Strawberry Cake "Les Misérables" by Rudolph van Veen

An almond sponge cake layered with strawberry buttercream and fresh strawberries, dusted with powdered sugar.

⏱️ Prep: 120 min

Ingredients

7		Egg whites (for the sponge)
240 g		Sugar (for the sponge)
200 g		Almond flour
40 g		Flour
250 ml		Strawberry purée (for the strawberry cream)
75 g		Sugar (for the cream)
2		Egg yolks
1 tbsp	15 ml	Flour (for the cream)
250 g		Butter
60 g		Powdered sugar
250 g		Strawberries (additional)
—		Powdered sugar for dusting

For 8 people, preparation time 120 minutes.

Beat the egg whites with 40 g of sugar to a stiff foam. In a bowl mix the ground almonds with the remaining sugar and the flour. Add the dry ingredients to the beaten egg whites in two parts, folding carefully with a spatula.
Spread the sponge mixture in a flat tray lined with baking paper in an even layer, 2 cm thick. Bake the sponge in a preheated oven at 190 degrees for 15 minutes.
Make a pastry cream, but instead of milk use strawberry purée (blend fresh strawberries).
Beat the butter with the powdered sugar to a fluffy mixture using a mixer. Stir the cold strawberry pastry cream and add it to the butter mixture, without stopping beating. Beat until homogeneous.
Peel the sponge off the baking paper and cut it into two halves crosswise. Spread 3/4 of the strawberry cream over one piece of sponge. Cover with the other piece of sponge and spread the remaining cream. Cut the strawberries into thin slices and arrange them over the cream, tightly next to each other. Dust very lightly with powdered sugar.