Preheat oven to 325 F

Process in a food processor or blender until just powdery.

Add and blend

Beat together until stiff but not dry. Gently fold in dry ingredients until just blended.

Pour into pan lined with generously buttered foil Bake 35 min., then turn off oven. Leave cake in oven for 20 min.,.Remove and cool 4-5 min.. Cut into three 5"x10" pieces.

Combine in small saucepan. Cook over low heat until mixture reaches 234 F on candy thermometer.

*INGREDIENTS*

8 egg yolks

11/4 cups sweet butter, cut into 1" cubes

1 tsp. vanilla

10 large, ripe, crushed strawberries

1 pint strawberries

*DIRECTIONS*

In a separate bowl using electric mixer, beat yolks until very thick (about five min.) Reduce to medium speed and slowly pour hot syrup into centre of bowl.Increase speed to high and beat an additional 5 min. until mixture has cooled.

Add butter a little at a time, beating well after each addition.

Add and beat for five min. more.Divide buttercream into one-third and two-thirds portions in separate bowls.

Stir berries into larger amount of buttercream.

Wash berries carefully and slice thinly.

*INGREDIENTS*

TO ASSEMBLE

*DIRECTIONS*

1st layer

Lay one piece of nut sponge on plate.

Spread with half of strawberry buttercream.

Cover with half of sliced berries.

2nd layer

Cover with second piece of nut sponge.

Spread with rest of strawberry buttercream.

Cover with sliced berries, saving some of the best for decoration.

3rd layer

Cover with remaining nut sponge.

Spread with white buttercream and decorate with berries.

Chill at least 1 hour before serving. Serves 10 - 12.