Cake "Strawberry Delight"

The author of this recipe is Bulgakova Tatiana
Sponge cake: Egg - 7 pcs., Sugar - 5 tbsp. spoons, vanilla sugar - 1 sachet, flour - 6 tbsp. spoons, potato starch - 2 tbsp. spoons, baking powder - 1 tsp, vegetable oil (odorless) - 5 tbsp. spoons, water - 2 tbsp. spoons, a pinch of salt.
Cream: Country sour cream (at least 40%) - 500 ml., Powdered sugar - 100 g., Cream fixer - 1 tbsp. spoon, cognac - 1 tbsp. the spoon.
In addition: Almond petals - 80 gr., Strawberries (selected berries) - 500 gr., Cake jelly (red) - 1 sachet.
Preparation: Separate the whites from the yolks. Beat the whites, gradually adding 2 tbsp. tablespoons of sugar and a pinch of salt. Beat the yolks with the remaining sugar and vanilla. Without stopping whipping, gradually add water and then oil. Gently mix the whites into the yolk mass. Gradually add sifted flour with starch and baking powder. Put the dough in a silicone mold (dia. 26-28 cm) and bake in the oven at 180 C until golden brown. Cool the finished biscuit and cut into 3 cakes. Mix all the ingredients for the cream. Spread the resulting cream on the cakes, sides and top of the cake. Decorate the top and sides of the cake with almond petals. Place whole strawberries on top of the cake. For the glaze, cook the jelly according to the instructions on the packet. Glaze the strawberries with warm jelly using a culinary brush. Put the cake in the refrigerator for 2-3 hours.