Revised Strawberry Cake Recipe in Bar Form

Melt the white chocolate in a double boiler and pour half into a mold placed on a perforated aluminum sheet. Use a brush to spread it over the entire bottom of the mold, then set aside for 30 minutes in the fridge and repeat the process with the remaining chocolate. Set aside in the fridge.

Preheat the oven to 180°C. Whisk the egg yolks with the sugar until the mixture lightens in color, then add the flour and mix well. Whip the egg whites until stiff peaks form and gently fold them into the previous mixture. Pour the preparation into a baking frame the size of the desired mold and bake for 10 minutes at 180°C. Let cool before unmolding and set aside.

Boil the milk with the vanilla. In a mixing bowl, whisk the egg yolks with the sugar until the mixture lightens in color, then add the cornstarch. Mix well. Pour the hot milk while whisking, mix well and return to the saucepan. Bring to a boil while continuously whisking until the cream thickens, then let it cool. Beat the softened butter and then incorporate the pastry cream, spoon by spoon, while continuing to whisk to obtain a mousseline cream.

Pour a layer of pastry cream at the bottom of the chocolate shell. Top with halved strawberries on the cream, then cover with another layer of cream.

To finish, place the sponge cake and refrigerate for a few hours. Unmold before serving. Enjoy your meal!