CREAM CAKE WITH STRAWBERRY AND JELL-O

In a stand mixer, whip the very cold heavy cream with the 3 tablespoons of sugar until it reaches the consistency of whipped cream (when the whisk marks are visible and the cream doesn't fall when you lift the whisk).

Prepare two packets of gelatin following the package directions for one packet, using very hot water, and dissolve completely, ensuring there are no lumps.

Wash, hull, and thoroughly dry the strawberries. Slice some strawberries (into up to 3 pieces) and cut others in half.

Line the cake pan with two layers of plastic wrap, making sure it is stretched taut, and place the serving plate underneath to make unmolding easier.

Slice the sponge cake layer in half. Place the first half in the lined pan and lightly moisten with Guaraná soda (or syrup of your choice).

Spread a generous layer of the whipped heavy cream over the first cake layer.

Decorate the sides of the tart with the strawberry slices, placing the paler side facing out for emphasis.

Cover with the second half of the sponge cake layer, moisten again with Guaraná soda, and add another generous layer of heavy cream.

Decorate the center of the tart, starting from the middle, with the strawberries cut in half (or sliced), alternating the positioning of the fruit.

Pour the gelatin (which should be cool but not set, so it doesn't melt the cream) over the entire tart, covering the strawberries and the cream.

Refrigerate the tart until the gelatin is completely firm.

To unmold, if necessary, use two knives or spatulas to help pull the plastic wrap out from under the pan (this will be easier if you placed the serving plate underneath).