First prepare the sponge cake: whisk the eggs, at room temperature, with the sugar and vanilla for at least 10 minutes, they should triple in volume.
Then incorporate the flour, previously sifted, 3 times, mixing delicately with a spatula with movements from bottom to top.
Transfer the mixture into the buttered and floured mold and cook for approximately 35-40 minutes in a static oven preheated to 180°C.
Once cooked, invert it onto a wire rack and leave to cool completely.

In the meantime, move on to the cream: mix the egg yolks with the sugar and vanilla, then add the cornflour and then the heated milk.
Transfer the mixture into a saucepan and cook over a low heat, stirring constantly to avoid lumps forming, until the mixture is thick and smooth.
Move the cream into a low, wide container, cover with cling film and leave to cool completely.

Prepare the syrup by bringing the water with lemon and sugar to the boil, then leave to cool and finally filter.

While the various elements are cooling you can start preparing the decorations with the sugar paste, on the work surface dusted with icing sugar: follow the step by step photos to create the bows.

Proceed with the calla lily flowers.

Complete with the final details: the stems of the calla lilies, the ribbons of the bows, the tag.

When the cream has cooled, whip the cold cream and add it to the cream (leave aside only a few tablespoons of cream), mixing delicately with a bottom-up motion.

Clean the strawberries and cut them into rounds.

Take the sponge cake and cut it in half horizontally to create 2 discs.
Wet the base of the cake placed on the serving plate with the syrup, then fill with the cream and strawberries, then cover with the second disc and wet this too.

Cover the cake with a thin layer of whipped cream (the one left aside), then proceed to cover it with a thin layer of sugar paste.
Cut off the excess along the edges and use them to create a decorative ribbon that you will place at the base, making it adhere by brushing a little water on the surface.

At this point you can arrange the various sugar paste decorations on the surface.

The first communion cake is ready, all you have to do is serve it.

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