Diplomat strawberry cake composed of
– sponge cake soaked in syrup,
– diplomat cream,
– fresh strawberries,
– mascarpone whipped cream.
Equipment used
– Pastry ring
– Tefal baking tray
– Baking paper
– Angled spatula
– 4.5cm-high Rhodoid film
(affiliate links via Amazon)
Ingredients
The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour
Diplomat cream
✔200 g of milk
✔35g of sugar
✔2 egg yolks
✔18 g of butter
✔17g cornflour
✔liquid vanilla or vanilla pod
✔2.5g gelatine
+
✔125g single cream
Mascarpone whipped cream
✔100g single cream
✔50g mascarpone
✔15g caster sugar
Assembly and decoration
Strawberries
The recipe
Serves approximately 4
The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour
In a bowl, whisk the eggs and sugar, place the bowl over a bain-marie and whisk until the mixture reaches 55°C.
Pour into the food processor bowl and whisk until completely cooled. The mixture will double in volume.
Then sift the flour and cornflour over the mixture. Stir gently.
Pour onto a baking tray lined with baking paper. Smooth the surface with an offset spatula.
Place in an oven preheated to 210°C, then immediately reduce the temperature to 180°C and bake for 8–9 minutes. Once cooled, turn out onto a sheet of baking paper and carefully remove the baking paper used during baking.
Cut out two circles that are smaller than your tin. Set them aside for assembly.
Diplomat cream
✔200 g milk
✔35 g sugar
✔2 egg yolks
✔18 g butter
✔17g cornflour
✔liquid vanilla or vanilla pod
✔2.5g gelatine
+
✔125g single cream
Heat the milk and vanilla in a saucepan. In a bowl, mix the egg yolks, sugar and cornflour. Pour in the hot milk, stir, then return to the saucepan. Mix until the cream thickens. Remove from the heat, add the diced butter and the gelatine (previously softened in a large bowl of cold water) and mix. Cover with cling film and leave the cream to cool completely.
Whip the liquid cream (min. 32% fat) using an electric whisk. Add the cooled custard; it must be at the same temperature as the whipped cream.
Assembly
Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, held in place with a piece of tape. Arrange halved strawberries all around the edge. Place your first sponge cake layer at the bottom. Brush this layer with a sugar syrup flavoured with rum or kirsch.
For the syrup
In a small saucepan, combine 30g caster sugar and 30g water, then heat until boiling. Remove from the heat and add a small dash of alcohol. Mix well.
Pipe some diplomat cream, a few strawberries cut into pieces, some cream, the second sponge cake layer soaked in syrup and finish with a little cream. Smooth the surface with an offset spatula, cover with cling film, then chill for at least 2 hours to allow the cream to set and give your strawberry cake its structure.
Mascarpone whipped cream
✔100g single cream
✔50g mascarpone
✔15g caster sugar
Whip the cream. In a mixing bowl, pour in the well-chilled single cream (minimum 30% fat content to ensure it whips properly) and the mascarpone. Whisk with an electric mixer, gradually incorporating the caster sugar. Fill a piping bag fitted with a plain nozzle.
Pipe the whipped cream onto the top of your strawberry cake.
Remove the ring and the plastic film before serving.
I decorated it with Gariguette strawberries.
