Strawberry cake with diplomat and white chocolate ganache. A delicious and eye-catching strawberry dessert! A layered cake made with a soft sponge cake base, soaked with vanilla, filled with Diplomat Cream, a fresh strawberry compote, and finally covered with a white chocolate ganache.
In one bite, you’ll experience a marvelous mix of textures: the softness of the base, the creaminess of the filling, the tangy hint of fruit, balanced by the sweetness of the ganache! Truly unique, it’s a simple preparation that requires some time to make the various components.
The base is tall, soft, without yeast and butter, which you can prepare even the day before. Both the cream and the ganache are prepared quickly, but need to be made at different times as they require cooling. The secret to perfection is to assemble the cake when all the bases are cold, and to place the strawberries not only inside the cake but also on top as decoration. Perfect as a dessert for special occasions, birthdays, anniversaries, family Sundays
Here are other strawberry recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 1,004.42 (Kcal)
- Carbohydrates 111.70 (g) of which sugars 85.77 (g)
- Proteins 14.95 (g)
- Fat 57.37 (g) of which saturated 11.80 (g)of which unsaturated 9.77 (g)
- Fibers 1.25 (g)
- Sodium 279.18 (mg)
Indicative values for a portion of 405 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (whole)
- egg yolks (3)
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 2/3 cup potato starch
- lemon (zest grated)
- 1 tablespoon vanilla extract
- pinches salt (1)
- 2/3 cup water
- 1 tablespoon sugar
- teaspoons vanilla essence (1)
- 1 cup cup whole milk (fresh)
- 1/4 cup liquid fresh cream
- 1 cup cup liquid fresh cream
- 3 egg yolks
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon potato starch
- teaspoons vanilla extract (1)
- 1/3 cup powdered sugar
- 1 1/4 cups whipping cream
- 7 oz white chocolate
- 9 oz strawberries (+ 3.5 oz for decoration)
- 1/4 cup sugar
- 1/2 lemon (juice)
Tools
- Cake Pan Set of 3 pieces, non-stick cake pan with removable bottom for Easter cakes, 4.7 in, 5.5 in, 6.3 in
- Electric Whisk Moulinex HM3101 Quick Mix Electric Whisk with Beaters and Kneading Hooks, 300W, 76.6Decibel, White
- Saucepan Moneta Etnea Saucepan 2 Handles 7.9 in, stone effect, Made in Italy
- Knife Decora 0271010 Sponge Cake Knife, Steel, Black, Blade Length 12 in
Steps
First, prepare the base by following the sponge cake recipe. I used a 5.5 in diameter cake pan, 5.5 in high
Meanwhile, make the syrup by heating water and sugar on the stove until it boils and the sugar dissolves. Add the vanilla, stir for a few seconds, and turn off the heat. Let it cool first at room temperature, then in the fridge
Next, prepare the cream following the DIPLOMAT CREAM recipe. Once ready, let it cool
Prepare the ganache following the WHITE CHOCOLATE GANACHE recipe and set aside
Finally, prepare the Strawberry Compote:
In a saucepan, place the washed and diced strawberries, add the sugar and lemon juice. Boil for 15 minutes until the strawberries are almost broken down and the juice is reduced. Then turn off the heat and let it cool
Start by cutting the well-chilled sponge cake bases into 5 discs. Place the first base on the serving plate and moisten with cold syrup, starting from the edges and moving to the center. Add a first layer of Diplomat cream using a piping bag or a spoon, starting from the center and swirling outward, leaving a few millimeters from the edge.
Add a generous handful of strawberry compote on top of the cream. Add the second disc, moisten starting from the outside, fill with cream, and so on, until all the ingredients are used up. The last disc should only be moistened with syrup.
Finally, decorate the surface and sides with plenty of chocolate ganache. Refrigerate for at least 2 hours before serving
Storage of Strawberry Cake with Diplomat and White Chocolate Ganache
The cake can be stored in the fridge for about 2 days
FAQ (Questions and Answers)
Can other fruits be used instead of strawberries for the strawberry cake with diplomat and white chocolate ganache?
Of course, you can use blueberries, blackberries, or raspberries as you prefer
