– Combine the custard with the butter cream and mix until smooth.

– Halve across the genoise and soak in the liqueur. Put 1/3 prepared cream on each cake.

– Place the strawberries on one cake and cover with another cake with the cream side down.

– Top the cake with the remaining cream, sprinkle with the sugar powder. Cool.

– Decorate with white chocolate, sweet paste flowers, caramel with chocolate and strawberries.