Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Line the bottom of <quantity>3</quantity> small baking pans with parchment paper disks

Add <quantity>3</quantity> egg whites to a stand mixer and whisk until stiff peaks

Add <quantity>135<unit>g</unit></quantity> of caster sugar while whisking the egg whites until fluffy and shiny

Reduce the mixer speed to medium-low and add <quantity>3</quantity> egg yolks, one at a time. Whisk for 3m to combine

Combine <quantity>100<unit>g</unit></quantity> of water, <quantity>50<unit>g</unit></quantity> of whole milk and <quantity>10<unit>g</unit></quantity> of butter in a container

Heat them until the butter is melted and the liquids are warm

Add the warm liquids in a thin stream to the mixer while whisking. Mix until well combined

Add <quantity>8<unit>g</unit></quantity> of baking powder to <quantity>150<unit>g</unit></quantity> of all-purpose flour and sift them on a parchment paper or a container

Add the sifted flour and baking powder to the mixer while whisking. Whisk until combined

Divide the batter evenly among the 3 pans

Bake the cake for 20-25m until golden brown

Combine <quantity>½<unit>cup</unit></quantity> of milk and <quantity>2<unit>tbsp</unit></quantity> of corn starch. Whisk well to dissolve any lumps

Add <quantity>1</quantity> egg yolk and whisk to combine

Add <quantity>1<unit>cup</unit></quantity> of condensed milk and <quantity>½<unit>cup</unit></quantity> of cream to a small saucepan

Whisk in the milk and corn starch mixture and <quantity>½<unit>tbsp</unit></quantity> of vanilla paste

Bring it to a boil over medium heat, stirring constantly until it thickens

Transfer to a container and cover with cling film, pressing it against the cream. Refrigerate it until it is cold. The vanilla cream is ready

Remove the cakes from the oven and let them cool down on the kitchen counter

Trim and halve <quantity>3<unit>cups</unit></quantity> of strawberries

Unmold the White Cake and place one layer on a plate larger than the cake. Arrange a portion of the strawberries, cut side down, to cover the cake

Place a portion of the Vanilla Cream on top, filling the spaces between the strawberries

Place another layer of the cake, and repeat the filling process, reserving a portion of the starwberries to garnish

Top with the last cake layer and slightly press it down

Cover the cake with a plastic bag or cling film and place in the refrigerator for 6h to chill and firm

Add <quantity>100<unit>g</unit></quantity> of egg yolks and <quantity>40<unit>g</unit></quantity> of glucose syrup to a pan

Add <quantity>170<unit>g</unit></quantity> of sugar and mix it

Cook over low heat, stirring constantly until the sugar is dissolved and it reaches <temperature>68<unit>°C</unit></temperature>

Transfer the mixture to a stand mixer bowl with the whisk attachment. Whisk for 2m until it doubles in size and reaches soft peaks

Add the zest of <quantity>1</quantity> lime and gently mix it. The marshmallow is ready

Cover the top and sides of the cake with the Marshmallow

Garnish the cake with the remaining strawberries. The strawberry cake is ready

Enjoy!