GOKIE: Brush the 9-inch (23cm) mold with melted butter and refrigerate for 15 minutes to harden the butter.
Preheat the oven to 350°F (180°C).
Prepare a double boiler.
In a bowl, mix the eggs and sugar.
Place the bowl over the double boiler and whip until the mixture heats up (around 50°C), thickens, whitens, and triples in volume.
Remove the preparation from the double boiler and continue until completely cooled.
Using a spatula, gently incorporate the sifted flour, almond powder, and melted butter.
Butter the mold lightly and dust with excess flour.
Fill the mold with the preparation, bake for 25 minutes, and let cool completely.

Kirsch syrup: Boil the water and sugar, then let cool.
Add the Kirsch and strawberry liqueur to the cooled syrup.

Pistachio mousseline cream: Heat the milk in a saucepan.
In a bowl, whip the egg yolks and sugar until the mixture whitens slightly.
Add the cornstarch and mix well.
Pour 1/3 of the hot milk into the bowl and mix well, then pour the mixture back into the saucepan.
Bring to a boil, stirring constantly, then remove from heat and let cool for 10 minutes.
Add half of the softened butter and mix well.
Cover the cream with plastic wrap and refrigerate until cooled to room temperature.

In a bowl, whip the cooled mousseline cream with an electric mixer until smooth.
Add the pistachio paste and the remaining butter, and whip until smooth.

Wash, drain, and hull the strawberries.

Assembly: Cut the genoise in half horizontally.
Place one layer of genoise on a serving plate and brush with Kirsch syrup.
Using a piping bag, pipe a layer of mousseline cream on top of the genoise.
Arrange the strawberries around the edge of the cream, with the cut side facing outwards.
Fill the center with whole strawberries, pressing them into the cream to make it rise between them.
Cover with the second layer of genoise and brush with Kirsch syrup.

Mix the almond paste with a few drops of green food coloring by hand.
Roll out the almond paste to a thickness of 1mm.
Cover the top of the cake with the almond paste and trim the excess.
Refrigerate the cake for 2 hours.
Remove the cake from the mold and decorate with strawberries.