Strawberry cake with diplomat cream

Ingredients

• 3 Whole eggs (at room temperature)
• 90 g All-purpose flour (sift before use)
• 270 g Granulated sugar
• 100 ml Water
• 20 g Strawberry liqueur (or 20 ml strawberry syrup)
• 500 ml Whole milk
• 4 Egg yolks (at room temperature)
• 1 Bourbon vanilla bean (split and seeds scraped)
• 40 g Cornstarch (Maïzena)
• 3 Gelatin sheets (2 g each, softened in cold water)
• 35 g Unsalted butter (at room temperature)
• 320 g Whole liquid cream (30% fat) (well chilled)
• 500 g Fresh strawberries (stemmed, uniform size)
• 30 g Shelled pistachios (halved, for decoration)
• 10 g Young greens (watercress, arugula) (for the finishing touch)

Instructions

1. Prepare the strawberry liqueur syrup

   Mix 100 g of granulated sugar and 100 ml of water in a small saucepan. Bring to a boil, let simmer for 1‑2 minutes, then remove from heat and let cool. Add 20 g of strawberry liqueur once the syrup is warm.

   Time: PT5M

   Temperature: 100°C

2. Prepare the genoise batter

   Separate the whites from the yolks. Whisk the 3 whole eggs with 90 g of sugar until the mixture whitens and doubles in volume. Gently fold in the sifted flour using a spatula. Pour the batter into the 20 cm pan previously buttered and floured or lined with parchment paper.

   Time: PT15M

3. Bake the genoise

   Bake the genoise at 180 °C for 20 minutes. Check doneness with the tip of a knife which should come out dry.

   Time: PT20M

   Temperature: 180°C

4. Soften the gelatin

   Place the 3 gelatin sheets in a bowl of cold water for 5 minutes.

   Time: PT5M

5. Heat the milk with vanilla

   Bring 500 ml of whole milk with the split vanilla bean to a boil. As soon as it boils, remove from heat, discard the bean and scrape the seeds into the milk.

   Time: PT5M

   Temperature: 100°C

6. Whisk the yolks with sugar

   In a bowl, whisk 4 egg yolks with 80 g of sugar until the mixture lightens. Add the cornstarch and mix well.

   Time: PT5M

7. Cook the pastry cream

   Pour the hot milk over the yolk‑sugar‑cornstarch mixture in a stream while whisking. Return everything to the saucepan, bring to a boil then cook an additional 30 seconds while stirring constantly.

   Time: PT5M

   Temperature: 100°C

8. Incorporate butter and gelatin

   Remove the saucepan from the heat, add 35 g of unsalted butter in pieces and the squeezed gelatin. Mix until fully dissolved.

   Time: PT5M

9. Cool the pastry cream

   Pour the cream into a container, cover in direct contact with plastic wrap and let cool at room temperature (about 15 minutes).

   Time: PT15M

10. Whip the liquid cream into whipped cream

    In the chilled mixer bowl, whisk 320 g of very cold liquid cream until a firm consistency is achieved.

    Time: PT10M

11. Combine the pastry cream and whipped cream (diplomat cream)

    Fold the cooled pastry cream with the whipped cream in two stages: add a small portion of whipped cream to loosen, then gently incorporate the rest by lifting the mixture from the bottom up.

    Time: PT5M

12. Slice the genoise and strawberries

    Divide the genoise into two horizontal layers. Stem the strawberries and cut them in half lengthwise.

    Time: PT10M

13. Assemble the strawberry cake – first strawberry layer

    Place the 22 cm pastry ring on a tray. Arrange the halved strawberries against the ring wall, ensuring they are uniform in size and do not protrude beyond the edge.

    Time: PT5M

14. Add the first soaked genoise layer

    Place the first genoise layer in the center of the ring, generously brush with strawberry liqueur syrup.

    Time: PT5M

15. Spread the first layer of diplomat cream

    Spread an even layer of diplomat cream over the genoise using a palette knife.

    Time: PT5M

16. Add a second strawberry layer

    Arrange the remaining halved strawberries over the entire cream surface, pressing them lightly.

    Time: PT5M

17. Second genoise layer

    Place the second genoise layer on the strawberries, brush again with syrup.

    Time: PT5M

18. Cover the cake with diplomat cream

    Spread the remaining diplomat cream over the top and sides of the strawberry cake, smooth with the palette knife.

    Time: PT10M

19. Chill

    Place the strawberry cake in the refrigerator for 2 to 3 hours (minimum 2 hours) so the flavors develop and the cream stabilizes.

    Time: PT2H

20. Final decoration

    Carefully remove the ring. Decorate the top with a few drops of marbled red glaze, halved strawberries, pistachios split in half and some young greens.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: T55 wheat flour
• Instead of Granulated sugar: cane sugar
• Instead of Strawberry liqueur: strawberry syrup
• Instead of Whole milk: semi-skimmed milk
• Instead of Bourbon vanilla bean: vanilla extract
• Instead of Cornstarch (Maïzena): potato starch
• Instead of Gelatin sheets: agar‑agar (adjusted amount)
• Instead of Unsalted butter: vegetable margarine
• Instead of Whole liquid cream (30% fat): cream with 35% fat
• Instead of Fresh strawberries: mixed berries
• Instead of Shelled pistachios: macadamia nuts

Equipment Needed

• 22 cm pastry ring
• 20 cm genoise pan
• hand whisk
• electric mixer with whisk
• medium saucepan
• stainless steel or glass bowl
• silicone spatula
• plastic wrap
• parchment paper
• cooking thermometer (optional)
• chef's knife
• cutting board
• pastry palette (optional)

Critical Steps — Do Not Skip

• Baking the genoise without it collapsing
• Cooking the pastry cream (do not overcook)
• Incorporating gelatin without it coagulating
• Mixing whipped cream with pastry cream (delicate folding)
• Assembling the cake while ensuring the syrup is sealed

Chef Tips from the Video

• Scrape the vanilla bean seeds directly into the milk for an intense flavor.
• Use strawberries of uniform size for a homogeneous visual result.
• For a more pronounced marbled effect, add the red glaze in several passes with a toothpick.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered with plastic wrap, up to 3 days.

Freezer: Not recommended; the texture of the diplomat cream deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the genoise and diplomat cream the day before and store them separately in the fridge.
• The syrup can be made ahead and kept in an airtight jar.
• The assembly can be done 24 hours ahead; the strawberry cake improves with time.