Curly sponge cake with cream strawberries and chocolate

Let's wash the strawberries. We will set aside beautiful berries to decorate the cake, and put the nondescript 200-300g in a jar, add 2 tablespoons of granulated sugar and pour 500 ml of boiling water. Insist strawberry broth for 2-3 hours.
For a sponge cake, beat 6 eggs and a glass of sand into a thick foam, add vanilla and flour at the end. Pour the dough into a mold and bake in a preheated oven for 40-45 minutes at 180C. Divide the finished cake into 2 parts.
For cottage cheese cream, you need to carefully grind the cottage cheese with granulated sugar, add cream and vanilla. Let's put the curd cream aside for a while: we'll come back to it later.
Prepare custard.
Mix starch and 2 tablespoons of granulated sugar, drive in 4 yolks here one at a time (put the whites in the refrigerator), grind until smooth.
Bring a saucepan with milk and 4 tablespoons of granulated sugar to a boil, add vanilla. Cool it down.
Pour the milk in a thin stream into the yolk-sand-starch mixture, mix and boil until thickened, stirring constantly. (Do not boil!, if you want to get a cream, not an omelet) Cool the custard, add 4 tbsp.l. to the curd cream and mix (preferably with a blender). Combine the rest of the custard, stirring, with the beaten butter until smooth. We received an oil cream.
Dissolve 2 tablespoons of gelatin with 100 ml of water and pour into the curd cream.
Gradually we begin to assemble the cake: we will put one part of the cake into a mold (lay baking paper) a size larger than the one in which the biscuit was baked (do not chew if you have an uneven biscuit in places, the cream will level everything). Soak the cake with syrup, put some strawberries on it and pour the curd cream. Put the form with part of the cake in the refrigerator.
While the curd cream is hardening, take the proteins out of the refrigerator, add a pinch of salt, ¾ cup of granulated sugar and beat into a thick foam. Combine the protein mass with butter cream. Here I want to repent of my rashness: the protein mass was cold, and I did not put the butter cream in the refrigerator in puffs, and when mixing them due to the temperature difference, the cream slightly curled, well, it became slightly grainy. So, I want to draw your attention to this very important detail. So what, I was not at a loss, I did not waste the good, I quickly added ready-made gelatin, mixed and poured the second cake, on which I laid out the second part of the strawberries. I put the form in the refrigerator.
Well, and now the most interesting thing, I wanted to decorate the cake with strawberry filling so much (well, I don't have a split mold) that I thought and did this: strained strawberry broth, added wine and ready gelatin (from 3 tablespoons). I put this solution in the refrigerator . As soon as it began to thicken, she quickly began to smear the top layer of the cake with it. And it turned out not smoothly, but as if in curls. And then the idea came to me to call the strawberry cake “Curly Klu". Well, at the end I decorated it with melted chocolate. Well, not a recipe, but an ode to the cake turned out. But it's worth it. Believe me, it was delicious!