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1
In a medium saucepan, bring the milk, vanilla bean, vanilla seeds and salt just to a boil.
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2
Remove the pan from the heat.
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3
In a medium bowl, whisk the egg yolks with the sugar until pale, then whisk in the flour.
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4
Whisk 1 cup of the hot milk into the egg yolk mixture.
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5
Pour the mixture into the hot milk in the saucepan and whisk over low heat until the pastry cream is thickened, about 3 minutes.
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6
Whisk in the butter until melted.
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7
Strain the pastry cream into a large bowl.
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8
Press a piece of plastic wrap directly on the surface and refrigerate until chilled, about 2 hours.
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9
Preheat the oven to 350.
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10
Butter and flour a 9-inch round cake pan.
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11
In a medium bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until they hold firm peaks.
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12
Add 6 tablespoons of the sugar and continue beating until the whites are stiff and glossy, about 1 minute.
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13
In another medium bowl, beat the egg yolks with the remaining 6 tablespoons of sugar, the vanilla extract and the salt at medium-high speed until thick and light in color, about 1 minute.
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14
Fold half of the whites into the yolk mixture, then fold in 6 tablespoons of the flour.
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15
Repeat with the remaining whites and flour.
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16
Fold in the butter.
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17
Scrape the batter into the prepared cake pan and bake for about 20 minutes, or until the cake is golden and pulls away from the edge of the pan.
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18
Set the pan on a rack and let cool for 10 minutes.
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19
Invert the cake onto a rack and let cool completely.
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20
In a small saucepan, mix the 3 tablespoons of sugar with the water.
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21
Cook over moderate heat, stirring, until the sugar is dissolved.
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22
Remove the pan from the heat and add the kirsch.
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23
Using a serrated knife, slice the cake in half horizontally.
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24
Transfer the cake bottom to a round 9-inch straight-sided glass bowl and brush with half of the kirsch syrup.
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25
Arrange a row of strawberry slices around the dish, then top the cake with the remaining sliced strawberries in an even layer.
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26
Spread all but 1 tablespoon of the pastry cream over the strawberries.
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27
Brush the cut side of the cake top with the remaining kirsch syrup and set it cut side down on the pastry cream.
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28
Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 9-inch round 1/16 inch thick.
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29
Spread the remaining 1 tablespoon of pastry cream on the top of the fraisier and cover with the round of almond paste.
