INGREDIENTS

INSTRUCTIONS

For Cake:  Position rack in center of oven and preheat to 350F. Butter
9-inch  square pan with 2-inch-high sides. Line bottom with parchment
paper.  Butter and flour parchment.  Using electric mixer, beat eggs
and 1/3 cup sugar on high speed in  large bowl until slowly dissolving
ribbon forms when beaters are  lifted, about 4 minutes. Mix nuts, flour
and baking powder in medium  bowl. Fold nut mixture into egg mixture.
Using clean beaters, beat  egg whites in medium bowl until soft peaks
form. Gradually add  remaining 2 tablespoons sugar and beat until stiff
peaks form. Fold  whites into batter in 2 additions. Transfer batter to
prepared pan.  Bake until tester inserted in center comes out clean,
about 18  minutes. Cool cake in pan on rack 5 minutes. Cut around cake
in pan.  Turn cake out onto rack. Peel off parchment; cool cake
completely.  For Buttercream:  Whisk yolks, sugar and flour in medium
bowl until well blended. Bring  half and half to simmer in heavy medium
saucepan. Slowly pour hot  half and half into egg mixture, whisking
constantly. Return egg  mixture to same saucepan and cook until mixture
is very thick and  boils, whisking constantly. Transfer mixture to
medium bowl. Add 8  ounces white chocolate and vanilla extract and stir
until chocolate  melts and mixture is smooth. Press plastic wrap on
surface of pastry  cream to prevent skin from forming; cool. (Can be
prepared 1 day  ahead. Refrigerate. Bring to room temperature before
continuing.)  Using electric mixer, beat 1 cup unsalted butter and 1
tablespoon  brandy in large bowl until fluffy. Add pastry cream 1/4 cup
at a  time, beating after each addition until just blended.  Melt jam
in heavy small saucepan over medium heat. Stir remaining 4  tablespoons
brandy into jam. Cut cake horizontally, into 2 even  layers. Place 1
layer on 8-inch cardboard square. Brush half of jam  over. Spread 1 cup
buttercream over jam. Cover buttercream layer  completely with whole
strawberries, stem end down. Set aside 1/2 cup  buttercream; spoon
remaining buttercream over berries, spreading  buttercream between and
around berries. Spread remaining jam over  second cake layer. Place
cake, jam side down, atop buttercream. Press  cake gently to adhere.
Refrigerate cake until buttercream is firm.  (Can be prepared 1 day
ahead. Cover cake and remaining buttercream  separately and chill.
Bring buttercream to room temperature before  continuing.)  Knead
marzipan and 2 drops green coloring in large bowl until color is
evenly distributed. Dust work surface with powdered sugar. Roll out
marzipan on sugar to 12-inch-diameter circle, sprinkling with powdered
sugar as needed to prevent sticking. Spread reserved 1/2 cup
buttercream over top of cake. Using rolling pin as aid, drape  marzipan
over top of cake. Press gently to adhere. Trim marzipan  flush with top
of cake; reserve trimmings. Brush excess powdered  sugar off marzipan.
Using long sharp knife, cut 1/3 inch off each  side of dessert to
expose strawberries. Cut marzipan trimmings into  leaf shapes using
small cutter.  Melt 2 ounces white chocolate in heavy small saucepan
over low heat.  continued in part 2

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