1. Preheat the oven to 180°C (350°F). Grease an 11 -inch (28cm) fruit cake tin* (or a 10-inch/26cm springform tin) well and dust with some flour. Set aside.

2. Separate the eggs and whisk the egg whites in a large bowl with the cold water until stiff peaks form. Slowly add the sugar and whisk until the mixture looks thick and glossy. Add the egg yolks and vanilla extract and mix in briefly. Sift the flour onto the egg white mixture and fold in gently. Pour the batter into the prepared tin and smooth out the top. Bake the cake base for about 20 minutes. The cake base should have risen nicely with a nice golden color. Take out of the oven and remove carefully from the tin. Let cool down on a wire rack.

3. While the cake base is in the oven, you can prepare the custard. Mix a small portion of the milk with the cornstarch, sugar, and vanilla extract until smooth. If you want the custard to be a little more yellow, you can add a bit of turmeric to the mix (optional). Add the remaining milk to a small saucepan and heat up. As soon as the milk starts to boil, stir in the cornstarch mixture. Let the custard bubble for a moment until nicely thickened. Remove from the heat and let cool down a bit.

4. Wash and dry the strawberries. Remove the green leaves. Transfer the cake base to a serving plate and spread the custard evenly on top. Place the strawberries close to each other on top of the custard.

5. Add the fruit tart glaze powder, sugar, and water to a small bowl, mix well and heat up. Let the glaze cook for a moment until nicely thickened. Coat the strawberries with the glaze, then place the whole cake in the fridge for about 30 minutes, so the glaze can set and cool down. Decorate the cake with some chopped pistachios (optional) and serve.