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For the panna cotta: in a bowl, put the gelatin together with 2 tablespoons of water and let it hydrate for 10 minutes. Put the liquid cream, milk and sugar in a saucepan and heat the mixture, being careful not to bring it to the boiling point. Add the hydrated gelatin, mix well to dissolve the gelatin, pour in the rose water and let it cool down at room temperature, then refrigerate for 10 minutes. Careful! check the panna cotta very often while it is in the fridge! You need a still liquid composition, not hard and firm! When the panna cotta has cooled down and has a thick consistency like cream, take it out of the fridge and you can fit it into the cake. You can find the way to assemble the cake below.
If it still happens to you and the panna cotta hardens in the pan while it is in the refrigerator, put it back on the heat for a few seconds until it reaches a liquid state again. Chop the strawberries into cubes and leave them aside.
For the fluffy top: Preheat the oven to 180 degrees Celsius, mix the egg together with the sugar until it turns white and doubles in volume. Add the oil, continue to mix, then add the milk and mix again. Finally, in a small bowl, mix the flour together with the baking powder and with the help of a spatula, incorporate it into the egg mixture. In a 20 cm diameter form, place baking paper, grease the paper with oil and pour the composition. Put the top in the hot oven for 10-15 minutes until the top is baked, insert a toothpick in the middle of the top. If the toothpick comes out dry, then the top is baked.
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