Ingredients

Genoise Sponge Biscuit

165 grams (5.82 ounces) eggs
99 grams (3.49 ounces) sugar
66 grams (2.33 ounces) flour
38 grams (1.34 ounces) corn starch

Soaking Syrup

15 grams (0.53 ounces) lemon juice
15 grams (0.53 ounces) lime juice
25 grams (0.88 ounces) sugar
4 grams (0.14 ounces) water

Custard

375 grams (13.23 ounces) milk
1 vanilla pod
60 grams (2.12 ounces) egg yolks
63 grams (2.22 ounces) sugar
33 grams (1.16 ounces) corn starch
6 grams (0.21 ounces) gelatin
30 grams (1.06 ounces) butter

Diplomat Creme

All the custard
150 grams (5.29 ounces) cream (33-35%)
100 grams (3.53 ounces) mascarpone

Strawberry Compote

100 grams (3.53 ounces) strawberry puree
50 grams (1.76 ounces) fresh strawberries
8 grams (0.28 ounces) lemon juice
15 grams (0.53 ounces) powdered sugar
4.4 grams (0.16 ounces) pectin NH

Instructions

Step 1

Step 1: Preheat the oven to 180C (356F). Combine the eggs and sugar in a heatproof bowl or a mixer bowl. Place the bowl in a water bath, and bring the temperature of the mixture to 50-55C (122 to 131F), stirring constantly with a whisk.

Step 2

Step 2: Whip the mixture: Place the bowl in a mixer or use a hand mixer, and whip the mass on high speed until it cools down to 25-30C (77 to 86F).

Step 3

Step 3: Mix the dry ingredients: Add the sifted flour mixed with the corn starch to the egg mass in 2 to 3 passes. Use a spatula to stir the mixture gently from the bottom to the top each time so as not to disturb the airy texture of the dough.

Step 4

Step 4: Prepare the baking sheet: Line the baking sheet with parchment, silicone or a Teflon mat, and spread the dough over it in an even layer about 2 cm (0.8 inch) thick. The biscuit doesn’t grow much, so you may set the thickness you want to get as a result.

Step 5

Step 5: Bake the sponge biscuit: Bake in the preheated oven to 180C (356F) for 13 to 15 minutes until cooked. The biscuit should bounce under your fingers and have a golden color. No wet marks should be left on a toothpick.

Step 6

Step 6: Cool and cut: Transfer the sponge biscuit layer to a wire rack for cooling. Cut out two circles with a diameter of 18cm (7 inch) and 16cm (6.3 inch) from the cooled biscuit.

Step 7

Step 7: Make the soaking syrup: Combine all the ingredients in a saucepan and bring it to a boil until the sugar dissolves completely. Let the syrup cool down before soaking the biscuit.

Step 8

Step 8: Prepare the mold: Prepare a mold with a diameter of 16cm (6.3 inch) for the filling. You may use a ring covered with foil or a special silicone mold.

Step 9

Step 9: Combine the strawberry ingredients: Place the strawberry puree, lemon juice, and diced strawberries in a saucepan. If the puree is frozen, melt it over low heat, without heating the mixture above 30C (86F).

Step 10

Step 10: Add sugar and pectin: Combine the sugar and pectin NH in a separate bowl. With the heat off, pour the mixture of sugar and pectin into the puree, constantly stirring the puree with a whisk. Turn on medium heat and bring the strawberry mix to a boil, stirring occasionally; simmer the compote for 15 seconds, and remove it from the heat.

Step 11

Step 11: Freeze the compote: Pour the strawberry compote into a mold and freeze until completely frozen.

Step 12

Step 12: Prepare the gelatin: Soak the sheet gelatin in any amount of cold water. If you use powdered gelatin, take 30 grams (1.05 oz) of cold water for 6 grams (0.20 oz) of gelatin.

Step 13

Step 13: Prepare the milk and vanilla: Heat the milk with the vanilla pod (don’t forget to remove the seeds) to a boil in a saucepan. Let it brew for 20 minutes.

Step 14

Step 14: Combine yolks, sugar, and cornstarch: Use a whisk to combine the egg yolks, sugar, and corn starch in a bowl.

Step 15

Step 15: Combine milk with the yolk mixture: Bring the milk to a boil once again and pour the hot milk into the yolks with sugar in a thin stream in three passes, stirring constantly with a whisk.

Step 16

Step 16: Cook the custard: Return the mixture to the saucepan, and place it over medium heat. Stir vigorously with a whisk and bring the mixture to a boil (thickening the cream); stir well to break all lumps, and boil for another 30 to 40 seconds.

