Make the cardamom streusel:

• If using whole cardamom, press on the cardamom pods so that they split. Remove the green outer covering, then crush the seeds in a mortar or pestle or spice grinder to a fine texture.

• To make the streusel, In a small bowl, mix the flour, brown sugar and cardamom together until the sugar is evenly distributed in the flour.

• Pour in the melted butter, then use a fork to toss the ingredients together. Stir everything together until the crumbs start to form.
• Cover the bowl, and refrigerate the mixture until you’re done prepping the cake.

Make the cake:

1. Sprinkle the yeast on the warm water in a small bowl with a pinch of the sugar. Set aside for about 5 minutes until the yeast is foamy.
2. Warm the milk in a small pan on the stove until you see bubbles around the edges. Cut up the butter and add it to the pan to melt.
3. Crack your eggs and use a fork to whip them into the butter and milk mixture, then add in the sugar and salt and stir to combine. Check the temperature with your finger (the milk/egg mixture should be just warm to the touch.).
4. Put the flour into a large bowl or your stand mixer bowl. Make a well in the center with your hands, then pour in the milk mixture then the yeast mixture. Stir with a wooden spoon to make a rough dough.
5. After that, with a dough hook on your stand mixer, beat the dough for about 5 minutes on low speed (2 on a Kitchen Aid) until you get an elastic sticky dough.
6. Cover the dough with plastic wrap and allow to rise on the counter. If you’re working in a space with a warm room temperature, it will take the dough about 1 hour for the first rise.
7. Next, spray a half sheet pan with cooking spray.
8. Scrape the risen dough into the prepared pan, sprinkling a little bit of flour on top.
9. Use a small rolling pin to roll out the dough in the pan. When the dough starts resisting, let it rest for a minute before continuing to roll it out. Do your best to roll it into one even sheet. You may need to stretch the corners a little bit. Don’t worry if it doesn’t fit the pan perfectly.
10. Cover the dough again and allow to rest for 30 minutes.
11. Towards the end of the rising time, preheat the oven to 350 degrees F (180 C).
12. Pull out your streusel from the fridge and use a fork or spoon to break up any large clumps of crumbs.
13. Arrange the fruit on top of the dough, then sprinkle dough evenly as best you can with the streusel over the fruit and dough.
14. Bake the cake for 30-35 minutes or until the dough springs back in the center and the streusel has begun to turn light golden brown and slightly crispy.
15. Cool the cake about 20 minutes.

Make the filling:

• While the cake is baking, grate the marzipan. If you have a food processor, use the coarse cheese grating die.
• Blend the grated marzipan with the butter, sugar, Frangelico and coffee until smooth, scraping down as necessary to get a smooth mixture.
• Cut the cake into 4 pieces in the pan with a serrated knife.
• Use a large spatula to lift out 1 piece, then split the piece horizontally into two layers. Spread a couple spoonfuls of the filling onto the bottom layer, then top with the strawberry layer.
• Cut the filled cake into 6 equal pieces.
• Repeat the splitting and filling of the rest of the cake.
• Serve immediately, or chill until you need it, loosely covered with foil.