Studded with fresh berries and covered with a creamy berry-infused topping, the soft, spongy layers of this cake are filled with smooth custard and brushed with an almond syrup that keeps every bite moist and fluffy.Strawberry-Almond Custard Cake Print Recipe Pin Recipe Makes 1 (13x9-inch) cake Ingredients  6 large eggs (300 grams), room temperature1 cup plus 2 tablespoons (224 grams) granulated sugar1 teaspoon (4 grams) almond extract1 teaspoon (4 grams) vanilla extract1½ cups (188 grams) all-purpose flour1½ teaspoons (7.5 grams) baking powder¾ teaspoon (2.25 grams) kosher salt½ cup plus 1 tablespoon sour cream (135 grams), room temperature6 tablespoons (84 grams) vegetable oilAlmond Simple Syrup (recipe follows)Pastry Cream (recipe follows)1 pound (454 grams) fresh strawberries, choppedRoasted Strawberry Mascarpone Whipped Cream (recipe follows)Garnish: candied sliced almonds (see Note) InstructionsPreheat oven to 350°F (180°C).Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan; lightly brush only bottom of parchment paper with baking spray with flour.In the heatproof bowl of a stand mixer, whisk together eggs and sugar by hand.

Place bowl over a saucepan of simmering water.Cook, whisking constantly, until an instant-read thermometer r

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