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
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.
Instructions
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Servings
Variations
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.