Strawberry dessert with sponge cake and vanilla cream

First prepare the vanilla cream. To do this, whisk the egg yolks and half the sugar with a whisk. In a separate saucepan, mix the milk, cream, the other half of the sugar and vanilla. Put the pan on a very low heat and heat it slightly. Carefully, stirring constantly, pour the egg mixture into the milk. Make sure that the temperature is not high, otherwise you will get scrambled eggs. Stir until the mixture thickens. Remove from heat and let cool. Then put the cream in the refrigerator for half an hour.
Meanwhile, prepare a sponge cake. Preheat the oven to 150 degrees. Grease the baking dish with butter. With a mixer, beat the egg yolks, 1/4 cup sugar and vanilla, until thick foam. Pour the flour into the mixture, mix gently and put it aside for a while. In a separate bowl, whisk the egg whites and the remaining sugar for about 10 minutes, until the mixture is almost solid. Carefully, add the egg white mixture to the dough a few spoonfuls at a time, stirring constantly. Carefully pour the dough into a baking dish and put it in the oven for 15 minutes. Remove the mold from the oven and let it cool.
Meanwhile, cut the strawberries into slices, mix with sugar and put them in the refrigerator.
When the sponge cake cools down, it can be pulled out of the mold with a knife soaked in water. Cut the cake in half. Put the pieces in a deep bowl, pour the tea and leave to soak.
With a mixer, beat the cream to a thick consistency. Melt the chocolate.
Put one cake on a platter. Put half of the strawberries with sugar and half of the vanilla cream on top. Then the next cake and again a layer of strawberries and a layer of vanilla cream. Top the cake with whipped cream, pour chocolate and decorate with strawberry slices and mint leaves.