Rhubarb strawberry vanilla cake

Mounted ganache
Soak the gelatine in cold water.
Cut the vanilla pod in half lengthways. Scrape out the seeds.
Pour the 70g of cream into a small saucepan and add the honey, vanilla seeds and cut vanilla pod.
Bring to the boil. Stop as soon as it boils.
Leave to infuse for 10 to 15 minutes.
Remove the pod, taking care to extract as many seeds as possible.
Melt your white chocolate in a double boiler.
When melted, gently warm the cream with the vanilla seeds for a few moments.
Add the cream in 3 batches to the melted white chocolate.
Then add the 175g of cold cream and mix well.
Cover with cling film, leaving no air bubbles between the mixture and the film.
Refrigerate for at least 4 hours.

Confit
Place the washed, hulled and quartered strawberries in a small saucepan.
Add the peeled and cubed rhubarb and the vanilla sugar.
Cover and cook over a low heat for around 15 minutes until the mixture resembles compote.
Whisk well and set aside.

Génoise
Preheat your oven to 190 degrees.
Whisk the eggs and sugar in a large bowl.
Put the mixture in a bain-marie and whisk with an electric whisk until the mixture is white and the temperature is around 50 degrees. (The mixture should triple in volume).
Remove from the water bath and continue to whisk until the temperature reaches 25-30 degrees (you should be able to touch the bowl without feeling very hot).
Add the sifted flour and cornflour in 2 additions, mixing gently with a spatula.
Pour into your buttered and floured tin.
Bake for 15 minutes.
Cool on a wire rack.