Step 17

Step 17: Complete the custard: Remove from the heat, transfer immediately to another container, add the squeezed sheet gelatin or swollen powdered gelatin and cold butter pieces, and combine them completely. Cover the custard with foil in contact and refrigerate for at least 2 hours until it cools completely (up to 4C | 39F).

Step 18

Step 18: Finish the custard: When the custard has cooled and stabilized completely, remove the vanilla pod from the custard and whisk the custard to a homogeneous texture using a mixer with a whisk attachment. Add the very cold cream to the custard in three passes, keep whisking on medium speed; add the mascarpone, and whisk until the crème gets firm and keeps the shape. It should be smooth! Place the crème in a pastry bag.

Step 19

Step 19: Assemble the cake: Use a short ring with a diameter of 20 cm (7.9 inch). Be sure to cover its sides with acetate film. A biscuit with a diameter of 16 cm (6.3 inch) goes to the bottom and the 18 cm (7 inch) to the top. Be sure to soak both sponge biscuits with the lemon syrup. Put the finished cake in the fridge for 2 hours to stabilize. Enjoy cooking!

Servings

Imagine slicing through layers of firm sponge, bursting with the vibrancy of fresh strawberries and creamy custard, all wrapped in a luxurious diplomat crème. 🥰 This Frezier cake is a feast for all the senses and perfect for any occasion. For a unique touch, serve slices with a drizzle of homemade fruit coulis or top with extra fresh berries to enhance the natural flavors of the cake. 🍓 If you're feeling fancy, bring out your favorite vintage plates, and pair each slice with a glass of sparkling wine. ✨ This transforms a simple dessert into a centerpiece that will leave guests asking for more. **Pro tip**: If you’re serving this delight at a summer BBQ or picnic, keep it chilled until serving to maintain its freshness and texture. Steal the show with this cake and create sweet memories. 💖

Equipment

Heatproof Bowl

Essential for combining and warming the eggs and sugar without direct heat.

Mixer

A stand mixer or hand mixer to achieve the perfect airy texture in the genoise sponge. Whisking by hand will be very challenging.

Parchment Paper or Silicone Mat

Ensure that your sponge does not stick to the baking sheet. A non-stick surface is crucial for this delicate cake.

Wire Rack

For cooling the sponge evenly, which is important for consistent texture.

Saucepan

Useful for preparing the soaking syrup, custard, and strawberry compote. A versatile tool in this multi-step process.

Pastry Bag

Helps to pipe the diplomat crème with precision, ensuring a smooth and professional finish.

Variations

Gluten-Free Variation: 🌾👇 Use a blend of gluten-free flour and cornstarch in place of regular flour for the sponge. Ensure that all ingredients, especially the baking powder, are certified gluten-free to avoid cross-contamination. Vegan Variation: 🥰🌱 Substitute eggs with a chia seed or flaxseed mix (1 tablespoon ground seeds + 3 tablespoons water for each egg) and replace dairy milk with almond or soy milk. Use agar-agar instead of gelatin, and coconut cream can substitute for both the heavy cream and mascarpone. Enjoy this vegan variant with just as much joy and flavor!

Faq

  • Do I really need a silicone mat or is parchment paper enough?

    Parchment paper works well, but a silicone mat offers the best non-stick surface and makes cleanup easier.

  • How do I know when the sponge is perfectly baked?

    The sponge should bounce back lightly when pressed and a toothpick inserted into the center should come out clean. Also, look for a golden color.

  • What's the key to a smooth and lump-free custard?

    Stir constantly when heating and ensure you strain the mixture to remove any lumps after cooking. This is crucial for a silky texture.

  • Could I substitute the strawberry compote with another fruit?

    Absolutely! Feel free to experiment with raspberry, blueberry, or even mango compote. Adjust the sugar levels to suit the fruit’s natural sweetness.

  • How can I stabilize the diplomat crème if it turns runny?

    Ensure the cream is very cold before whipping, and try adding a bit more mascarpone. Keeping it chilled can also help maintain its shape.

  • Can I make this cake ahead of time and freeze it?

    Yes, you can assemble the cake and freeze it. Thaw it in the fridge overnight before serving for the best texture and flavor.

Nutrition facts

Fragrant Fraisier cake
Recipe Yield:1 cake
Calories:per serving
Calories (Min - Max):1500 - 1800
Total Fat:100 grams
Saturated Fat:60 grams
Protein:30 grams
Total Carbohydrate:160 grams
Total Sugars:120 grams