Ingredients

(For a small 3 or 4 layer cake)

 

For the genoise sponge:

 

8 eggs

A pinch of salt

1 cup sugar

1/2 cup almond flour

1 cup + 4 Tbsp flour

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For the filling:

 

1 Lb fresh strawberries

2 egg yolks

1/4 cup sugar

3 Tbsp cornstarch

1 cup of milk

1/2 tsp almond extract

1/2 cup butter

Half a jar of raspberry or strawberry jelly

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For the frosting:

 

16 fl oz heavy whipping cream

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Instructions

 

For the genoise sponge:

 

1 - Preheat oven to 350°F.

 

2 - Grease and flour a 8 x 4 inch round cake pan.

 

3 - Separate the egg yolks from the egg whites.

 

4 - Whip the egg whites with the salt until stiff. 

 

5 - In a bowl, beat the egg yolks with the sugar.

 

6 - Add the flour and the almond flour, stir to combine. (Batter will look like soft cookie dough).

 

7 - Fold in the stiff egg whites delicately crushing the dough against the sides of the bowl as you go. 

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8 - Pour batter in pan and bake for about 25 minutes.

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9 - Allow to cool before removing from pan.
 

 

For the cream:

 

1 - In a bowl, mix the egg yolks with the sugar.

 

2 - Add the cornstarch and stir. 

 

3 - In a saucepan, boil the milk over medium heat. 

 

4 - Once hot, pour milk in the previous mixture, stir and bring back to heat. Cook on medium heat whisking constantly until thick and creamy.

 

5 - Remove from heat. Pour almond extract and add butter cut in pieces. Whisk energetically until smooth and silky. Transfer to a bowl and place plastic wrap directly on the cream to prevent crusting. Allow to cool.

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Assembling the cake:

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6 - Wash and cut strawberries into small pieces. 

 

7 - Wash te cake pan you cooked the sponge in and place parchment paper on the bottom.

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8 - Slice genoise into 3 or 4 equal discs.

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9 - Place top part of sponge disc on bottom of the pan, cut side up. Spread jelly on sponge. 

 

10 - Spread almond cream on top of the jelly then add strawberries. Add another disc of sponge on top of strawberries.

 

11 - Repeat finishing by bottom part of sponge, cut side down.

12 - Cover cake with plastic wrap or a lid and reserve in the fridge overnight. 

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The next day: 

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13 - At serving time, turn the cake upside down on a serving plate, delicately remove cake from pan and discard parchment paper.

 

14 - Whip heavy whipping cream to stiff peaks.

 

15 - Frost cake and serve immediately.