Sift the flour, whisk together the egg yolks and grated vanilla bean.

Whipped the white eggs until it gets frothy. Slowly add the sugar and beat until you get a stiff peak.

Add the egg yolks and gently incorporate with a spatula.

Gently add the flour in three time with the spatula. Mix delicately to not break the egg white.

Place the gelatin in a bowl with cold water. Set aside.

Prepare the pastry cream. Bring to boil the milk with half sugar and grated vanilla bean.

In a bowl, whisk well the yolks, remaining sugar and corn starch.

Pour one third of the milk on top of the yolk mixture. Mix well and pour back to the saucepan.

Cook stirring all the time, until it thickens. Make sure to whisk all the time so it doesn’t stick to the bottom of the pan.

Remove from heat, add the gelatin and mix well. Transfer into a clean dish and refrigerate (make sure to place a plastic wrap directly on top of it).

Bring water and sugar to a boil. Pour on top of the strawberry puree, mix well. Set aside.

Once the pastry cream is cold, whip the whipping cream until you reach a soft peak.

Whisk the pastry cream to loosen it, then gently fold in the whipped cream in three times.

Surround the interior of your ring with acetate liner.

Pick strawberries that have the same height, cut them in half and place them all around the ring, sliced side facing out.

Add the cream on top of the strawberry going all the way to the top of the pastry ring. Using a spatula, push the cream well in between all around the strawberries to make sure you don’t have air bubble.

Brush the first sponge cake with your strawberry sirup and place it in the center of your ring.

Cover with cream. Cut in 4 strawberries and fill the cake with it. Add another layer of cream, use the offset spatula to spread evenly.

Brush the second disk of cake with strawberry sirop and cover the cream with it.

Add a last layer of cream. Smooth it off with the offset spatula.

Use the rest of cream to pipe some decoration on top of the cake with a star tip.