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1
Heat oven to 350F.
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2
Grease and flour 9-inch round cake pan; set aside.
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3
Beat 4 egg whites in bowl at high speed, scraping bowl often, until stiff peaks form.
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4
Set aside.
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5
Beat 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange zest and 1/2 teaspoon vanilla with whisk until thick and lemon-colored.
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6
Gradually add butter alternately with flour, mixing well after each addition.
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7
Gently stir in egg whites.
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8
Pour batter into prepared pan.
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9
Bake 25-30 minutes or until cake begins to pull away from sides of pan.
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10
Let stand 15 minutes; remove from pan.
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11
Cool completely.
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12
Prepare pudding mix according to package directions.
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13
Remove from heat.
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14
Stir in creme de menthe, 1 teaspoon orange zest and 1/2 teaspoon vanilla.
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15
Cover; refrigerate 1 1/2 hours or until thickened.
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16
Place 1 pint strawberries in 5-cup blender container.
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17
Cover; blend on high speed until pureed.
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18
Continue blending, gradually adding powdered sugar, 1-2 minutes or until dissolved.
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19
Refrigerate 1 hour.
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20
Tear cake into bite-sized pieces.
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21
Place half of cake pieces into glass serving bowl.
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22
Pour about half of strawberry puree over cake; top with half of pudding and half of halved strawberries.
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23
Repeat with remaining cake pieces, strawberry puree and custard.
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24
Garnish with remaining strawberries, sliced nectarine and mint leaves.
