Cost Breakdown

Critical Success Points

• • Achieve a ribbon‑like genoise batter (step 1)
• • Bake until a clean knife test (step 2)
• • Fully cool the pastry cream before folding (step 10)
• • Fold whipped cream gently to keep the diplomate airy (step 12)
• • Allow the assembled cake to chill at least 6 hours (step 16)
• • Apply the strawberry glaze while warm and let it set (step 18)

Safety Warnings

• • Handle hot syrup and boiling milk with care to avoid burns
• • Use oven mitts when removing the hot cake pan
• • Do not consume raw gelatin; ensure it is fully dissolved
• • Use a sharp knife cautiously when cutting the genoise