Diplomat Cake Santa Claus

Name: Diplomat Cake Santa Claus - Clara P.
Ingredients: 5 eggs; 250 g sugar; 200 g ladyfingers; 500 ml liquid cream; a small can of pineapple compote; 2 packets of gelatin; 2 packets of vanilla sugar; orange peel (optional); 150 ml water for decoration: 500 ml liquid cream; red food coloring; red and black jelly.

Desert - Diplomat Cake Santa Claus by Clara P. - Recipia

To prepare a festive cake that brings smiles to the faces of our loved ones, we start by gathering the essential ingredients. We need fresh eggs, granulated sugar, orange zest for a hint of flavor, vanilla sugar, gelatin to give the cream consistency, whipped cream for a fluffy appearance, and canned pineapple to bring a tropical taste. We begin by placing the eggs and sugar in a pot over low heat, stirring constantly until the mixture becomes thick, similar to sour cream. It is very important not to let the mixture boil too hard, as we want a delicate cream. We add the grated orange zest and vanilla sugar, thus enriching the flavor. Once the cream has thickened, we take the pot off the heat and add the gelatin hydrated in 150 ml of water, mixing well to ensure it dissolves completely. We let the mixture cool slightly, and then carefully incorporate 500 ml of whipped cream, gently stirring to keep the air in the cream. We also add the drained and diced pineapple to bring a nice texture and a sweet-sour taste. We prepare a three-liter pot, which we line with a plastic bag or cling film to facilitate the cake's overturning. We pour half of the obtained cream into the pot, then place a layer of ladyfingers soaked in the syrup from the compote, which will add extra moisture and flavor. We continue with the remaining cream, covering well, and add another layer of ladyfingers. We cover the pot with cling film and leave it in the fridge for about four hours to set well. After the time has passed, we carefully overturn the cake onto a platter. Now we prepare the decoration: we whip the remaining cream and take a portion of the three tablespoons, which we color with a drop of rosy dye to create Santa Claus's face. In another bowl, we color the five tablespoons of cream in a more intense shade. Using the pink cream, we cover the top of the cake. We make the eyes from black jelly, and the nose from red jelly. The hair, mustache, and beard are made with white cream, and with the red cream, we outline Santa's hat and mouth. After the cake is fully decorated, we put it back in the fridge, and on Christmas day, we can enjoy this festive treat. Happy holidays, dear ones!