Strawberry-Almond Custard Cake

Preheat the oven to 350 ° F (180 ° C). Coat a 13×9 -inch pan with parchment paper, letting the excess extends on the sides of the pan; Brush lightly only the bottom of the parchment paper with oven spray with flour.

In the resistant bowl of a support mixer, beat eggs and sugar together. Put the bowl on a saucepan of boiling water. Cook, beat constantly, until an instant reading thermometer records 110 ° F (43 ° C).

Carefully return the bowl to stand; Add extracts. Using the attack of the whisk, beat at high speed until tripled in volume and consistency of the ribbon, from 3 to 4 minutes.

In an average bowl, sift the flour, baking powder and salt. Using a large whisk of balloons, gently bend the mixture of flour in the mixture of eggs in two additions until combined.

In a small bowl, beat acidic cream and oil together. Transfer 1 cup (112 grams) batter to a small bowl and whip in the mixture of sour cream until it is combined. Fold the mixture of sour cream in the batter in two additions until combined. Distribute the batter in the pan prepared with an offset spatula, using the least possible number of shots.

Cook until the tops go back when you touch gently and a wooden choice inserted in the center is clean, about 30 minutes. Leave to cool completely in a pan on a wire rack.

Run a knife around the edges of the pan to loosen the cake. Using excess parchment such as handles, remove the cake from the pan and transfer to a large cutting board. Using a long serrated knife, cut the cake in half horizontally. Using a cake lifter or cake, gently separated layers.

Using a cake lifter or cake, return the lower half of the cake, cut upwards, to cook the pan. Using a pastry brush, brush generously the simple almond syrup on the cake. Distribute the pastry custard on the cake. Top with strawberries, pressing gently in the cream.

Place the upper half of the cake, cut the side down, on strawberries. Brush generously with simple almond syrup. Cover with a plastic wrap and keep in the refrigerator for at least 4 hours or up to overnight stay.

Just before serving, to widen the cream whipped on the roast strawberry mascarpone on the cake. Garnish with candied almonds, if you wish. Cover and keep in the refrigerator for a maximum of 3 days.

In a small saucepan, it carries ½ cup (120 grams) of water and boiling sugar over medium-high heat, stirring occasionally until the sugar dissolves. Remove from the heat; Mix the almond extract. Leave to cool completely before using.

In a large saucepan, heat the milk and ½ cup (100 grams) sugar over medium heat, frequently beat, up to steam cooking. (Don’t boil.)

In a large bowl, beat egg yolks together, corn starch, salt and sugar ½ cup (100 grams) until smooth. Gradually add the hot milk mixture, constantly slamming. Pour the mixture into the saucepan; Cook over medium heat, beat constantly, until it thickens and sparkling, from 4 to 5 minutes.

Filter the mixture through a fine mesh sieve in a large bowl, discarding solid. Beat the butter in two additions until they melt and smooth; Beat in vanilla paste. Cover with a plastic wrapping, press the casing directly on the surface of the custard to prevent the formation of a skin. Refrigerate until often and cold, at least 4 hours or overnight.

Preheat the oven to 375 ° F (190 ° C).

In a 13×9 inches pan, mix strawberries, granulated sugar and salt until they are well combined.

Cook until the berries are soft and fragrant and have released a large liquid, about 30 minutes, mixing every 10 minutes. Using a perforated spoon, remove the berries from the pan and finely cut. Liquid Berry reserve.

In the bowl of a mixer stand equipped with a whisk attack, beat the chopped roasted strawberries, liquid of reserved berries, mascarpone, pastry sugar and vanilla at medium speed until well combined, from 1 to 2 minutes. With the mixer at medium speed, add the cold cream in a slow and constant flow, beating until it is well combined. Scrape the bottom and sides of the bowl and whisk. Bang at high speed until they form rigid peaks, from 1 to 2 minutes. Use immediately.