This is how to make custard cream. In a bowl or pot, mix all the sugar and flour yolk with a whisk.

Mix heated milk with a whisk, little by little, until it boils. If you have vanilla bean, put it in with milk and boil it. If you don't, you can make it with vanilla extract.

Put the mixed ingredients in a pot, place them on a gas stove, and mix them with a whisk. Heat them on medium to low heat for 1-2 minutes, and mix them continuously to make custard cream.

Turn off the gas stove if it has a transparent color and flows when you lift the whisk.

I whipped about 60% of the whipped cream and mixed it with the custard cream. (If the cream you made is watery, it's better not to mix it with the whipped cream. It's hard to maintain its shape if it's too watery because it's solidified in the refrigerator. If you're going to make it as a gift, you have to soak 6 to 7 sheets of pangeratin in cream, melt it in medium hot water, and mix it. I made it while reading a baking book, but there was no pangelatin in the ingredients, so I just made it, and I made a cake that I couldn't cut and had to scoop.)

Wrap the mousse mold, spread a sheet of Genoese, cut the strawberries in half, and put them in the mold.

Put the cooled cream in a squeezing bag and squeeze it carefully between the strawberries. If there is an empty space at this time, there can be a hole in the cake.

Put the strawberries on top again, squeeze the cream, and put all the remaining cream on top and smooth it out with a spatula.

Let the cake harden in the refrigerator for 2-3 hours.

Boil the strawberry puree with the maze and starch syrup, then add the soaked pangelatin to the boil. (Strawberry puree and Miroa are available on the baking site.) Pour the strawberry jelly into the hardened cake and let it harden in the refrigerator for about an hour. As a decoration, put strawberries on top and it's done!