Strawberry and Cream Cake

Preparation Whisk the eggs and caster sugar for 6-8 minutes. Whisk in the vanilla essence. Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together. Fold in the melted butter. Pour the mixture into a 22cm greased and floured round tin. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool. Add NESTLÉ® Sweetened Condensed Milk to a medium saucepan, cook over low heat for 8-10 minutes stirring continuously until it becomes thick. Remove from heat and carefully stir in the lemon juice and NESTLÉ Cream. Leave aside to cool. Slice the cake into 2 layers. Fill the cake with the cream filling and strawberry slices. Cover the top with the strawberry jam and serve.