Certainly! Here’s a recipe for a delicious strawberry cake with diplomat cream, combining the freshness of strawberries with the richness of a creamy filling:
Strawberry Cake with Diplomat Cream
Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, diced
For the diplomat cream:<!–nextpage–>
- 1 cup whole milk
- 1/2 vanilla bean pod, split and seeds scraped (or 1 teaspoon vanilla extract)
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
For assembly:
- Fresh strawberries, sliced (for garnish)
- Powdered sugar, for dusting (optional)
Instructions:
- Make the cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Begin and end with the flour mixture.
- Fold in diced strawberries gently.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the diplomat cream:<!–nextpage–>
- In a medium saucepan, combine milk and vanilla bean pod (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let it steep for 10-15 minutes to infuse the flavor.
- In a mixing bowl, whisk together egg yolks, granulated sugar, and cornstarch until pale and creamy.
- Gradually whisk the warm milk into the egg yolk mixture, a little at a time, to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling.
- Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl. Discard the vanilla bean pod (if used) and cover the pastry cream with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely.
- Assemble the cake:
- In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cooled pastry cream (diplomat cream) until well combined and smooth.
- Slice and assemble:<!–nextpage–>
- Once the cake is completely cooled, slice it horizontally into two layers.
- Spread a generous amount of diplomat cream over the bottom layer of the cake.
- Place the second layer on top and spread more diplomat cream over the top.
- Garnish with fresh sliced strawberries on top.
- Serve:
- Dust with powdered sugar if desired.
- Refrigerate the cake until ready to serve. Enjoy the creamy and fruity delight!
Tips:
- Ensure the cake is completely cooled before assembling with the diplomat cream to prevent the cream from melting.
- You can adjust the sweetness of the diplomat cream by adding more or less powdered sugar according to your taste.
- This cake is best enjoyed fresh but can be stored in the refrigerator for up to 2-3 days.
This strawberry cake with diplomat cream is a perfect balance of fluffy cake layers, creamy diplomat cream, and fresh strawberries. It’s sure to impress your guests and make any occasion special with its delicious flavors and elegant presentation.