For the Vanilla Cream:
- 2 cups (500 mL) whole milk
- 2 tsp vanilla bean paste
- ⅜ cup (85 g) sugar
- 4 Tbsp cornstarch
- ¼ tsp salt
- 6 large egg yolks
- 3 tablespoons (45 g) chilled unsalted butter, cut into pieces
For the Norwegian Sponge Cake:
- 6 large eggs, room temperature
- 1⅛ cups (240 g) sugar
- 2 Tbsp water
- 1 tsp vanilla bean paste
- 1¾ cup (180 g) all-purpose flour
- ¾ cup (80 g) cornstarch
For the Filling:
- 2 cups strawberries, sliced + juice & zest from ½ lemon + 3 tbsp sugar
- 2 cups whipped cream, slight sweetened + 1 tsp vanilla bean paste
- 1 portion of pastry cream
For the Decorating:
- 18 oz (500 g) white marzipan
- Powdered sugar for dusting
- 1 cup whole strawberries