Ingredients

Cake

Separate 5 eggs and start with the yolks.
In a mixing bowl whisk the yolks. Once they are light yellow in color, mix sugar and mix it well.
Grind the cardamom seeds and mix it with the eggs and sugar.
Then add milk and make sure to give it a good mix.
Seive flour, salt and baking powder and add it to the rest of the wet mixture.
In a separate container, whisk the egg whites till you have stiff peaks.
Mix in 1/4 of the whipped egg whites to the cake batter. And then fold in the rest of the egg whites. Make sure to preserve the bubbles as much as possible.
Bake it in a 13" x 9" tray for 20 min.

Store bought mawa is usually very dry and solid. First, we will make a slurry by mixing it with milk in a food processor.
Whisk the heavy cream until it forms stiff peaks. One it is ready, mix in 1/4 of it with the mawa slurry. This is done to make it easy for the rest of the whipped cream to be mixed.
Now, we need to fold in the rest of the whipped cream mixture with the mawa mixture. Be careful not to overmix it. Try not to loose too many bubbles during the process.

You can arrange the layers in any way you want. We used 3 layers, but having 2 layers makes it easier.
Slice the cake horizontally to have two slices.
Spread the strawberry preserve on the bottom cake slice. You can heat the preserve in the microwave for 10-15 seconds to soften it. It will make it easier to spread it over the cake.
Spread the whipped mawa over the strawberry preserve layer. You can pipe it to get an even layer.
Now lay the other slice of cake over it and the cake is ready to be enjoyed!