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1
Cream together the butter and sugar.
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2
Beat in the hazelnuts and then half of the hazelnut liqueur.
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3
Whip the cream.
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4
Add the remaining half of the hazelnut liqueur to the cream and whip to shaving cream consistency.
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5
Fold into the butter/nut mixture.
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6
Line the bottom and sides of a 2-quart, cylindrical mold (like a souffle dish) with parchment.
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7
Paint (imbibe) the sponge cake layers with the orange liqueur and water.
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8
Place a layer of sponge cake on the bottom.
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9
Top the sponge layer with a layer of 1/2 of the cream.
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10
Plant a ring of strawberries, point down, around the outer edge.
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11
Top with another sponge cake layer and repeat with cream and berries.
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12
Top with a final layer of sponge cake.
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13
Refrigerate for at least 2 hours.
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14
Remove from mold and dust sides with coarse hazelnuts.
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15
For the optional flavored whipped cream garnish, whisk heavy cream in a bowl until it begins to thicken.
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16
Add the confectioners' sugar, orange liqueur, and vanilla and whisk to soft peaks.
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17
Place the cream in a piping bag fitted with a star tip.
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18
Pipe rosettes on top of the cake and top each rosette with a small strawberry.
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19
Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat 3 (7-inch) cake pans with non-stick vegetable spray.
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20
Line the bottoms with a circle of baking parchment.
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21
In a large bowl, sift the flour, baking powder, and salt together.
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22
Repeat 3 times.
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23
In a small saucepan, bring the milk and butter to a boil.
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24
Remove from the heat and add the vanilla and lemon extracts.
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25
In a mixing bowl beat the eggs and sugar until pale yellow, fluffy and doubled in volume.
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26
While still beating, drizzle in the hot milk mixture.
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27
Fold in the flour mixture.
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28
Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed and a cake tester comes out clean.
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29
Set the pans on a rack to cool.
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30
Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.
