6 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup chopped almonds or other nuts
1/2 cup sherry
2 boxes of strawberries
2 cups heavy cream
1/4 cup confectioner's sugar
6 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup chopped almonds or other nuts
1/2 cup sherry
2 boxes of strawberries
2 cups heavy cream
1/4 cup confectioner's sugar
Beat the eggs, flour, and salt together until well combined
Sift the flour two times and add to the egg mixture in alternating with the nuts, ending with the flour
Divide the dough into two round shapes lined with parchment paper
Bake in a medium oven for 30-35 minutes
Flip the cake over onto a wire rack, remove the parchment paper, and let cool
Cut each cake in half lengthwise and pierce all the way through with a fork
Soak each layer with two tablespoons of sherry, wrap each layer in aluminum foil, and refrigerate for one night, wash the strawberries
Sprinkle the top of one box of strawberries (cleaned) with one cup of confectioner's sugar and mash them
Cover and let rest for an hour
Reserve some strawberries for decoration
Cut the remaining strawberries into a bowl and sprinkle with about 1/2 cup of confectioner's sugar
The amount of confectioner's sugar depends on the sweetness of the strawberries
Cover and let rest for one hour
Puree the mashed strawberries through a sieve or blender and place over two of the cake layers
Beat heavy cream with confectioner's sugar
Place one of the cake layers without strawberries on a plate, cover with half of the strawberries cut and drained
Top with a layer of strawberry puree
Cover with one cup of whipped cream
Repeat the process.
