Steps

• Slice the vanilla pod lengthwise and extract the seeds from one half. In a saucepan, start heating the milk with two pieces of lemon zest, the half vanilla pod, and the seeds you extracted.

  Separately, beat the egg yolks with the sugar using a hand whisk until they become light, then add the cornstarch.

  Pour a few tablespoons of milk into the egg yolk mixture and mix well, then combine the rest and return to the heat.

• Cook over low heat, stirring constantly. When it starts to thicken and simmer, the cream is ready.

  Pour the cream into a glass bowl, remove the lemon and pod, cover with a sheet of cling film in contact (to prevent a skin from forming on the surface) and let it cool.

  Once at room temperature, move to the refrigerator.

• Whisk the eggs with the sugar for 7/8 minutes, they should triple in volume, then while whisking, add a pinch of salt, grated lemon zest, and oil.
  Now, with a spatula, combine the previously sifted flours, if lumps form, use the electric whisk for a few seconds.

• Grease and flour the smart mold and pour the batter (about 250 g of the total), the rest into another mold that will be used for decoration.

  Bake at 350 degrees F for 20 minutes. Always do the toothpick test to check baking. Then remove from the oven and let cool well before unmolding.

  

• When the base and cream are cold, you can assemble the cake.

  Moisten the base with the prepared syrup without overdoing it.

  Whip the cream with the powdered sugar and the seeds from the remaining half vanilla pod to stiff peaks.

  Spread half of the cream on the bottom of the soft tart and mix the rest with the custard.

• Place the cream in a piping bag with your preferred nozzle; I used a flat nozzle for the waves as you see in the photo. Cover the entire tart with the cream.

  

• Now cut the sponge cake disc into cubes (there will be leftovers) and the strawberries into wedges, then decorate as you like.

  Let it rest in the fridge for at least a couple of hours before enjoying it.