6 ounces (1 1/2 sticks) soft unsalted butter
1 cup superfine sugar
1 3/4 cups ground, (or finely chopped) toasted hazelnuts
1/2 cup hazelnut liqueur
2 cups heavy cream
3 (7-inch) rounds sponge cake, each 1/2-inch thick, recipe follows
1/4 cup orange liqueur mixed with 1/4 cup water
1 quart strawberries
1/4 cup coarsely chopped, toasted hazelnuts
Flavored cream garnish, optional
1 cup heavy cream
3 tablespoons confectioners' sugar
1 tablespoon orange liqueur
1/2 teaspoon vanilla
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup milk
3 tablespoons unsalted butter
1 tablespoon vanilla extract
1 teaspoon lemon extract
3 large eggs
1 1/4 cups sugar
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