Framboisier

Prepare the génoise: Preheat your oven to 180°C. Grease and flour a 20cm springform pan. In a large heatproof bowl, combine the Eggs and 120g Granulated sugar. Place the bowl over a saucepan of simmering Water (bain-marie), ensuring the bottom of the bowl does not touch the Water. Whisk continuously until the mixture is warm to the touch (about 45°C) and the sugar has dissolved.

Remove the bowl from the bain-marie and continue to whisk with an electric mixer on high speed until the mixture is very thick, pale, and has tripled in volume, forming a 'ribbon' when the whisk is lifted. This may take 8-10 minutes. Sift the All-purpose flour over the egg mixture in two additions, gently folding it in with a spatula after each addition to maintain volume. Gently fold in the 30g Unsalted butter until just combined. Pour the génoise batter into the prepared springform pan and bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean. Let the génoise cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.

Prepare the crème pâtissière: Split the Vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine the Whole milk, Vanilla bean pod, and seeds. Bring to a gentle simmer over medium heat. In a separate bowl, whisk the 80g Egg yolks with 120g Granulated sugar until pale and creamy. Whisk in the Cornstarch until smooth.