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Heat oven to 350F. Grease and flour 9-inch round cake pan; set aside. Beat 4 egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Set aside. Beat 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange zest and 1/2 teaspoon vanilla with whisk until thick and lemon-colored. Gradually add butter alternately with flour, mixing well after each addition. Gently stir in egg whites. Pour batter into prepared pan. Bake 25-30 minutes or until cake begins to pull away from sides of pan. Let stand 15 minutes; remove from pan. Cool completely. Prepare pudding mix according to package directions. Remove from heat. Stir in creme de menthe, 1 teaspoon orange zest and 1/2 teaspoon vanilla. Cover; refrigerate 1 1/2 hours or until thickened. Place 1 pint strawberries in 5-cup blender container. Cover; blend on high speed until pureed. Continue blending, gradually adding powdered sugar, 1-2 minutes or until dissolved. Refrigerate 1 hour. Tear cake into bite-sized pieces. Place half of cake pieces into glass serving bowl. Pour about half of strawberry puree over cake; top with half of pudding and half of halved strawberries. Repeat with remaining cake pieces, strawberry puree and custard. Garnish with remaining strawberries, sliced nectarine and mint leaves.
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Achievable elevated desserts — laminated doughs, cakes, custards
Mint syrup — no muddling needed, mojito, julep, lemonade
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision