Imported from Instagram
French Strawberry Cake with Agar-Agar Diplomat Cream
A French fraisier made with an airy sponge cake, a light and creamy diplomat cream stabilized with agar-agar, and fresh strawberries arranged in layers. The cake rests overnight in the refrigerator to achieve perfect stability when unmolded.
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Ingredients
- 4 Whole eggs (For the sponge cake)
- 120 g Sugar (For the sponge cake)
- 120 g Flour (Sifted; for the sponge cake)
- Salt (1 pinch; for the sponge cake)
- 500 ml Whole milk (For the diplomat cream; reserve a small amount to dissolve the agar-agar)
- Vanilla (Amount unspecified; to flavor the cream and soaking milk)
- 4 Egg yolks (For the diplomat cream)
- 100 g Sugar (For the diplomat cream)
- 50 g Cornstarch (For the diplomat cream)
- 2 g Agar-agar (Can be replaced with 3 gelatin sheets)
- 250 ml Heavy cream 30% milk fat (Very cold; to be whipped until firm)
- 500 g Fresh strawberries (Prepare halves for the sides and pieces for the filling)
- Jam (Amount unspecified; to fill the second sponge cake layer)
- Vanilla milk (Amount unspecified; to soak the sponge cake)
Steps
- 1
Preheat the oven to 180 °C. Prepare a suitable cake pan for the sponge cake, lining it if necessary.
- 2
For the sponge cake, whisk the eggs and 120 g of sugar until very light and foamy, and the mixture has tripled in volume. It should be pale, thick, and well aerated.
- 3
Add the sifted flour and pinch of salt. Gently fold with a spatula, lifting the mixture, to retain as much air as possible in the batter.
- 4
Pour the batter into the pan and gently smooth the surface without deflating it.
- 5
Bake at 180 °C for about 20 minutes, until the surface is nicely golden and a knife inserted into the center comes out clean. Allow to cool completely.
- 6
For the diplomat cream, heat the whole milk with the vanilla until very hot, without necessarily bringing it to a boil.
- 7
In a bowl, whisk the egg yolks, 100 g of sugar, and cornstarch until smooth.
- 8
Gradually pour the hot milk over the egg yolk mixture, whisking constantly to loosen it and prevent the eggs from coagulating.
- 9
Take a small amount of the hot milk and dissolve the agar-agar in it. Add this mixture to the previous preparation and whisk to distribute it thoroughly.
- 10
Pour the mixture back into the saucepan. Bring to a boil while whisking continuously, until the cream thickens to the consistency of pastry cream.
- 11
Pour the cream into a container, cover it directly on the surface with plastic wrap, and allow it to cool completely in the refrigerator.
- 12
When the cream is thoroughly chilled, whisk it until smooth again.
- 13
Whip the very cold heavy cream until firm, then gently fold it into the cooled cream in several additions, using a spatula, to make a light diplomat cream.
- 14
Wash, hull, and cut the strawberries. Set aside even halves to place against the sides of the pan, as well as pieces for the interior filling.
- 15
To assemble, arrange the strawberry halves all around the pan, cut side against the wall, packing them evenly.
- 16
Cut the cooled sponge cake into three discs. Place the first disc in the bottom of the pan and lightly soak it with vanilla milk.
- 17
Spread some of the diplomat cream over the first disc, paying particular attention to the edges and the spaces between the strawberries to eliminate any gaps.
- 18
Add the second sponge cake disc. Top it with strawberry pieces and jam, distributing them without overloading the center.
- 19
Cover this filling with another layer of diplomat cream and smooth the surface.
- 20
Finish with the last sponge cake disc, then spread the remaining cream over the top and smooth carefully.
- 21
Cover the fraisier and let it rest overnight in the refrigerator so the cream can firm up and the cake will hold perfectly when unmolded.
- 22
The next day, carefully unmold and serve well chilled.
Notes
The creator indicates that the agar-agar can be replaced with 3 gelatin sheets. Resting overnight in the refrigerator is important for the cake to hold its shape when unmolded. The amounts of jam, vanilla, and vanilla milk are not specified in the source.
Nutrition per serving
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