For the cream layer:
2/3 cup all-purpose flour
1 tablespoon cornstarch
4 cups whole milk
8 large egg yolks
2 teaspoons vanilla extract
1 teaspoon red wine vinegar
For the cake:
4 large eggs, at room temperature
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon cream of tartar
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon strawberry syrup
For assembling and topping:
3/4 cup sweet red wine
6 tablespoons strawberry gelée
6 tablespoons toasted almonds, chopped
1/2 cup whipped cream
Whole strawberries for garnish
For the cream layer:
2/3 cup all-purpose flour
1 tablespoon cornstarch
4 cups whole milk
8 large egg yolks
2 teaspoons vanilla extract
1 teaspoon red wine vinegar
For the cake:
4 large eggs, at room temperature
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon cream of tartar
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon strawberry syrup
For assembling and topping:
3/4 cup sweet red wine
6 tablespoons strawberry gelée
6 tablespoons toasted almonds, chopped
1/2 cup whipped cream
Whole strawberries for garnish
Make the cream: In a medium saucepan, combine the flour and cornstarch
Gradually add the milk, whisking until smooth
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil
Remove from heat and let cool slightly
Bat the eggs in a separate bowl until they become frothy
Add a small amount of the warm cream mixture to the eggs, beating well
Repeat with the remaining cream mixture, beating until smooth
Make the cake: Preheat oven to 170°C (340°F)
Sift together the flour and baking powder
In a separate bowl, beat the egg yolks until they become frothy
Add the milk, vanilla extract, and strawberry syrup, beating until combined
Gradually add the dry ingredients to the wet ingredients, beating until smooth
Make the whipped cream: Beat the heavy cream in a separate bowl until it becomes stiff and forms soft peaks
Assemble the cake: Divide the cake batter evenly between two 20cm (8-inch) round cake pans
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean
Let cool completely
Cream filling layer: Spread 2 tablespoons of strawberry gelée over each of the cooled cake layers
Top with whipped cream, spreading evenly
Repeat the process two more times, finishing with a layer of whipped cream on top
Garnish with toasted almonds and serve chilled.
