Mix the flour with
the yeast, 100 gram butter, 2 eggs, 25 gram sugar and 2 tablespoons
water. Knead for 5 minutes and allow the dough to rise one hour. Put
the dough in a round cake tin. Melt the remaining butter and add 100
gram sugar and the almonds. Put this mixture on top of the dough and
allow it to rise one Hour. Bake the cake at 200 degrees
Celsius for half an hour, allow
it to cool down. In the meantime, split the remaining eggs, use only
the yolks. Mix the yolks with the corn starch, the remaining sugar and
a few tablespoons milk. Heat the remaining milk to the boiling point;
add the corn starch mixture and heat slowly until the sauce thickens.
Add the liqueur and allow it to cool down. Cut the cake in two; divide
the sauce over the bottom half and put the other half on top.
Put flour, mint, butter
and 125 gram sugar together and knead to a dough. Line a round greased
pie form with this dough. Put a sheet of aluminum foil on top and fill
with uncooked rice or beans. Bake the pie blind for half and hour at
200 degrees Celsius; take out the
filling, decrease the temperature to 180 degrees and bake 15 minutes
more. Allow it to cool down. Beat the cream with the remaining sugar,
mix with the cream cheese and Pernod and put his mixture in the pie.
Distribute the strawberries on top.