Almond Sponge Strawberry Cake

Ingredients

• 4 Eggs (whole eggs, preferably at room temperature)
• 120 g Granulated sugar (fine white sugar)
• 100 g All‑purpose flour (sift before use)
• 50 g Almond powder (fine, unroasted)
• 100 g Unsalted butter (for pastry cream) (cut into small cubes, cold)
• 100 g Unsalted butter (for mousseline cream) (at room temperature, softened)
• 500 ml Whole milk (whole for richer flavor)
• 2 Vanilla beans (split and scrape seeds)
• 4 Egg yolks (at room temperature)
• 30 g Cornstarch (maïzena) (sifted)
• 30 g Flour (for pastry cream) (sifted)
• 500 g Fresh strawberries (washed, hulled, 400 g for filling + 100 g for decoration)
• 2 c. à soupe Kirsch (or other fruit liqueur) (optional, add to mousseline cream)
• 1 pincée Salt

Instructions

1. Prepare the sponge

   Break the 4 eggs into the robot bowl, add the sugar and whisk at maximum speed for 10 minutes until the mixture triples in volume and becomes very pale.

   Time: PT10M

2. Incorporate the dry ingredients

   Sift the flour and almond powder together, then fold them gently into the mixture with a spatula, using a folding motion to keep the air bubbles intact.

   Time: PT5M

3. Bake the sponge

   Spread the batter onto a baking sheet lined with parchment paper, spread evenly, then bake in a pre‑heated fan oven at 180 °C for 12 minutes.

   Time: PT12M

   Temperature: 180°C

4. Cool the sponge

   Remove the sponge from the oven, let it cool completely on a rack, about 30 minutes.

   Time: PT30M

5. Prepare the pastry cream

   Split the 2 vanilla beans, scrape the seeds and place them in the milk with the pods. Heat over medium heat until boiling, then remove from heat.

   Time: PT5M

6. Whisk the yolks

   In a bowl, whisk the 4 egg yolks with the sugar until the mixture lightens. Add the sifted flour and cornstarch, mix quickly.

   Time: PT5M

7. Cook the pastry cream

   Pour the hot milk (without the pods) over the egg mixture in a thin stream while whisking. Return everything to the saucepan, cook over medium heat while whisking constantly until thickened (about 7 minutes).

   Time: PT7M

8. Incorporate the butter

   Remove the saucepan from the heat, add the 100 g cold butter cubes, mix until fully incorporated. Let it warm slightly for a few minutes.

   Time: PT5M

9. Cool the pastry cream

   Spread the pastry cream onto a sheet lined with plastic film, smooth with a spatula, then refrigerate for 20 minutes until completely cooled.

   Time: PT20M

10. Turn into mousseline cream

    Whisk the cold pastry cream, gradually add the softened butter (100 g) until a smooth, glossy texture is achieved. Incorporate the kirsch (2 c. à soupe) if desired.

    Time: PT5M

11. Cut the sponge

    Using two pastry rings (20 cm and 15 cm), cut the sponge into two discs. Remove the parchment paper and place the discs on a tray.

    Time: PT5M

12. Assemble the strawberry cake

    On the large disc, spread a generous layer of mousseline cream, arrange 400 g of strawberries halved. Place the small disc in the centre, cover with another layer of cream, add the remaining strawberries and finish with a few whole strawberries on top.

    Time: PT10M

13. Chill

    Cover the cake with plastic film and refrigerate for at least 4 hours, ideally overnight, before serving.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g