Preheat your oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper.

Beat the eggs and sugar in a bowl until pale and thick, about 5-7 minutes.

Fold in the flour, almond flour, baking powder, and salt gently until just combined.

Finally, fold in the melted butter.

Pour the batter into your prepared cake pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Let it cool completely before using.

In a saucepan, heat the milk and half the sugar over medium heat until it’s steaming (don’t boil).

In a separate bowl, whisk together the egg yolks, cornstarch, and remaining sugar until smooth.

Slowly pour the hot milk into the yolk mixture, whisking continuously.

Return the mixture to the saucepan and cook over medium heat until it thickens (about 2-3 minutes).

Remove from heat, add vanilla and butter, and stir until smooth.

Chill the pastry cream in the refrigerator.

Slice the cooled almond sponge into two equal layers.

Soak each layer with strawberry syrup for moisture and flavor.

Spread half of the pastry cream on the first sponge layer.

Arrange sliced strawberries cut-side up over the cream, then add the remaining pastry cream on top.

Place the second sponge layer on top and chill for about 2 hours to set.

Once set, remove the cake from the springform pan and decorate the top with more sliced strawberries and a dollop of whipped cream, if desired.