Strawberry vanilla cake

Warm the eggs and sugar to 35℃, then whip.
Sift and mix the cake flour, cornstarch, and almond powder.
Spread evenly in the prepared mold and bake at 180℃ for 7 minutes.
Cut into 3cm and 2.5cm circles.

Boil water and sugar to make syrup.
Mix in vanilla extract and gold rum.
Brush 1-2g of syrup onto each cut sponge.

Heat strawberries, lemon juice, and vanilla bean to 45℃.
Mix sugar, salt, pectin, and agar agar, then boil together.
Remove from heat and mix in gelatin mass.
Divide 10g into each mold.

Heat water to 45℃.
Add cassonade, pectin, and agar agar, then boil.
Mix in gelatin mass and vanilla pearls.
Divide 8g into each mold.

Roughly blend strawberries and mix with lemon juice.
Mix with hot gelatin mass.
Whip cream and strawberry liqueur until soft.
Fold in Italian meringue.
Combine with strawberry mixture.
Divide 10g into each mold.

Infuse milk with vanilla bean and tonka bean.
Mix yolks and cassonade, cook crème anglaise to 83℃.
Add gelatin mass and cool to 20℃.
Whip cream, strawberry liqueur, and kirsch.
Combine with step 3 and divide 45g each.

Melt chocolate and cocoa butter, emulsify with black coloring.
Spray at 45-50℃.

Boil Absolu Cristal with water and vanilla bean.
Spray onto cake.