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Fraisier Cake with Diplomat Cream Recipe

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This elegant Fraisier Cake combines a light and airy genoise sponge with a luscious diplomat cream infused with vanilla and orange blossom water. Fresh strawberries, both sliced and cubed, create vibrant layers within the cake, while a strawberry syrup moistens the cake layers for a refreshing, fruity finish. Topped with icing sugar, fresh strawberries, mint leaves, and optional almonds, this classic French dessert is a showstopper perfect for special occasions.

Ingredients

Genoise Sponge

  • 4 large Eggs
  • 80 gr Caster Sugar
  • 100 gr Plain / All-Purpose Flour
  • 20 gr Cornstarch

Strawberry Syrup

  • 60 gr Strawberries (fresh or frozen)
  • 90 ml Water
  • 50 gr Caster Sugar

Diplomat Cream

  • 500 ml Full Cream / Whole Milk
  • 1 1/2 teaspoon Vanilla Paste or 1 fresh Vanilla Bean
  • 1 teaspoon Orange Blossom Water (optional)
  • 4 large Egg Yolks (room temperature)
  • 40 gr Caster Sugar
  • 40 gr Cornstarch
  • 1 1/2 teaspoon Gelatine Powder + 2 tablespoon cold water
  • 250 ml Thickened / Heavy Cream (35% fat content minimum)

Cake Filling

  • 500 gr Fresh Strawberries (or more to taste)
  • 20 gr Flaked Almonds (optional)

Cake Toppings

  • Icing Sugar (to taste)
  • Fresh Strawberries (to taste)
  • Flaked Almonds (to taste)
  • Mint Leaves (to taste)

Instructions

  1. Prepare Genoise Sponge: Preheat your oven to 160°C (325°F). Line a 30 x 45 cm (12 x 18 inch) flat baking tray with baking paper. In the bowl of a stand mixer, whisk the eggs and caster sugar on medium to medium-high speed for about 10 minutes until pale, thick, frothy, and doubled in volume. Sift the flour and cornstarch over the mixture, gently folding in with a spatula until just combined. Pour the batter into the tray and level with an offset spatula. Bake for 10 to 12 minutes until puffed and golden. Cool on a rack, then remove baking paper and cut two 20 cm (8-inch) circles using a pastry ring.
  2. Make Strawberry Syrup: Blend strawberries (thawed if frozen) until smooth, then strain through a fine mesh sieve to extract the juice. Combine strawberry juice, water, and sugar in a small pot over low-medium heat. Cook for about 5 minutes, stirring occasionally, until sugar dissolves and syrup slightly thickens. Set aside to cool.
  3. Prepare Diplomat Cream Base: Heat milk, vanilla paste (or scraped vanilla bean), and orange blossom water in a saucepan over low heat until simmering. In a separate bowl, whisk egg yolks and sugar until combined, then add cornstarch and whisk again. Temper this mixture by gradually pouring half the hot milk into it while whisking, then return everything to the saucepan. Cook over low to medium-low heat, stirring constantly, until the custard thickens and reaches about 82°C (180°F). Remove from heat.
  4. Dissolve Gelatine and Cool Cream: While custard is hot, dissolve gelatine powder in cold water, then stir into custard until fully incorporated. Transfer cream to a clean bowl or tray, cover with plastic wrap touching the surface, and chill in the fridge until cooled to room temperature.
  5. Whip Cream and Combine: Whip cold heavy cream to stiff peaks. Loosen chilled pastry cream by whisking, then gently fold whipped cream into it in 3 to 4 additions. Transfer the diplomat cream into a piping bag fitted with a large round tip.
  6. Prepare Strawberries: Choose strawberries of similar height for edges; slice these in half vertically. Dice remaining strawberries into small cubes. Set aside flaked almonds if using.
  7. Assemble Cake Base Layer: Place an 8 x 2 inch (20 x 5 cm) pastry ring on a flat surface and line the inside with an acetate strip. Put one genoise layer at the bottom and brush thoroughly with strawberry syrup. Arrange halved strawberries along the inside edge, cut side facing out, packed tightly.
  8. Fill Cake: Pipe diplomat cream between the edge strawberries, filling up to the top of the ring. Spread half of the remaining cream over the genoise base. Add cubed strawberries and flaked almonds (if using) evenly and gently press to avoid air pockets. Pipe the remaining diplomat cream over the strawberries and almonds, ensuring it reaches the ring's edges and covers the edge strawberries inside.
  9. Top with Second Sponge Layer: Brush the second genoise circle with strawberry syrup on one side only. Place syrup side down over the cream filling and press gently to level.
  10. Chill Cake: Refrigerate the cake for at least 3 to 4 hours, preferably overnight, to allow it to set.
  11. Decorate and Serve: Before serving, dust the top with icing sugar. Garnish with fresh strawberry slices, mint leaves, and flaked almonds as desired. Carefully remove the pastry ring and acetate strip before slicing and serving.

Notes

  • Use a flat baking tray approximately 30 x 45 cm (12 x 18 inches) for the genoise sponge to ensure even baking.
  • When folding in the flour and cornstarch, be gentle to keep the batter airy for a light sponge.
  • Room temperature eggs improve volume when whisking.
  • Gelatine ensures the diplomat cream sets properly for slicing.
  • Acetate strips help achieve clean edges and easier removal of the cake ring.
  • Strawberry syrup keeps the sponge moist and enhances flavor.
  • Use fresh high-quality strawberries for the best texture and taste.
  • Chilling overnight improves sliceability and flavor melding.

Find it online: https://recipefeastful.com/fraisier-cake-with-diplomat-cream-recipe/