the hungry expats

This is a French classic. When strawberries are in season, fraisiers start to pop up in every pastry shop. They're really not that difficult to make though, so why not try your hands at it? Here's the recipe I used.   FOR THE CAKE   4 large eggs 1/2 cup white sugar 3/4 cup all-purpose flour 1 teaspoon almond extract FOR THE CREME MOUSSELINE 1 cup whole milk 1/2 cup white sugar 2 large eggs 1/4 cup cornflour 1 stick + 1 tablespoon butter (125 grams), softened 1 vanilla pod 1 pound fresh strawberries Preheat the oven to 180C/350F.   Start with the cake. Place sugar and egg yolks in a large bowl.   Using electric beaters, whisk until sugar has dissolved and mixture is pale in colour. Add in almond extract and set aside. In another bowl, whisk egg whites with electric beaters on high speed until firm peaks form . Fold egg whites into the egg-sugar mixture in 3 times, just enough to keep batter light and airy.   Divide batter in halves and spread each

This recipe is slightly adapted from the one featured in the November '13 issue of SAVEUR Magazine. A real Southern gem. The taste of the toasted pecans on top really comes through.  CAKE 8 tablespoons unsalted butter, softened 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1/2 cup vegetable shortening (I used canola oil) 2 cups sugar 5 eggs, separated 1 cup shredded unsweetened coconut 1 cup finely chopped pecans (extra flour and butter for the pans) FROSTING 8 oz. cream cheese, softened 4 tablespoons  unsalted butter, softened 1 cup confectioners' sugar 1 teaspoon vanilla extract 1/4 cup chopped pecans, toasted DIRECTIONS Heat oven at 350°. Butter and flour three 8" cake pans. Whisk flour, baking soda and salt in a bowl. Whisk buttermilk and vanilla in another bowl. Cream butter, shortening and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 2 t