First, prepare the gelatins in 800 milliliters of boiling water. Set aside to cool.
Line a baking pan bottom dimensions of 24 cm x 24 cm x 8 cm with parchment paper.
Bring all ingredients to room temperature. Preheat the oven to 170 C or 338 F.
Separate the whites very carefully from the yolks.
Beat the whites to a stiff, fluffy foam. Tip: the bowl in which you will whip the egg whites must be dry. Even a drop of water can prevent the egg whites from whipping properly.
Slowly add sugar while mixing. Mix the egg whites with the sugar until the foam does not fall out when you turn the bowl over.
Then gradually add 1 egg yolk at a time - mixing the entire time.
When you have a uniform fluffy mixture, very slowly fold the previously sifted flours, but do not mix them, just fold them gently with a spatula so that the ingredients combine.
Gently pour the batter into the baking pan and smooth it out. Bake at 170ºC for about 20-25 minutes or until the so-called dry stick.
Take the hot cake out of the oven and drop it (of course in a pan) on the kitchen counter (you can spread a kitchen cloth to avoid damaging to the counter) from a height of about 30-40 cm. Leave the cake in the pan to cool at room temperature. This prevent the cake from sinking in.
Mix the cheese, powdered sugar and the whipping cream to a uniform consistency and set aside until ready to spread over the cake..
Wash the fresh strawberries and cut the stems off. Cut the strawberries into halves then in to halves again. If strawberries are bigger cut them into smaller pieces.
Once the cake is cooled, spread the cream filling evenly and place the cut up strawberries on top.
When the gelatin is half way thickened, pour it over the top of strawberries. Set in the refrigerator for at least 2 hours to set completely. Enjoy!