Vanilla Cake with Strawberry, Fig, & Brown Butter Tonka Bean

1. Bake the vanilla bean olive oil cakes in two 8-inch cake tins and let them cool completely.

2. For the cake soak, combine water, sugar, and vanilla extract. Microwave for 1-2 minutes until sugar dissolves, then refrigerate.

3. For the jam, in a saucepan, cook strawberries with sugar, lemon juice, and salt. Simmer for 20 minutes, then add fig jam and simmer again for another 20 minutes.

4. For the buttercream, melt half the butter, brown it, then let it cool. Beat with remaining butter, sugar, cream/milk, vanilla, tonka bean extract, salt, and spirulina until fluffy.

5. To assemble, place the first cake layer on a plate, brush with cake soak, add buttercream, and a dam of buttercream around the edge. Fill with jam.

6. Add the second cake layer, brush with cake soak, then apply a crumb coat with buttercream. Chill for 15 minutes.

7. Garnish and decorate as desired before serving.