First (or the day before) prepare the cream: bring the almond-rice milk to the boil. In the meantime, beat the eggs with the flour and icing sugar in a bowl until you obtain a smooth, lump-free batter. Add the lemon zest and pour in the hot milk slowly, stirring constantly with a whisk, until it has been completely incorporated. Put everything back into the pan and place on a low heat. Continue stirring with a whisk until the cream has thickened well and bring back to the boil. Transfer to a bowl and cover with plastic wrap. Leave to cool completely then put the cream in the refrigerator for at least 1 hour.For the sponge cake, put the eggs and sugar in a bowl and beat with the electric whisk for 20 minutes (if you have a kitchen machine, use the whisk for beating egg whites), until the mixture has tripled in volume. Mix the sifted flours in another bowl, and fold them into the egg mixture a little at a time, using a spatula with a gentle movement from the bottom to the top, so as not to knock the air out of the mixture. Line a 20 cm diameter hinge cake tin with parchment paper and pour the mixture in. Bake in a preheated non-fan oven at 160° C for about 40 minutes.Remove from the oven and allow to cool completely before removing the sponge cake from the cake tin.In the meantime, wash and dry the strawberries, then trim and slice them. Put them in a bowl and toss with the sugar, lemon juice and mint leaves. Leave to macerate for half an hour, stirring occasionally, then filter them with a strainer to separate the strawberries from the maceration liquid. Cut the cake in two horizontally and wet the two halves with the liquid obtained from macerating the strawberries. Cover with a generous layer of cream and decorate with the slices of strawberries and a sprinkling of almonds. Leave in the refrigerator for at least an hour. Sprinkle the cakes with icing sugar before serving.
PREPARED WITH: Isola Bio rice almond