Ingredients (20cm diameter cake pan) Sponge cake: 4 medium eggs at room temperature (235g) 140g of sugar 120g of 00 flour 40g of potato starch 1 pinch of salt lemon zest or vanilla extract Syrup: 200g of water 80g of sugar 150g of fresh or frozen berries Camy cream: 500g of mascarpone 180g of condensed milk 250g of fresh cream puree of berries from the bath Decorations: 80g of dark chocolate (50g in a bain-marie and 30g added later) strawberries to taste chocolate eggs