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

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of All‑purpose flour: whole wheat flour
• Instead of Almond powder: homemade almond flour
• Instead of Unsalted butter (for pastry cream): vegetable margarine
• Instead of Unsalted butter (for mousseline cream): semi‑salted butter
• Instead of Whole milk: semi‑skimmed milk
• Instead of Vanilla beans: vanilla extract
• Instead of Cornstarch (maïzena): potato starch
• Instead of Fresh strawberries: mixed berries
• Instead of Kirsch (or other fruit liqueur): almond liqueur, fruit juice

Equipment Needed

• Mixing bowl
• Stand mixer or electric whisk
• Silicone spatula
• Saucepan
• Whisk
• Fine sieve (chinois)
• Baking sheet
• Parchment paper or silicone mat
• Pastry rings (20 cm and 15 cm)
• Plastic film
• Refrigerator
• Oven

Critical Steps — Do Not Skip

• Whisk the eggs and sugar until the volume triples.
• Fold in the flour and almond powder gently so the batter does not deflate.
• Cook the pastry cream without allowing the eggs to curdle.
• Let the pastry cream cool completely before adding the butter.
• Assemble the cake, ensuring the strawberries and cream are evenly distributed.

Chef Tips from the Video

• Use softened butter (room temperature) for an ultra‑smooth mousseline cream.
• Add a pinch of salt to the sponge batter to enhance flavor.
• For an even softer texture, replace 20 g of flour with potato starch.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 3 days.

Freezer: The whole cake can be frozen, well wrapped, up to 1 month. Defrost in the refrigerator 12 h before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sponge can be baked 2 days ahead and kept in plastic film.
• The pastry cream keeps in the refrigerator for 2 days; turn it into mousseline just before assembly.
• The assembly can be done the day before; keep the cake chilled overnight.