1 Powdered (confectioners') sugar, as needed for strawberries
Instructions
1. Heat the oven to 425°F (220°C). Grease a 9-inch (23 cm) round cake pan or baking sheet.
2. Combine the flour, granulated sugar, baking powder, salt, and ground nutmeg in a bowl. Sift the mixture twice to ensure even distribution.
3. Work the butter and lard into the sifted dry ingredients using your fingertips, pressing and rubbing until the mixture resembles coarse crumbs with no large pieces of fat visible — this technique is called cutting in fat and creates a tender, layered crumb.
4. In a separate small bowl, beat the egg well until the yolk and white are fully combined and slightly frothy.
5. Add the beaten egg and the whole milk to the flour-fat mixture. Stir with a fork just until a shaggy, cohesive dough forms. Do not overwork; the dough should look rough, not smooth.
6. Transfer the dough to the prepared pan, pressing it evenly to roughly 3/4 inch (2 cm) thickness.
7. Bake at 425°F (220°C) for 15 to 20 minutes, until the top is deep golden brown, the edges have pulled slightly from the pan, and a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow to cool for 5 minutes in the pan, then turn out onto a wire rack.
9. While the cake is still warm, split it horizontally into two layers using a serrated knife.
10. Spread the bottom layer generously with Cream Sauce II.
11. Toss the fresh strawberries with powdered sugar to taste and arrange them over the sauced bottom layer.
12. Spread another layer of Cream Sauce II over the strawberries.
13. Set the upper layer of cake on top, press gently, and serve immediately while the cake is still warm.
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