Crunchy Cold Cake

Beat the whites until fluffy and set aside

Beat the yolks with water for three minutes, then add sugar and continue beating until smooth

Remove from mixer, combine flour, yeast, and reserved egg whites, mixing delicately

Transfer to a 28cm diameter greased and parchment-lined cake pan

Bake in medium oven for 25 minutes or until golden brown

Let cool before turning out of pan

Filling

Beat the heavy cream with sugar until stiff peaks form and set aside

Crunchy Topping

Heat sugar over low heat, stirring constantly until caramelized

Remove from heat, add almonds, mix well, and let cool

Transfer to a greased dish, let cool, then break into small pieces and process in food processor or blender. Reserve

Line the same cake pan with parchment paper again

Cut the cake into three parts

Place one part of cake in pan, spread a generous layer of whipped cream, and sprinkle with crunchy topping

Repeat the process with the remaining cake, reserving some whipped cream for the top

Cover the form with parchment paper and refrigerate for an hour

Turn out onto a plate, remove parchment paper, cover with reserved whipped cream, and garnish with strawberries

Serve well chilled.