Strawberry, Rhubarb and Vanilla Cake

Ganache

Soak the gelatine into cold water.

Cut the vanilla pod in two pieces in its length. Scrape the seeds.

Pour 70 g of cream in a saucepan. Add the honey, vanilla seeds and vanilla pod.

Heat until it boils. Stop heating immediately.

Add the drained gelatine and combine.

Leave to rest 10 to 15 minutes.

Remove the pod from the cream (try to extract as many seeds as possible).

Melt slowly the white chocolate.

When the chocolate is melted, heat gently the cream for a few seconds.

Add it to the chocolate 1/3 after the other.

Add the 175 g of cream, mix.

Place a clingfilm directly on the mixture so that there's no air remaining.

Set aside in your fridge for at least 4 hours.

Marmelade

Rinse the strawberries, remove the tails, cut them in quarters and place them in a sauce pan.

Add the peeled and cut rhubarb, add the vanilla sugar.

Cook at low heat for 15 minutes until smooth.

Whisk and set aside to cool down.

Genoise pastry

Preheat your oven at 190 C / 375 F degrees.

Whisk the eggs and sugar in your large bowl.

Place it over a sauce pan with boiling water (double boiler) and whisk with your electrical whisk until you get a white mixture and a 50 C / 120 F degrees temperature. (the mixture should triple in volume)

Remove from the double boiler and keep on whisking until the temperature goes down to 25-30 C / 85 F degrees (you should be able to touch the bowl without heat sensation).

Add the flour and corn starch in 2 times, mix gently with a spatula.

Pour into your buttered and floured mold.

Cook for 15 minutes.

Let cool down on a cooling rack.

Finish

Peel the rhubarb and cut it in cubes.

Heat the water with sugar, add the rhubarb bits.

Cook for 10 minutes at low heat, then set aside the rhubarb cubes.

Spread the marmelade on the genoise.

Whisk the ganache until firm.

Pipe the ganache on the marmelade.

Place your rhubarb cubes and the strawberries cut in half or quarters.

Set aside in your fridge until serving.