Carolina Cake with Almond Praline

1 Preheat the oven to 400°F (200°C)

In a saucepan, combine butter, salt, milk, and bring to a boil

Remove from heat, add flour, mixing quickly

Return to low heat, mix constantly until it forms a ball that falls slowly off the spoon

Remove from heat and add eggs one at a time, mixing well after each addition, until you get a smooth and shiny dough that falls slowly off the spoon

2 Spread 1/3 of the dough on an ungreased 9-inch round cake pan

Distribute the remaining dough in small scoops on an ungreased baking sheet

Bake both for 20 minutes or until golden brown

Poke with a fork to release steam, then return to oven for an additional 5 minutes to dry

Praline

Coarsely chop almonds

Spread them evenly on a smooth surface greased with butter

In a saucepan, mix confectioner's sugar and water, heat over low until caramelized and forms a thread

Pour over the almonds and let cool

Break into pieces and reserve

Filling

1 In a saucepan, combine cornstarch dissolved in milk, bring to a boil, and stir constantly until thickened

Remove from heat, add grated chocolate, and mix until melted and fully incorporated with the cream

Mix in Nutella and let cool

Open the cake, fill it, and close

2 In an electric mixer, beat whipped cream with confectioner's sugar until stiff peaks form

Spread over the cake base and secure the filled cakes

Distribute praline, decorate with toasted almond slices, strawberries, and dust with confectioner's sugar.