A refreshing no-bake dessert made with fresh strawberries, delicate diplomat cream, and soft ladyfingers. Light, creamy, and full of fruity flavor, this elegant cake is perfect for warm days and family gatherings.
Strawberry Diplomat Cake
Ingredients
For the Diplomat Cream
For the Whipped Cream Mixture
For the Filling
For Assembly
Instructions
-
Prepare the Egg Cream
- In a double-bottom saucepan, crack the eggs.
- Add:
- Sugar
- A pinch of salt
- Mix well until combined.
- Pour in the milk.
-
Cook the Cream
- Place the saucepan over medium heat.
- Stir constantly until the cream thickens and begins to boil.
- Be careful not to stop stirring to avoid lumps.
-
Hydrate the Gelatin
- In a small bowl, combine:
- 100 ml cold water
- Gelatin sachets
- Let the gelatin hydrate for a few minutes.
- In a small bowl, combine:
-
Finish the Diplomat Cream
- Once the cooked cream thickens, remove it from the heat.
- Add:
- Hydrated gelatin
- Vanilla essence
- Stir well until the gelatin fully dissolves.
- Leave the cream to cool completely.
-
Prepare the Strawberries
- Wash the strawberries well and remove the stems.
- Slice half of them.
- Cut the remaining half into small cubes.
-
Prepare the Whipped Cream
- In a large bowl, combine:
- Cold whipping cream
- Vanilla paste
- Sour cream
- Mix until fluffy.
- Gradually fold in the cooled egg cream
- In a large bowl, combine:
-
Assemble the Cake
- Arrange sliced strawberries in the dish or tray.
- Pour part of the cream over them using a ladle.
- Add the diced strawberries.
- Dip the ladyfingers briefly in milk and place them on top.
Refrigerate the cake overnight for the best texture and flavor.