Step 1

Preheat your oven on 160'C/325'F. Line a flat baking tray (with Baking Paper and set aside.

Step 2

In the bowl of your stand mixer, whisk the Eggs and Caster Sugar on medium/high speed for 5 to 8 minutes, or until very pale, froathy and doubled in size.

Step 3

Sift the Flour and Cornstarch over the Sugar/Eggs and gently fold in with a spatula until all incorporated. Pour over the lined baking tray and gently spread with an offset spatula to level the batter.

Step 4

Bake for 10 to 12 minutes or until puffed and golden. Transfer over a cooling rack and leave to cool down completely before removing the baking paper and cutting the two circles of sponge with the Pastry Ring.

Step 5

Blend the Strawberries (thawed if using frozen) until smooth then pour it through a thin mesh sieve to keep the liquid only.

Step 6

Place the Strawberry juice, Water and Sugar into a small pot on low to medium heat. Cook for about 5 minutes, occasionally stirring, or until the sugar has dissolved and the liquid has started to thicken a bit. Set aside to cool down.

Step 7

Place the Milk, Vanilla Paste/Extract (and Orange Blossom Water in a small pot and heat up on low heat.

Step 8

In a separate bowl, whisk together the Egg Yolks and Sugar. Add the Cornstarch and whisk until combined.

Step 9

Once the milk starts to simmer, pour about half of it over the Sugar/Egg Yolks, whisk well, then transfer it all back onto the pot. Keep whisking until it reaches a boil, then whisk for an additional 30 seconds. It should have thickened and look like a custard (that's your Pastry Cream). Remove from the heat.

Step 10

In a small bowl, stir the Gelatine Powder and a little bit of Cold Water to dissolve it (3). Add it to the Pastry Cream (away from the heat source) and whisk well until dissolved and combined. Transfer the pastry cream into a clean bowl or tray (4), cover with plastic wrap touching the surface and place in the fridge to cool down.

Step 11

Once the Pastry Cream has reached room temperature (5), start whipping the cold Cream until you reach stiff peaks.

Step 12

Whisk the Pastry Cream to loosen it (if you used a tray to cool it down, you may want to transfer it back into a large bowl), then gently fold in the whipped cream in 3 or 4 times. Transfer into a Piping Bag with large round Piping Tip.

Step 13

Pick strawberries that have about the same height to create the edges of the cake, and slice them in half (6). Cut the rest of the strawberries into small cubes and set aside.

Step 14

Place the 20x5 cm/ 8x2 inch Pastry Ring over a flat surface (and surround the interior of the ring with an Acetate Strip (8).

Step 15

Put the first layer of Genoise at the bottom of the ring and brush it with Strawberry Syrup.

Step 16

Place the Strawberries sliced in Half around the edges of the cake, sliced side facing out. Try to place them as tightly against each other as possible.

Step 17

Pipe the Diplomat Cream between each strawberries, going as high as the pastry ring. Add about half the of the Cream over the Genoise (and spread with an offset spatula if needed.

Step 18

Cover the cream with the cubed Strawberries and Almond Flakes (optional). Gently press on them to avoid any large air pockets.

Step 19

Pipe the rest of the Diplomat Cream over the cubed Strawberries and Almonds, going all the way to the edges of the Pastry Ring (and over the strawberries on the edges).

Step 20

Brush the second layer of Genoise with the Strawberry Syrup (on one side only) and cover the cream with it, brushed side facing in. Gently press on it to even it out.

Step 21

Place in the fridge to set for 2 to 3 hours, or over-night.

Step 22

To finish the cake, I sprinkled a little bit of Icing Sugar over the Genoise. I also added some slices of Fresh Strawberries in the centre of the cake with Fresh Mint Leaves and Flaked Almonds (10).

Step 23

Carefully remove the Pastry Ring and Acetate Strip (before serving.