In a medium bowl, combine the eggs, sugar, salt and cornstarch. Whisk them together until the mixture is smooth; set aside.

In a medium saucepan, over low-medium heat, bring the milk and heavy cream to a simmer and then slowly stream the milk mixture over the egg mixture, while whisking continuously.

Return the whole mixture to the pot and over low-medium heat, whisk continuously (not super aggressive) for about five minutes, until the pastry cream starts to hold a streak from the whisk.

Whisk more aggressively for about 30-60 more seconds and then pour it into a bowl to cool (large shallow bowl will cool quicker).

Stir in the butter and vanilla bean paste and cover the surface of the pastry cream with plastic wrap. Refrigerate until it’s slightly chilled. 

Combine the sugar and water in a saucepan over medium heat.

Bring the mixture to a boil and once the sugar is fully dissolved, remove it from the heat. Add some vanilla bean paste or vanilla extract.

Preheat the oven to 350F/177C convection (325F/163C conventional) and line the bottom of an 8 inch (20 cm) round pan. 

In a large bowl or the bowl of a stand mixer, use a whisk attachment to beat together the eggs and granulated sugar.

Beat for about 10 minutes at full speed, until the batter is fluffy, pale and trails off the mixer attachment for a few second before blending into the rest of the batter. 

Meanwhile, in a medium bowl or saucepan, heat the butter in the microwave or on the stove just until it’s melted. Set aside to cool a little. 

In another medium bowl, whisk together the flour and salt. Then sift 1/2 of the flour into the egg mixture and use a rubber spatula to gently fold it into the batter.

Gently pour the melted butter around the edge of the bowl and sift the other half of the flour over the eggs. Fold just until it’s combined. 

Pour the batter into the prepared pan and bake for 23-25 minutes. The tops should be golden brown and spring back when you gently press on the center. 

Remove the pan from the oven and run a knife around the edge of the cake to release it from the pan. Allow it to cool for 15 minutes in the pan and then remove the cake and place it onto a cooling rack. 

Allow the cake to cool completely and then use a large serrated knife to slice it in half. 

Beat the softened butter for 5 minute at full speed, until it’s pale and fluffy.

Add in the pastry cream in 4-5 increments, mixing fully between each addition. 

Use a rubber spatula to smooth out the cream when it’s finished. 

Place a cake ring mold around the bottom layer of the genoise. Cut some acetate to wrap around the cake and insert it between the genoise and the cake ring. Tape the edge to itself so it doesn't move. 

Brush the genoise with 2 oz of simple syrup and then pipe a thin ring of the Crème Mousseline around the edge of the genoise.

Line the strawberry halves around the whole edge, facing outwards. Use the cream with the piping bag to fill in any gaps between the strawberries (see photos). 

Pipe a generous layer of cream on the inside. Fill with more strawberries (I quartered them) and cream.

Spread a nice even layer of cream on top to make it flat. Then top with the second layer of genoise and brush it with another 2 oz of simple syrup.

Use a piping bag with a round tip to make little poofs on top. Decorate with some fresh strawberries, gold foil and gold dust.

Refrigerate the cake for a few hours until it feels firm.

Cake is best served slightly chilled. I like to pull it out of the fridge, slice it and leave it at room temperature for an hour or two.