Strawberry-Almond Custard Cake - Recipe from Scratch

      Adorned with fresh berries and topped with a creamy berry-infused frosting, the tender, airy layers of this cake are filled with silky custard and brushed with almond syrup, ensuring each bite remains moist and fluffy.

      **Yields 1 (13x9-inch) cake**

      - 6 large eggs (300 grams), at room temperature

      - 1 cup plus 2 tablespoons (224 grams) granulated sugar

      - 1 teaspoon (4 grams) almond extract

      - 1 teaspoon (4 grams) vanilla extract

      - 1½ cups (188 grams) all-purpose flour

      - 1½ teaspoons (7.5 grams) baking powder

      - ¾ teaspoon (2.25 grams) kosher salt

      - ½ cup plus 1 tablespoon sour cream (135 grams), at room temperature

      - 6 tablespoons (84 grams) vegetable oil

      - Almond Simple Syrup (recipe follows)

      - Pastry Cream (recipe follows)

      - 1 pound (454 grams) fresh strawberries, chopped

      - Roasted Strawberry Mascarpone Whipped Cream (recipe follows)

      - Garnish: candied sliced almonds (see Note)

      Start by preheating the oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, allowing some to hang over the edges; lightly spray only the bottom of the parchment with flour baking spray. In a heatproof bowl of a stand mixer, manually whisk together the eggs and sugar. Set the bowl over a saucepan of simmering water. Whisk continuously until an instant-read thermometer reads 110°F (43°C). Carefully place the bowl back on the stand mixer and add the extracts. Using the whisk attachment, beat on high speed until thickened, tripled in volume, and reaches a ribbon-like consistency, about 3 to 4 minutes.

      In a medium bowl, sift the flour, baking powder, and salt together. Using a large balloon whisk, gently incorporate the flour mixture into the egg mixture in two additions, mixing just until combined. In a small bowl, mix together the sour cream and oil. Transfer 1 cup (112 grams) of the batter to this small bowl and mix in the sour cream mixture until well blended. Fold this mixture back into the batter in two additions until just combined. Spread the batter into the prepared pan with an offset spatula, minimizing the number of strokes.

      Bake the cake until the top bounces back when lightly touched and a wooden pick inserted in the center comes out clean, about 30 minutes. Allow it to cool completely in the pan on a wire rack. Once cooled, run a knife around the edges of the pan to loosen the cake. Using the overhanging parchment as handles, lift the cake out of the pan and transfer it to a large cutting board. With a long serrated knife, slice the cake in half horizontally. Use a cake lifter or cake board to carefully separate the layers.

      Return the bottom half of the cake, cut side up, to the baking pan. Generously brush it with Almond Simple Syrup. Spread Pastry Cream evenly over the cake, then top with strawberries, gently pressing them into the cream. Place the top half of the cake, cut side down, on the strawberries and generously brush it with Almond Simple Syrup. Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to overnight.

      Before serving, spread Roasted Strawberry Mascarpone Whipped Cream over the cake and optionally top with candied almonds. Cover and refrigerate for up to 3 days.

      **Note:** We decorated this cake with the same crunchy candied almonds used in our Burnt Almond Torte from the May/June 2024 issue. The recipe can be found here.

      **Almond Simple Syrup**

      **Yields about ⅔ cup**

      - ½ cup (120 grams) water

      - ¼ cup (50 grams) granulated sugar

      - 2 teaspoons (8 grams) almond extract

      In a small saucepan, combine the water and sugar, then bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove from heat and stir in the almond extract. Allow to cool completely before using.

      **Pastry Cream**

      **Yields about 3⅓ cups**

      - 3 cups (720 grams) whole milk

      - 1 cup (200 grams) granulated sugar, divided

      - 8 large egg yolks (149 grams)

      - 7 tablespoons (56 grams) cornstarch

      - 1 teaspoon (3 grams) kosher salt

      - 2 tablespoons (28 grams) unsalted butter, softened

      - 2 teaspoons (12 grams) vanilla bean paste

      In a large saucepan, heat the milk and ½ cup (100 grams) of sugar over medium heat, whisking frequently until steaming (do not allow it to boil). In a large bowl