1. Preheat oven at 200 degrees. 2. Separate egg white and egg yolk. 3. Beat 12 egg whites with salt and sugar until it becomes fluffy and thick and the sugar melts. Add vanilla extract and vinegar. At the end, add the corn starch and stir. Divide the mixture into 2 equal parts and spread each into 12 1/2 x 17 1/2 inch pan covered with parchment paper and graised (or divide into 4 parts and bake into 8x8 inch square pan). Bake 10 minutes at 200 degrees. Than reduce to 150 degrees and bake for an additional hour. You can bake 2 at a time. 4. If you bake 2 big sheets, cut each into half, so you can get 4 sheets. If you have baked 4 smaller sheets, leave them like that. The sheets are crispy and very fragile, but the cream will soften them just perfectly. 5. Beat 12 egg yolks with 12 tbsp sugar. 6. Combine vanilla pudding powder with 1/2 cup milk and yolks mixture. Bring to a boil the rest of the milk (over low heat) and add the pudding mixture. Cook stirring 2-3 minutes until it thickens. Let it cool. 8. Beat butter until fluffy. Add pudding one spoonful at a time and mix well until you get a homogeneous cream. 9. Unfreeze the strawberries and drain the juice they drop. Chop the strawberries. Add water to the juice just enough to get 2 1/2 cups liquid. Combine the strawberry pudding and 4 tbsp sugar with 1/2 cup liquid. Bring the rest to a boil and cook the pudding. You will get a very thick cream. Remove from heat and add the chopped strawberries. Let it cool a bit. It should be lukewarm. 10. Building the cake: place the 1st sheet and spread 1/4 of the vanilla cream and 1/3 of the strawberry cream. As strawberry cream is very thick and becomes even more thicker as it cools, you don't have to spread it evenly. What is more, the cake pieces will be more colorfuland unusual. Place 2nd sheet over the spread and press. Repeat the procedure twice again. Place the last, 4th sheet and spread the last 1/2 of the vanilla cream. 11. Beat the whipped cream and frost the cake or use fondant if you prefer it that way. You will need about 80 oz fondant to cover this cake. Decorate at your convenience. 12. Leave it in fridge for a day before serving. Bon appétit