Diplomat Cake with Strawberries and Peaches

Name: Diplomat Cake with Strawberries and Peaches - Agripina A.
Ingredients: strawberry cream: 150 ml pastry cream (liquid whipped cream) 200 ml strawberry puree 300; 400 g diced strawberries 2 egg yolks 100 g sugar 200 ml milk half a vial of vanilla essence 1 tsp starch 1 packet of gelatin peach cream: 150 ml pastry cream (liquid whipped cream) 200 ml peach puree; 400 g diced peaches 2 egg yolks 100 g sugar 200 ml milk 1 tsp orange peel jam (optional) 1 tsp starch 1 packet of gelatin ladyfinger biscuits milk strawberries; peaches for decoration

Dessert - Diplomat Cake with Strawberries and Peaches by Agripina A. - Recipia

Strawberry and Peach Diplomat Cake Preparation time: 30 minutes Chilling time: 12 hours Total time: 12 hours and 30 minutes Servings: 10 Today, I invite you to indulge in a sweet masterpiece that brings joy in every slice: the Strawberry and Peach Diplomat Cake. This refined yet easy-to-make dessert combines the sweet flavor of fresh fruits with a creamy texture, perfect for warm days. It's an ideal recipe for family gatherings, anniversaries, or simply to treat yourself. The history of the Diplomat Cake is fascinating, with roots in European culinary tradition, where elaborate desserts were seen as symbols of hospitality. Today, we enjoy a version that spectacularly combines simple ingredients. Ingredients: For the strawberry cream: - 150 ml pastry cream (liquid whipped cream) - 200 ml strawberry puree - 300-400 g diced strawberries - 2 egg yolks - 100 g sugar - 200 ml milk - ½ vial vanilla essence - 1 tablespoon cornstarch - 1 packet gelatin For the peach cream: - 150 ml pastry cream (liquid whipped cream) - 200 ml peach puree - 300-400 g diced peaches - 2 egg yolks - 100 g sugar - 200 ml milk - 1 tablespoon orange peel jam (optional) - 1 tablespoon cornstarch - 1 packet gelatin For assembly: - Ladyfingers or picnic biscuits - Milk (for soaking the ladyfingers) - Strawberries and peaches for decoration Preparation: 1. Preparing the strawberries: Start by washing the strawberries in several waters to ensure they are clean. Once thoroughly washed, remove the stems and slice them thinly or dice them. Place them in a strainer and sprinkle 2 tablespoons of sugar over them. Let them sit for 10-15 minutes to release their juices. 2. Preparing the peaches: For the peaches, blanch them for a few seconds in boiling water, then peel and pit them. Dice them, add 2 tablespoons of sugar, and let them sit for 10-15 minutes to sweeten. 3. Strawberry cream: Begin making the strawberry cream. Hydrate the gelatin in 50 ml of milk. In a saucepan, mix the egg yolks with the sugar, milk, and cornstarch. Place the mixture over low heat and stir constantly until it thickens to a pudding-like consistency. Meanwhile, gently heat the gelatin over steam until completely dissolved, then add it to the hot pudding. Allow the cream to cool, but be careful not to let it set. 4. Strawberry mixture: Use a blender to puree the strawberries. Once the strawberry cream has cooled, incorporate the strawberry puree, diced strawberries, and vanilla essence. Whip the cream and carefully fold it into the mixture, ensuring it doesn't deflate. 5. Peach cream: Follow the same procedure as for the strawberry cream. Hydrate the gelatin in 50 ml of milk, mix the egg yolks with the sugar, milk, and cornstarch, then add the dissolved gelatin. Let it cool, and then add the peach puree, diced peaches, and optionally, the orange peel jam. 6. Assembling the cake: In a cake mold or pan, line it with plastic wrap for easier removal. Artfully arrange the sliced strawberries and peaches at the bottom of the mold. Pour the strawberry cream over the fruits and level it out. Place a layer of ladyfingers soaked in the syrup from the strawberries and peaches. Pour the peach cream on top, followed by another layer of soaked ladyfingers. Cover with plastic wrap and refrigerate for at least 12 hours, ideally overnight. 7. Finishing touches: The next day, remove the plastic wrap from the cake, place a plate over the ladyfingers, and invert the mold. Remove the cake from the mold, peel off the wrap, and slice it. You can decorate each slice with fresh strawberries and peaches for an even more appealing look. Helpful tips: - Use fresh, seasonal strawberries and peaches for an intense flavor. - If you want a richer cake, you can add more whipped cream to the cream mixtures. - Feel free to experiment with other seasonal fruits, such as raspberries or mangoes, to diversify the flavors. - Don’t rush the chilling process; adequate time in the fridge will ensure a perfect cake structure. Nutritional benefits: This Strawberry and Peach Diplomat Cake is not only delicious but also packed with vitamins. Strawberries are rich in vitamin C, antioxidants, and fiber, contributing to skin health and the immune system. Peaches provide essential vitamins such as A and E and can help hydrate the body. Calories: A slice of cake (approximately 1/10 of the cake) contains about 250-300 calories, depending on the ingredients used and the portions of fruit. Pairings and serving: This cake pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra flavor boost. Serve it alongside iced tea or fresh lemonade to make every meal a celebration. Wishing you great success in making this Strawberry and Peach Diplomat Cake! Each slice is an explosion of flavors and textures that will bring smiles to the faces of your loved ones. Enjoy!

Diplomat Cake with Strawberries and Peaches

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