Strawberry mousse
150 g (5.29 oz) egg whites
300 g (10.58 oz) sugar
300 g (10.58 oz) heavy cream
300 g (10.58 oz) strawberries

Pancakes
2 eggs (100 g (3.53 oz))
100 g (3.53 oz) wheat flour
200-250 ml (8.45 fl oz) milk
20 g (0.71 oz) unsalted butter

instructions

Strawberry mousse
Cook the strawberries in a small pan for a few minutes, until they are soft.
Put the strawberries in a food processor or blender and process untill smooth. Refrigerate.
Boil some water in a small pan. Put a heat proof bowl over the pan to create a water bath.
Add the egg whites and sugar to the bowl and stir. Cook over the water bath, while stirring, until the mixture reaches 72° C (161.6 degrees Fahrenheit). Take the bowl off the heat and whip the meringue to stiff peaks.
Let the meringue sit in the refrigerator until it is cold.
Whip the cream to stiff peaks.
When the meringue and strawberries are cold, carefully fold the cream into the meringue.
Fold in the strawberries.

Pancakes
Whisk the eggs with 100 ml (3.38 fl oz) milk and all of the flour until the batter is smooth.
Add the rest of the milk and whisk.
Preheat a medium sized frying pan.
Add some butter and fry the pancakes. Add a small amount of butter to the pan between each pancake.
Let the pancakes sit in the refrigerator for 20 minutes before assembling the cake.

Assembly
Put one pancake on a cake stand and smear some strawberry mousse on it.
Add another layer of pancake and then repeat with more strawberry mousse.
Stack all the pancakes with strawberry mousse in between each layer.
Pipe the mousse in rosettes on the top layer.
Rinse the strawberries and arrange them on the cake and on the plate. Cut some of the
strawberries in half.
Arrange the lemon balm leaves on the cake and on the plate.