The Ladyfingers:

1. Preheat the oven to 200°C.
2. Sift the flour and set aside.
3. Separate the egg whites from the yolks, then whisk the whites until stiff, adding the sugar gradually. When the whites form a bird’s beak on the whisk, they are ready.
4. Scrape the seeds from the vanilla pod, add them to the egg yolks and mix.
5. Pour the vanilla yolks over the whipped egg whites and add the sifted flour. Fold them in gently with a spatula so the whites do not collapse.
6. Place a pastry ring on a baking tray lined with baking paper. Add half of the ladyfinger batter inside. Bake for 10 minutes. Repeat the same process with the other half of the ladyfinger batter to make two layers: the biscuits should remain soft.

The Mousseline Cream:

1. Pour the milk, vanilla seeds and vanilla pod into a saucepan. Add 1 pinch of fleur de sel and 3/4 of the sugar, then heat.
2. Separate the egg whites from the yolks. In a mixing bowl, whisk the egg yolks with the remaining caster sugar until pale.
3. Add the cornstarch and whisk again.
4. When the milk begins to simmer, gradually pour 3/4 of the vanilla milk over the pale egg yolks while whisking.
5. Pour everything back into the saucepan. Cook for 2 to 3 minutes at a boil, whisking constantly.
6. Transfer to a dish, then cover with film directly on the surface. Refrigerate for at least 3 hours so the cream is completely cold. There is one final step once the cream has cooled, before the final assembly of the cake.

The Strawberry Syrup:

• In a saucepan, pour in the water and sugar, then bring to the boil. Pour the boiling mixture over the strawberry purée, then mix.

To Finish the Mousseline Cream:

• Whisk the cream once it is very cold, to smooth it out. Gradually add the softened butter while whisking. The cream should be light and homogeneous.

Cake Assembly:

1. Line a pastry ring with Rhodoïd and place it on a serving plate.
2. Cut the base off the strawberries, cut 200 g of strawberries in half and dice the rest.
3. Arrange the strawberry halves all around the inside of the ring, cut side against the Rhodoïd.
4. Place the first disc of ladyfinger biscuit, cut to the size of the ring, at the bottom.
5. Soak it with strawberry syrup.
6. Line the sides of the ring with mousseline cream using a spatula. The strawberries should be well covered, as should the spaces between the strawberries and the ring.
7. Cover the biscuit with mousseline cream, then garnish with the diced strawberries, over which you add a drizzle of Réserve de Normandie Apple Balsamic.
8. Add the second disc of ladyfinger biscuit, then soak it with strawberry syrup.
9. Add the remaining cream to cover the biscuit, then smooth it. To smooth it perfectly, run your spatula under hot water, dry it and smooth one last time.
10. Finish with a glaze using the remaining strawberry syrup, arrange a few strawberries for decoration and refrigerate for at least two hours.

• Tip: personally, I like to add basil leaves when I make my strawberry syrup, and also as decoration on the cake. A delight!