Diplomat Cake with Peaches and Jelly

Name: Diplomat Cake with Peaches and Jelly - Beatrice D.
Ingredients: I made a base from:; 6 eggs; 6 tbsp sugar; 6 tbsp flour; 2 tbsp starch; 2 tbsp cocoa; 1 baking powder; 2 tbsp water. Cream:; 20g gelatin (2 packets of Dr. Oetker granulated gelatin); 5 eggs; 1 can of large peach halves in syrup (I used ARO brand and a bit from another can); 1/2 l milk; 100 g flour; 300 g sugar; 1 packet of Dr. Oetker jelly; tort jelly; 300 g whipped cream

Desert - Diplomat Cake with Peaches and Jelly by Beatrice D. - Recipia

To prepare a delicious dessert, start by soaking the gelatin in half a cup of cold water, letting it hydrate for 10 minutes. In a bowl, combine the milk, egg yolks, and flour, whisking vigorously for about two minutes. This mixture will form the creamy base of our dessert. Then, transfer the mixture to medium heat, stirring constantly with a wooden spoon. It is important to be careful not to let it stick, so do not stray from stirring. The cream should thicken gradually, without forming lumps or allowing the eggs to coagulate. Once the mixture begins to thicken, remove it from the heat and add the soaked gelatin. Continue to stir until the gelatin completely dissolves in the warm cream. After you have obtained a smooth cream, let it cool, stirring occasionally to prevent a film from forming on the surface. While the cream cools, whip the cream for the topping until it becomes firm, then gently fold it into the cooled cream to maintain an airy texture. Now it’s time to prepare the fruits: make sure they are thawed at room temperature and drained of juice. You can use the fruit juice to soak the cake layer by boiling it together with three tablespoons of sugar to add extra flavor. For assembly, start with a cake layer that you lightly soak with the syrup made from the fruit juice. Add a portion of the prepared cream, followed by pieces of set red jelly. Then, place the peach halves cut side down for an attractive look. Continue with a layer of cream, followed by another layer of jelly, then a final layer of cream, and finish with the second cake layer, which you soak again. After you have assembled all the layers, it is essential to let the dessert chill, ideally overnight, to set and combine the flavors. The next day, carefully remove the ring from the mold and decorate the dessert according to your preferences. I chose to adorn it with whipped cream and milk powder flowers, adding a special charm. Your dessert is now ready to be enjoyed, offering a perfect combination of textures and flavors!

Ingredients

I made a base from:
6 eggs
6 tbsp sugar
6 tbsp flour
2 tbsp starch
2 tbsp cocoa
1 baking powder
2 tbsp water. Cream:
20g gelatin (2 packets of Dr. Oetker granulated gelatin)
5 eggs
1 can of large peach halves in syrup (I used ARO brand and a bit from another can)
1/2 l milk
100 g flour
300 g sugar
1 packet of Dr. Oetker jelly
tort jelly
300 g whipped cream

Diplomat Cake with Peaches and Jelly

Ingredients

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