Preheat oven to 180 g C.
We will bake cakes for the cake alone, so each layer biscuit cook pan, it Cover the parchment paper and grease with butter.
In a bowl with an electric mixer, whisk 6 eggs and 1 cup sugar.
Beat at high speed for 12 minutes or until the increase in mass in the volume 3 times.
Using a spatula, gently add 1 cup white flour. Mix well.
Put the dough on the prepared baking sheet, flatten with a spatula and bake in preheated oven until golden brown (about 17-20 minutes).
Check the readiness of wooden toothpick - it has to go dry at piercing the cake.
While baking is baked first layer, begin to do the second test portion, repeating all the previous steps.
Remove the cakes from the pans ready and let them cool to room temperature.
While they cool, go strawberry. Wash the strawberries and let it dry slightly.
Cut strawberries into halves or quarters and place them in the bowl of a food processor.
Mix the strawberries to puree consistency and set aside until the side.
Now prepare the icing: beat the cream cheese and? cup of sugar until smooth (about 1 minute).
Add 1 cup of heavy cream and beat with a mixer at high speed until fluffy (2-3 minutes).
Assembling the cake. Cut each cooled cake horizontally in half. Place the first layer on the dish (this cake is too big and heavy to move it, so collect it directly on the serving plate).
Apply the first layer of a third of strawberry puree.
Apply a very thin layer of glaze on the second half of the cake.
Place it over the first layer, so that the strawberry cream and united. Repeat the same with the following layers.
Thus, you get the order of the layers from the bottom up: the cake; Strawberry; cream; cake; Strawberry; cream; cake; Strawberry; cream; cake; Cream (grease the cake top and sides of the remaining glaze).
Decorate the top with fresh strawberries and chocolate (how to make decorations for the cake of chocolate, see HERE).