Strawberry Fraiser Cake Recipe | My Neighbor Totoro themed cake

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Strawberry Fraiser Cake. It's made from a soft, fluffy cake that's filled with layers of diplomat cream and fresh strawberries.
The full ingredient list can be found in the video.
The order I recommend:
Pastry cream
Cake
Whipped cream
DIPLOMAT CREAM
Pastry cream:
1. Using a whisk, mix the egg yolks with sugar
2. Add cornstarch to the egg yolk mixture then mix until combined. Set this aside.
3. Add milk to pot. Bring it to the stove and heat up the milk until it starts to bubble. Once it bubbles, remove it from the heat.
4. Slowly pour 1/2 of the hot milk into the egg yolk mixture while mixing. Once everything is mixed, add in the remaining hot milk and mix until it’s combined.
5. Pour mixture back into the pot then head back to the stove.
6. On medium heat, cook the mixture until it thickens, stirring frequently. It may look lumpy at first but eventually it’ll come together into a smooth cream.
7. Transfer the pastry cream to a bowl and cover it with plastic wrap. Place the plastic wrap directly onto the pastry cream so it doesn’t develop a film
8. Chill for 2-3 hrs
Whipped cream:
1, In a large mixing bowl, combine cream, powdered sugar and vanilla.
2. Mix until soft peaks form
Combine the pastry cream and the whipped cream and mix until it’s uniform. Cover and refrigerate for 1 hour before using.
SPONGE CAKE
1. Line a 7 inch cake pan with parchment paper.
2. Separate the egg yolks and egg whites.
3. Place the egg whites in a large mixing bowl. Add cream of tartar and mix until it’s frothy. Note: I do all my mixing at a medium speed.
4. Once it is frothy, add in 1/3 of the sugar. Continue to mix for a minute then add another 1/3 of the sugar. Mix for another minute then add in the last of the sugar. Continue to mix until stiff peaks form.
5. Slightly beat the egg yolks then add the yolks to the whites. Mix until there’s no more yellow streaks.
6. Add the flour and salt. Mix until there are no more pockets of flour.
7. Lastly, add oil, milk and the vanilla extract. Mix until everything is combined.
8. Pour the batter into the cake pan. Lift the pan an inch above the table then drop it. Repeat this 2-3 times. This will help break down any air bubbles.
9. Bake the cake at 302F (150C) for 40 min then increase the temperature to 338F (170C) for 10 minutes. Please note that ovens differ so bake times may vary. Check the cake with a toothpick/skewer/cake tester. If it comes out clean, it is ready.
10. Remove the cake from the pan and let it cool.
11. Once the cake is fully cooled, trim off the top of the cake then cut the cake into 3 even layers. Trim a layer of cake so that it is 4.5 inches. This will be the middle layer.
Optional: SIMPLE SYRUP
A simple syrup is brushed onto the layers of a cake and it helps the cake stay moist. As the name suggests, a simple syrup is simple to make. It’s a 1:1 ratio of sugar to water.
Ingredients:
1 tbsp sugar
1 tbsp hot water
Steps:
1. Combine the sugar and hot water
2. Mix until all the sugar has dissolved
3. Let the mixture cool before using
PUTTING IT ALL TOGETHER:
Once the diplomat cream has had its time to chill and the cake has been cooled and sliced, we can begin assembly.
1. STRAWBERRY PREP: Cut off the tops of the strawberry then cut each in half. I used 13 strawberry halves for my cake but you may need one less or one more depending on the size of your strawberries. Once the halves are cut, dice enough strawberries to cover one layer of cake.
2. Line a 7 inch cake ring with a cake collar. Some people may know cake collars as acetate sheets. I have provided a link to the one I use below.
3. Place a layer of cake in the cake ring. Give it a quick brush of the simple syrup.
4. Place the strawberry halves along the cake ring, forming a circle. Make sure the cut side is facing out.
5. Place the diplomat cream inside a large piping bag. While a piping bag isn’t required, it is highly recommended.
6. Cover the area between the strawberries with cream. Then cover the cake with a layer of cream.
7. Place the diced strawberries on top of the cream
8. Place the small 4.5inch layer of cake on top of the diced strawberries. 9.Brush this layer of cake with simple syrup then cover the layer with cream.
10. Place the last layer of cake on top of the cream. Brush the cake with simple syrup then cover it with the remaining cream.
11. Cover and let it chill in the fridge for at least 3 hrs.
12. Decorate the cake however you like.
13. Remove the cake ring and the cake collar then slice into the cake and enjoy.
Links to products used in this video:
Cake collar: amzn.to/3wxRzFh
Adjustable cake ring: amzn.to/42WKZ77
KitchenAid hand mixer: amzn.to/42fzOVC
Piping bags: amzn.to/3vr8IzV
Chapters
0:00 Intro
0:23 Pastry Cream
3:10 Whipped cream
3:39 Two creams make one diplomat cream
4:36 Sponge cake
10:50 cake assembly
15:30 totoro strawberries
17:06 how to line your cake pan
#cake