Fraisier Cake

Instructions

Génoise:

1. Preheat your oven to 350°F.
2. In a bowl, whisk the eggs and sugar until the mixture turns pale and triples in volume.
3. Gently fold in the sifted flour with a spatula.
4. Pour the batter into a greased mold and bake for 20 minutes. Check doneness with a toothpick.
5. Let the génoise cool and then remove it from the mold.

White Chocolate Shell:

1. Melt the white chocolate and use a brush to coat the inside of your mold.
2. Refrigerate for 15-20 minutes until the chocolate hardens.

Crème Mousseline:

1. In a bowl, whisk the egg yolks, sugar, and cornstarch.
2. Bring the milk and vanilla bean to a boil.
3. Gradually add the hot milk to the egg mixture, whisking continuously.
4. Return the mixture to the heat and cook until it thickens, stirring constantly.
5. Remove from heat, add half of the butter, and mix well.
6. Cover with plastic wrap and let it cool to room temperature.
7. Beat the cooled mixture with the remaining butter until light and fluffy.

Syrup:

1. Boil the water, sugar, and strawberry stems together.
2. Strain and let the syrup cool.

Assembly:

1. Once the chocolate shell has hardened, cut the génoise in half horizontally.
2. Place one half of the génoise into the mold, brush with syrup.
3. Spread a layer of crème mousseline over the génoise.
4. Add fresh strawberries, then top with the second half of the génoise.
5. Refrigerate for at least 4 hours, or overnight, to set.
6. Carefully unmold the cake and serve.