Strawberry Diplomat Cream Recipe

Preheat your oven to 170°C. In a mixing bowl, combine 4 eggs and 120 grams of sugar. Blend thoroughly until all of the sugar is combined

Beat the egg and sugar mixture vigorously until it triples in volume and becomes fluffy

Gradually add 120 grams of flour to the egg mixture. Gently fold the flour into the batter using a spoon, ensuring it is well combined

Line your baking sheet with parchment paper. Pour the batter onto the sheet and spread it evenly, ensuring it covers the entire surface

Bake the sponge cake in the preheated oven for approximately 10 minutes, or until it turns golden brown and springs back when gently touched

Once the sponge cake is baked and cooled, cut two circles of the same size, smaller than the mold you'll be using for the cake. For a 24 cm cake, cut out 20 cm circles

Layer the sponge cake circles and set them aside

For the Diplomat cream, start by heating 400 ml of milk in a pot over medium heat

In a separate bowl, mix 4 egg yolks, vanilla sugar, 90 grams of sugar, and 40 grams of corn flour until well combined

Soak 2 sheets of gelatin in cold water for a few minutes until softened

Stirring constantly, slowly add the heated milk into the egg mixture. Transfer the mixture back to the pot and place it on low heat. Stir the mixture until it thickens

Remove the pot from the heat and add 20 grams of butter. Mix well until the butter is melted and combined

Squeeze out any excess water from the softened gelatin sheets and add them to the pot. Mix well to ensure the gelatin is fully dissolved

Pour the Diplomat cream onto a plate, cover it with a thin layer, and let it cool completely

Wash the strawberries and allow them to drain. You'll need approximately 500 grams of strawberries in total, some for the cake's rim, some for the filling, and some for decoration

In a separate bowl, prepare the whipped cream by combining 300 grams of whole fat whipped cream, 2 bags of vanilla sugar, 1 tablespoon of powdered sugar, and 2 tablespoons of mascarpone (optional). Beat everything together at maximum speed until stiff peaks form

Whip the pastry cream to loosen it, then gently fold it into the whipped cream using a spoon, ensuring it is well incorporated

Transfer the Diplomat cream to a pastry bag for easier handling

Cut about 10 strawberries of the same size in half

Soak the sponge cake circles in a syrup or milk. You can whisk some strawberry syrup into the water for added flavor

Place the halved strawberries around the edge of one of the sponge cake circles, creating a rim. Then, place the second sponge cake circle inside the rim

Cut the remaining strawberries into small pieces, reserving some for decoration. Begin by piping the cream between each strawberry, then spread a layer of cream on top of the strawberries

Add the chopped strawberries on top of the cream and drizzle a little more cream over the strawberries. Place the second circle of sponge cake on top and soak it in the syrup

Cover the entire cake with a thin layer of cream, just enough to coat the surface. Smooth it out using a spatula

Place the cake in the refrigerator for at least 5 hours, or preferably overnight, to set

To make it easier to unwrap, you can place the cake in the freezer for 30 minutes before removing it from the mold.Another option is to use a cake ring

Decorate the cake with a little whipped cream if desired, and add a touch of shine to the strawberries by applying a thin layer of topping.Garnish with fresh mint leaves for a little more elegance

A delightful strawberry cake for you to enjoy. Remember to take your time and savor each step of the process. Happy baking