Udało mi się znaleźć taką wersję z truskawkami:

Charlotte Malakoff
6 ounces (1 1/2 sticks) soft unsalted butter
1 cup superfine sugar
1 3/4 cups ground, (or finely chopped) toasted hazelnuts
1/2 cup hazelnut liqueur
2 cups heavy cream
3 (7-inch) rounds sponge cake, each 1/2-inch thick, recipe follows
1/4 cup orange liqueur mixed with 1/4 cup water
1 quart strawberries
1/4 cup coarsely chopped, toasted hazelnuts

Flavored cream garnish, optional
1 cup heavy cream
3 tablespoons confectioners' sugar
1 tablespoon orange liqueur
1/2 teaspoon vanilla

Cream together the butter and sugar.
Beat in the hazelnuts and then half of the hazelnut liqueur.
Whip the cream.
Add the remaining half of the hazelnut liqueur to the cream and whip to
shaving cream consistency.
Fold into the butter/nut mixture. Line the bottom and sides of a 2-quart,
cylindrical mold (like a souffle dish) with parchment.
Paint (imbibe) the sponge cake layers with the orange liqueur and water.
Place a layer of sponge cake on the bottom.
Top the sponge layer with a layer of 1/2 of the cream.
Plant a ring of strawberries, point down, around the outer edge.
Top with another sponge cake layer and repeat with cream and berries.
Top with a final layer of sponge cake.
Refrigerate for at least 2 hours.
Remove from mold and dust sides with coarse hazelnuts.
For the optional flavored whipped cream garnish, whisk heavy cream in a bowl
until it begins to thicken.
Add the confectioners' sugar, orange liqueur, and vanilla and whisk to soft
peaks.
Place the cream in a piping bag fitted with a star tip.
Pipe rosettes on top of the cake and top each rosette with a small
strawberry.

Pozdrawiam.
Basiek.