First, make Genuwaz. It's good to make it a day before icing with whipped cream. Beat the eggs in a bowl, add sugar, and mix well with a whisk.

Dissolve sugar in a medium bath and increase the temperature of the egg water to 35 to 40 degrees.

When the egg water temperature rises, lather with the middle of the hand mixer. If you bubble it a little bit, you'll see the way the hand mixer blades pass and you'll start to see wrinkles. After that step, the foam becomes thick, so if you raise the bubble blade and draw a ribbon, it lasts for about 3 seconds. Until then, make bubbles. After that, clean up the foam with the first step of the hand mixer for 2 to 3 minutes. When it becomes a fine, voluminous foam

Sift the flour and mix it well so that there is no raw powder

Melt butter and milk in microwave oven and place in used hot water to keep warm. Pour some of the dough into the milk butter water maintained at a lukewarm temperature and mix it well, then put it in the dough and mix it well with a big motion

Panned the finished dough into a parchment pan,

Bake in an oven preheated to 170 degrees for about 40 minutes. If you touch the top and it's solid and clean when you poke the skewer, it's.
I used the basic round frame No. 2 (18cm in diameter), and if you want to use the basic one, peel the parchment paper a little higher, or use the high round frame No. 2

As soon as it comes out of the oven, shock it away from the pan and turn it over with parchment paper to cool. When it is still lukewarm before it cools completely, it will become moist if you put it in an airtight container or plastic bag.

Cut strawberries into appropriate thicknesses,

Mix the ingredients of the syrup well and let it cool.

Slice Genuwaz 1.5cm thick.

Keep the whipped cream in the freezer before use and use it when it gets slightly ice. Add whipped cream, yogurt, sugar and yogurt powder and whip until slightly dripping. I used about 300 grams for sand, and the rest for icing. Keep the icing in the refrigerator while sanding, and whip the whipped cream tighter.

After applying syrup to the Genuwaz and lightly icing it with a sand cream,

After putting the strawberries on top

Put on the sand cream again. After going through this process again,

Place the Genuwaz on top, apply syrup, and then apply the remaining cream for sand

Whip the icing cream in a soft state and then icing it neatly. After decorating with cream in a piping bag with a circular piping tip, finish decorating with strawberries. If you harden it for about 4 hours in the refrigerator, it's done