Strawberry-Almond Custard Cake

Preheat oven to 350°F (180°C). Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan; lightly brush only bottom of parchment paper with baking spray with flour.

In the heatproof bowl of a stand mixer, whisk together eggs and sugar by hand. Place bowl over a saucepan of simmering water. Cook, whisking constantly, until an instant-read thermometer registers 110°F (43°C).

Carefully return bowl to stand mixer; add extracts. Using the whisk attachment, beat at high speed until thick, tripled in volume, and ribbon-consistency, 3 to 4 minutes.

In a medium bowl, sift together flour, baking powder, and salt. Using a large balloon whisk, gently fold flour mixture into egg mixture in two additions just until combined.

In a small bowl, whisk together sour cream and oil. Transfer 1 cup (112 grams) batter to a small bowl, and whisk in sour cream mixture until combined. Fold sour cream mixture into batter in two additions just until combined. Spread batter into prepared pan with an offset spatula, using as few strokes as possible.

Bake until top springs back when gently touched and a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.

Run a knife around edges of pan to loosen cake. Using excess parchment as handles, remove cake from pan, and transfer to a large cutting board. Using a long serrated knife, cut cake in half horizontally. Using a cake lifter or cake board, gently separate layers.

Using a cake lifter or cake board, return bottom half of cake, cut side up, to baking pan. Using a pastry brush, generously brush Almond Simple Syrup onto cake. Spread Pastry Cream onto cake. Top with strawberries, gently pressing into cream.

Place top half of cake, cut side down, on strawberries. Generously brush with Almond Simple Syrup. Cover with plastic wrap, and refrigerate for at least 4 hours or up to overnight.

Just before serving, spread Roasted Strawberry Mascarpone Whipped Cream onto cake. Garnish with candied almonds, if desired. Cover and refrigerate for up to 3 days.

In a small saucepan, bring ½ cup (120 grams) water and sugar to a boil over medium-high heat, stirring occasionally until sugar dissolves. Remove from heat; stir in almond extract. Let cool completely before using.

In a large saucepan, heat milk and ½ cup (100 grams) sugar over medium heat, whisking frequently, until steaming. (Do not boil.)

In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ½ cup (100 grams) sugar until smooth. Gradually add warm milk mixture, whisking constantly. Pour mixture into saucepan; cook over medium heat, whisking constantly, until thickened and bubbly, 4 to 5 minutes.

Strain mixture through a fine-mesh sieve into a large bowl, discarding solids. Whisk in butter in two additions until melted and smooth; whisk in vanilla bean paste. Cover with plastic wrap, pressing wrap directly on surface of pastry cream to prevent a skin from forming. Refrigerate until thick and cold, at least 4 hours, or overnight.

Preheat oven to 375°F (190°C).

In a 13×9-inch baking dish, stir together strawberries, granulated sugar, and salt until well combined.

Bake until berries are soft and fragrant and have released ample liquid, about30 minutes, stirring every 10 minutes. Using a slotted spoon, remove berries from pan, and finely chop. Reserve berry liquid.

In the bowl of a stand mixer fitted with the whisk attachment, beat chopped roasted strawberries, reserved berry liquid, mascarpone, confectioners’ sugar, and vanilla at medium speed until well combined, 1 to 2 minutes. With mixer on medium speed, add cold cream in a slow, steady stream, beating until well combined. Scrape bottom and sides of bowl and whisk. Beat at high speed until stiff peaks form, 1 to 2 minutes. Use immediately.