Almond Cake Base:

Preheat the oven to 350°F (180°C).

Separate the egg whites from the yolks. Whisk the yolks with the sugar. Add the cornstarch and mix well. Add the almond flour and mix until combined.

Beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter using a spatula.

Pour the batter into a 8-inch (20 cm) cake ring placed on a baking sheet lined with parchment paper.

Bake for 10 minutes. Remove from the oven and let cool to room temperature.

Strawberry Mousse:

Soak the gelatin sheets in a bowl of cold water.

Wash and hull the strawberries. Place the strawberries and powdered sugar in a saucepan and bring to a boil.

Remove from heat and blend with an immersion blender. Return to the heat and add the drained gelatin sheets. Whisk well. Remove from heat. Let cool to room temperature.

Pour the coconut cream into a mixing bowl and whip for about 2-3 minutes until it thickens.

Gently fold the whipped coconut cream into the strawberry purée.

Line the inside of the cake ring with acetate. Pour the strawberry mousse over the almond cake base.

Refrigerate overnight.