Almond Mixture: Put one cup caster sugar and almonds in a pan and caramalise it, make sure does not burn, pour on wax paper and let it cool down. Grind it to powder. Beat butter till fluffy, add quatre cup caster sugar and beat more. Now add cream beat more, add yolks and essence keep beating then fold in almond powder, keep aside. Coffee: Mix well and keep aside Whip Cream: Whip Cream with vanilla essence and 2 tbsp icing sugar, let it chill down in fridge. How to make the Gâteau: Line a loaf pan with wax paper make sure its covering all four sides to the edge, so easy to lift with wax paper when its set. Place boudoir biscuits on the loaf tray, till entire tray covered sprinkle coffee all over it. Make 3 equal portion of almond mixture, pour one portion on biscuits and level it. Then repeat the procedure till you have finished the almond mixture now cover the top with biscuits and sprinkle coffee, cover with the extra wax paper and chill in fridge overnight. Remove from fridge, with the help of wax paper lift the gâteau and place on working table. Use spatula to lift it and place on a platter. Apply whip cream all over the gâteau and decorate with kiwi and strawberries and whip cream rossetes. Chill and serve
