Preparation time: 30 minutes
Baking time: Under 30 minutes

Sponge

1. Beat the egg and the yolks with 100 g (1/2 cup) sugar until light and pale.
2. Beat the egg whites to stiff peaks with 25 g (2 tbsp.) sugar; fold into the yolk mixture; fold in the flour sifted together with the almond powder, then the melted butter.
3. 3Pour onto a buttered baking sheet and bake in a 180-200° C (350-400° F) oven until lightly browned. 

Kirsch Syrup

1. Combine the simple syrup with the kirsch.

Mousseline Filling

1. Heat the milk in a saucepan;
2. whisk the egg yolks and sugar together in a bowl until light and pale;
3. blend in the flour; gradually whisk in the hot milk;
4. pour everything back into the saucepan; heat, whisking constantly, until thickened; remove from the heat just before the mixture reaches the boiling point;
5. whisk 60 g (1/4 cup) butter into the hot mixture. Let cool
6. Whisk in the remaining 65 g (1/4 cup) butter and add the kirsch.

Assembly

1. In a cake ring 6 cm (2 1/2”) high, place a disk of the sponge cake soaked with kirsch syrup.
2. Arrange a layer of strawberries on top of the sponge, top with a layer of mousseline cream and place in the refrigerator to set.
3. Remove the ring and decorate the strawberry torte as desired: with almond paste, fresh strawberries, strawberry jelly, etc.