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Fraisier with Diplomat Cream
A light French strawberry cake (fraisier) made with a fluffy diplomate cream, vanilla‑kirsch syrup and a glossy strawberry glaze. Perfect for birthdays, family gatherings or any special occasion.
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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
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