Strawberry cake

Genoise
2 eggs 🥚
110 g sugar
55 g flour
55 g cornflour

With these proportions, you will have some sponge cake left over. In a bowl, whisk the eggs, sugar, place this in a water bath and whisk until you reach 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Pour onto a baking tray (40X30cm) covered with baking paper. Level and smooth with an angled spatula. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 12 to 15 minutes. After cooling, cut out two rectangles of the same size (20X10cm). Place the first biscuit on your dish and place your pastry frame around it. Brush your sponge cake with a small syrup (20g water, 20g sugar, 1 capful of rum brought to the boil)

Strawberry jelly 🍓
150g strawberries
25g sugar
1 x 2g gelatine sheet
Red colouring

Soften the gelatine sheet in a bowl of cold water. Pour the strawberry puree and sugar into a saucepan and heat. Remove from the heat and add the gelatine and the red colouring, as the strawberries lose their colour when heated. Leave to cool and pour over the sponge cake. Place in the freezer.

Vanilla mousse
100g of liquid cream 30% MG
Vanilla powder or vanilla bean
150g of liquid cream 30% MG
50g icing sugar
3 sheets of gelatine (2g each)

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 100g of liquid cream with the vanilla. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

Assembly
Cut strawberries into pieces
Pour a little mousse over your jelly. Spread the chopped strawberries over the jelly and add the vanilla mousse. Smooth. Place the second sponge cake soaked in syrup and finish with the remaining mousse. Smooth out with the help of the edge of the frame and place in the freezer overnight.

For the strawberry jelly 🍓
100g strawberry puree
20g water
3g gelatine
A few tablespoons of water
20g sugar (+ or – depending on your strawberries)
red colouring

Soften the gelatine sheets in a bowl of cold water. Pour the water, strawberry puree and sugar into a saucepan and heat without boiling. Remove from the heat and strain to remove the seeds, then add the gelatine and the red colouring. Leave to cool and then pour over the frozen cake, having first raised the frame by 2-3 mm if it was already up to the level of the vanilla mousse.

Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake so that the layers are well defined. Serve whole or cut into individual slices, decorate with gold leaf and defrost in the fridge.