Strawberry Cake

For a 6 inch cake A. ALMOND CAKE Ingredients: - 1 cup (100g) almond powder - ⅓ cup (40g) flour - ½ cup (125g) softened butter - ⅔ cup (150g) sugar - 3 eggs Directions: 1) Preheat the oven to 356°F/180°C 2) Butter and prepare the pan 3) Sieve the almond powder with the flour 4) Cream the butter with the sugar 5) Add the egg one by one 6) Add the dry mixing 7) Bake at 356°F/180°C for 30 minutes or until golden brown 8) Let it cool down on a rack B. VANILLA MOUSSELINE CREAM a. PASTRY CREAM Ingredients: - 1 cup (250g) whole milk - 2 tablespoons vanilla extract - 3 (50g) egg yolk - ¼ cup (50g) sugar - ¼ cup (20g) cornstarch Directions: 1) Heat the milk with vanilla extract until boiled 2) Beat the egg yolks with the sugar until it becomes white and creamy 3) Add the cornstarch and mix gently 4) Pour the hot milk in this batter and mix it together 5) Pour it back in the pan on the fire and whisk until the cream is cooked 6) Let it cool down b. ITALIAN MERINGUE Ingredients: - 2 (60g) egg white - ½ cup (120g) sugar - 30cL (30g) water Directions: 1) Heat the water with the sugar until 250°F/121°C 2) Beat the egg whites until it’s foamy 3) Add the sugar syrup in it 4) Beat until you get the meringue c. BUTTER CREAM Ingredients: - ⅔ cup (150g) softened butter Directions: 1) Beat the butter until it’s creamy 2) Add the meringue 3) Add the pastry cream C. STRAWBERRIES Ingredients: - 30 strawberries - 3 tablespoons strawberry spread - honey Directions: 1) Cut the strawberries in half 2) Glaze the strawberries D. BUILDING ON 1) Cut the almond cake 2) Add the strawberry spread 3) Add the strawberries 4) Fill with cream 5) Even up the top 6) Chill in fridge 7) Decorate the cake