. Whisk on level 4 for about 2 minutes until foams form, then increase speed to 6 adding 50 grams of sugar slowly until stiff peaks form. Fold the egg whites into the yolk batter gently.

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. Transfer to the oven.

Bake for 45 to 50 minutes until the center is fully cooked. Let cool upside down before removing the cake from the pan.

In a food processor, puree 230g strawberry with some texture. Transfer to a nonstick pan, add sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly until thickened and translucent. Transfer to a bowl, cover with plastic wrap, and refrigerate to cool. Once cooled, mix in 230g of freshly chopped strawberries.

In a mixing bowl, combine mascarpone, powder sugar, vanilla, salt, and Kirsch. Whisk until no lumps remain, then add heavy whipping cream and whip until medium stiff peaks are reached.

Divide the frosting into two piping bags with different piping tips.

Cut the cake into 3 equal layers. Place the first layer on a slightly wet paper towel on your cake turner with a round cake board.

Pipe cream around the edge, add half the strawberry filling, and spread evenly. Top with the second layer and repeat. Place the last layer on top, pipe cream sides and top, and smooth out.

Decorate the top with rosettes using the 824 tip and fresh fruit or flowers.

Enjoy fresh or refrigerate to eat the next day for a softer cake.