Gourmet Strawberry Cake 

Preparation

Sponge Cake (Génoise)

1. Whisk the eggs with the sugar until pale and fluffy.
2. Add the vanilla, then gently fold in the flour.
3. Bake at 170°C (340°F) for 20–25 minutes.
4. Let cool, then cut into 2 layers.

Mousseline Cream

1. Heat the milk with 1 tsp vanilla.
2. Whisk the egg yolks, sugar, and cornstarch together.
3. Pour in the hot milk, then return to heat and cook until thickened.
4. Let it cool slightly, then add the butter in two parts.
5. Whisk until smooth and creamy.

Assembly

6. Place one layer of sponge cake.
7. Arrange sliced strawberries around the edge.
8. Fill with cream and add more strawberries.
9. Cover with the second sponge layer.
10. Smooth the top with a little cream.

Red Glaze

1. Soak the gelatin in cold water.
2. Heat the jam with the water.
3. Add the drained gelatin and mix well.
4. Let it cool slightly.
5. Gently pour over the top of the cake.
6. Spread thinly and let it set in the fridge.
7. Refrigerate for at least 4 hours.