Description
A visually stunning French strawberry layer cake with airy genoise sponge, luscious diplomat cream, and fresh strawberries. Light, moist, and bursting with springtime flavor.
Ingredients
200g all-purpose flour
200g unsalted butter, softened
150g caster sugar
4 large eggs
200g fresh strawberries
50g granulated sugar for syrup
250ml whole milk
3 egg yolks
60g cornstarch
30g unsalted butter (for cream)
250ml heavy cream
1 tsp vanilla extract
100g fresh strawberries (for garnish)
Instructions
Preheat oven to 350°F (175°C) and grease an 8-inch round cake tin
Sift flour and set aside
Whisk eggs, sugar, and vanilla for 10 minutes until pale
Fold in flour and butter until smooth
Pour batter into tin and bake for 25-30 minutes until golden
Meanwhile, puree 200g strawberries with 50g sugar; simmer for 5 minutes to make syrup
For diplomat cream: Whisk milk, egg yolks, cornstarch, and 30g sugar over low heat until thickened; cool completely
Whip heavy cream with 30g sugar until stiff peaks form; fold into cooled cream
Layer cake: Brush bottom sponge with syrup, add 2/3 diplomat cream, a ring of fresh strawberries, remaining cream, and top sponge
Refrigerate for 2-4 hours before serving
Notes
Use fully ripe strawberries for best flavor
Cover and refrigerate for up to 2 days
Adjust syrup sweetness depending on strawberry ripeness
Halal-friendly; substitutes used in place of any animal-derived additives
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg