Table of Contents
Place one cake layer on a wax paper-lined baking sheet. Brush the top of the layer with 1/3 of the reserved strawberry juice. Cover with a layer of strawberries, and then with a layer of custard. Top with the next layer of the cake, and repeat: strawberry juice, strawberries, custard, cake layer. And again.
Slice cake into 4 thin layers. Put 1 layer on a cake platter. Paint generously with syrup and spread with a quarter of the ricotta filling. Repeat with remaining 3 layers, stacking as you go. Smooth top layer of ricotta cream. Cover and refrigerate for at least 2 hours, or up to 24 hours. Keep refrigerated until an hour before serving.
Then, ice the top and sides of the cake with whipped cream. Top with fresh strawberries. Chill the cake for at least 8 hours before serving, so that the cake has time to absorb the strawberry juices. Bring to cool room temperature before serving.
Wrap the two cakes in plastic wrap, and refrigerate at least three hours, or overnight. Slice the strawberries thinly (but not too thinly – you want the slices thick enough so that you can really taste and feel the berries even once they are smothered by custard, cake, and whipped cream!), and place in a bowl.
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