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1
Combine the almond flour and cake flour and sift.
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2
Preheat the oven to 170C.
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3
Beat the eggs in a double boiler until they have warmed a bit (about 40C) and thickened.
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4
Once it has thickened, remove from the double boiler.
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5
Keep beating until it returns to room temperature.
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6
Don't worry too much about the exact temperature.
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7
Use the hot water from Step 2 to melt the butter.
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8
Remove from the water once it melts so that it doesn't get too hot.
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9
Add all the sifted flour at once to Step 3 and fold with a spatula, scraping the bottom of the bowl.
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10
When the powder has mostly been combined, it's ready.
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11
Add the butter from Step 4 and mix until no lumps remain.
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12
Don't mix too much or you'll remove too much air from the batter.
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13
Line a cake mold with kitchen parchment paper and pour the batter into it.
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14
Tap the sides to break up the large air bubbles.
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15
If you can, use a 20 cm cake mold.
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16
When you bake it, it will shrink a bit, so if you start with an 18 cm mold, it will be too small..
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17
Bake at 170C for 30 minutes.
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18
If you bake it in an 18 cm cake mold, bake for 5 additional minutes.
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19
Remove from the cake mold, wrap with plastic wrap, and let cool.
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20
Depending on how much it expands, it should be good for about 3 slices.
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21
Combine the water and granulated sugar in a pot and turn on the heat.
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22
Once the sugar has dissolved, add the Kirsch and let cool.
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23
First, make the custard.
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24
Combine the egg yolks, granulated sugar, cake flour, and milk (about 2 tablespoons) in a bowl.
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25
Warm the remaining milk in a pot , then add to Step 13.
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26
If using vanilla beans, remove from the pods and warm together with the milk.
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27
If you can, strain the milk back into the pot, then heat over medium while continuously stirring.
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28
Adjust the heat to keep it from burning!
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29
!
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30
It's ready when it has all thickened.
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31
You now have stiff custard.
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32
Add some vanilla oil and Kirsch if you like and let cool.
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33
If you can, strain to make it smoother.
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34
It's not necessary to chill the custard in the refrigerator.
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35
You'll be mixing it together with the buttercream later, so it's best to leave it at room temperature.
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36
Next, make the buttercream.
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37
Bring the butter to room temperature and knead until creamy.
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38
Beat the egg whites in a bowl.
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39
Heat the mizuame in the microwave until it begins to bubble, then add it to the egg whites.
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40
Keep beating as you add it!
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41
Keep beating until you make a sturdy Italian meringue.
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42
Add Step 20 to Step 18 a little at a time, mixing in each addition with an electric mixer.
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43
It might seem like it will separate along the way, but keep beating until it's smooth.
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44
Stir the cooled custard until smooth, then mix into Step 22.
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45
Transfer to a pastry bag.
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46
Place 2 slices (or 1) of the sponge cake into an 18 cm circular cake mold.
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47
Brush the sponge cake with the syrup.
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48
Top with a thin layer of Step 23's cream.
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49
Cut some strawberries in half vertically and arrange around the outside of the cake.
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50
Fill in the center with whole strawberries.
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51
If you leave the very center open, it will be easier to cut.
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52
Use the remaining cream to fill in the gaps between the strawberries.
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53
It's easy to leave gaps, so be careful!
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54
!
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55
You can also probably fill the cake halfway up with the cream before arranging the whole strawberries in Step 25.
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56
Add more cream to cover the strawberries, then smooth the surface.
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57
This time, I had a shorter cake mold, so the tips kind of poked through.
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58
If layering another layer of sponge cake on top, reserve a little bit of the cream to use on top of the final layer.
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59
This time, I used a shortcake mold, so I only used one layer.
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60
If you layer another layer as stated in Step 30, then spread the syrup on top of the spongecake, then spread cream on top.
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61
Chill well in the refrigerator, then remove from the cake mold.
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62
You can warm the sides of the cake mold with a warmed wrung-out towel to make it easier to take out.
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63
Use a palette knife to lightly smooth the sides if needed.
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64
This time, I mixed together strained strawberry jam and nappage.
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65
You can also simply use strained jam if you like
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66
If the color is too faint, you can add some food coloring dissolved in water.
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67
If you're worried about it staying on the cake, wrap it tightly with plastic wrap before chilling.
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68
Chill it well, then garnish as you like to finish!
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69
!
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70
You can decorate it like this after cutting if you like
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71
When cutting, warm the knife a bit to get a clean cut.
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72
By warming the knife with hot water between each cut, you'll also get rid of any bits of cream or strawberry that cling to the knife.
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73
No matter how you cut it, it is full of strawberries.
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74
If you have some leftover cream, try spreading it on the unused sponge cake.
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75
It's really yummy.
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76
To use up leftover sponge cake and egg whites, try my snowy white cheese cake at: https://cookpad.com/en/recipes/172222-snowy-white-cheesecake-made-with-yogurt .
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77
You can also use any leftover strawberries and jam in this, so there's no waste!
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78
Here's a roll cake version!
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79
If you don't want leftover sponge cake, give this roll cake a try!
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80
Roll up the strawberries and cream in your favorite roll cake, spread more cream on top, and chill.
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81
Once chilled well, spread nappage or jam on top and it's ready.
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82
Using a 30 x 30 cm roll cake, you won't have any leftover cream, either.
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83
If you don't eat it all the same day and store it in the refrigerator, it will become dry and crumbly.
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84
This would cause the meringue to become watery, but if you don't feel like you can eat all of it the same day, mix the butter with the custard as-is right after kneading it.
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85
You can skip Steps 20~22 if you like.
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86
In that case, adjust the sugar in the custard to 100 g.
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87
Also, if you bring it to room temperature just before eating, the butter in the cream will become soft and delicious to eat.
