Ingredients
- 6 egg yolks
- 4 eggs
- 2 kirsch
- 900 gr strawberries
- 525 ml whipping cream
- 425 gr sugar
- 180 ml lemon juice
- 120 gr almonds (toasted sliced)
- 120 ml water
- 110 gr butter
- 65 gr cake flour
- 24 gr cornstarch
- 1 gr salt
for finishing FOR THE GENOISE: Preheat oven to 180ºC F. Break the eggs into the bowl of an electric mixer and whisk in salt, then sugar. Place the bowl over a pan of simmering water and whisk until just lukewarm. Whip by machine until cold and increased in volume, about 4-to-5 minutes. Mix cake flour and cornstarch. Sift over egg foam in 3 or 4 additions, folding it in with a rubber spatula. Pour the batter into a buttered, paper-lined 25 cm round pan and level it off. Bake the Genoise layer about 30 minutes until it is well risen, golden and beginning to shrink away from sides. Unmold immediately and cool on a rack. Bake and cool the Genoise layer.
