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Almond Sponge Strawberry Cake
A summer strawberry cake revisited with a light almond‑scented sponge, a homemade pastry cream turned into mousseline cream, and fresh strawberries. Easy to make, suitable for expectant mothers and lovers of fruity desserts.
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Critical Success Points
- • 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.
Safety Warnings
- • Be careful of splashes from boiling milk.
- • Use gloves or a cloth to handle hot dishes.
- • Handle the knife carefully when cutting the sponge.
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