For the shortcrust pastry, mix the butter with a liter pinch of salt and powdered sugar quickly with the whisks of a mixer. Add the egg and flour and knead into a smooth dough. Wrap the dough in plastic wrap and chill for at least 2 hours. 3.
For the cream, boil the milk with 125 ml of whipped cream, sugar and almond kernels, remove from the heat and let stand for 15 minutes. Soak the gelatine in cold water. Pour almond milk through a sieve into a whipping kettle. Add egg yolks and whisk until smooth. Heat the mixture in a hot water bath, stirring for 8-10 min, until creamy and combined Pour through a sieve into another saucepan and let the gelatin melt in it. Chill until the cream begins to gelatinize very slightly. Whip the remaining whipped cream until stiff and fold into the cream. Season with almond syrup. Leave to cool for 10 minutes.
Rinse strawberries, clean and drain well on kitchen paper. Fill the cream in the edge of the mold on the short pastry base.
Press strawberries lightly into the crem with the flat, cleaned side. Leave to cool for 2 hours.
Soak the gelatine in cold water. Warm a third of the Bionade slightly, squeeze out the gelatine and let it melt. Stir briskly with the remaining Bionade and season with elderberry syrup. Chill until the glaze becomes viscous. Then spread the glaze evenly over the cream and strawberries and chill for another 2 hours. Cake on a cake plate