Strawberry & Diplomat Cream Cake

METHOD

Only 1/2 Madeira Cake Mix is needed for this.

1. In a mixing bowl mix 250g of the Madeira Cake Mix with 100ml of water and 30 ml oil.  Split in two 7-inch round tins and bake in a pre-heated oven on 170^oC (or 160^oC fan oven) for 20 minutes or until fully baked. Remove from the oven and allow to stand for 10-15 minutes before tipping out onto a cooling wire. Allow to fully cool before using (we recommend making the sponges the day before!).

For the pastry cream filling:

1. Bloom the gelatine sachet in a small bowl in the water.
2. In a large mixing bowl, whisk together the eggs, sugar, flour and cornflour until they turn a pale colour and set aside.
3. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
4. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
5. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth and thick in texture.
6. When you take it off the heat, add in the bloomed gelatine and mix until fully dissolved.
7. Transfer to a bowl to cool and add cling film attached to the top of the cream to prevent it forming a skin. Once cooled enough, place in the fridge. This needs to fully cooled down before using further.
8. Remove the pastry cream from the fridge and mix it by hand or with the mixer to soften and make a smooth cream (might have a jelly-like texture because of the gelatine but once mixed it will have a smooth texture).
9. Add a 1/3 of the whipped cream in and mix until smooth. Then fold in the rest of the whipping cream until you have a smooth cream!

Assembly:

1. Place the bottom sponge on your serving plate, add a thin layer of jam and spread evenly but do not go all the way to the ends.
2. Prepare your strawberries by trimming the bottoms and cutting in half (try to get as even height as possible). Chop the trimmings into small pieces and place them on top of the jam.
3. Put 1/3 of the cream filling in the middle of the cake and spread a very thin layer to the ends, leaving a gap for the halved strawberries to go around.
4. Place the strawberries with the cut side facing out (this is easier to do with a ring, or place the strawberries and then add a layer of cling film to go around and place more cream filling to cover the strawberries). There will be plenty of cream filling.
5. Add the second sponge on top and leave in the fridge for couple hours to set. If you are using cling film make sure it is tight enough and the strawberries are intact within the cake.
6. You can either pipe on top more cream or dust with icing sugar!