Preheat oven to 200°C and lightly crease a cake pan.
Whisk eggs for few minutes, until pale.
In a separate bowl mix dry ingredients then add to the eggs and continue beating.
Finally add melted butter, mix until incorporated and pour into cake pan and spread by using a spatula.
Bake in preheated oven for 15 minutes and leave to cool down.
Lemon jelly crystals and strawberry mousse
Sprinkle the gelatine powder over lemon juice and set aside.
Puree strawberries in blender or food processor.
In a mixing bowl whip cream and pudding mix, then combine with pureed strawberries.
Cut the lemon jelly into tiny sprinkles and incorporate in the mousse, then pour or pipe over the cooled base.
Refrigerate for around 8 hours and top with fresh strawberries before serving.
After years of home baking Marianne has studied pastry chef profession and worked in the field in Israel for 3 years. She is currently a stay-at-home mom eager to start teaching kitchen skills to an over enthusiastic toddler.