Diplomat cake with fruits

Name: Diplomat cake with fruits - Irina E.
Ingredients: Base: 3 egg yolks; 60 ml warm water; 100 g sugar; 2 tablespoons cocoa; 7 tablespoons flour; 1 pinch of salt; 1/2 baking powder; lemon zest. Cream: 400 ml milk; 4 eggs; 1 packet of gelatin; 2 tablespoons starch; juice of 1 lemon; 100 g sugar; fruits; 500 ml whipped cream; decoration; whipped cream; fruits.

Dessert - Diplomat cake with fruits by Irina E. - Recipia

Fruit diplomat cake: a sweet and fresh treat The fruit diplomat cake is a delicious and elegant choice for any occasion, from birthdays to gatherings with friends. This refined dessert combines a soft and fluffy base with a fine cream and fresh fruits, creating a symphony of flavors and textures. With a history dating back to times when sweets were considered works of art, the diplomat cake reminds us of the importance of taste and aesthetics in gastronomy. Let’s embark together on this delightful process, step by step! Preparation time: 30 minutes Baking time: 25-30 minutes Total time: 3 hours (including cooling time) Number of servings: 12 Ingredients For the base: - 3 egg yolks - 60 ml warm water - 100 g sugar - 2 tablespoons cocoa powder - 7 tablespoons flour - 1 pinch of salt - 1/2 teaspoon baking powder - Zest of one lemon For the cream: - 400 ml milk - 4 eggs - 1 packet of gelatin (approximately 10 g) - 2 tablespoons cornstarch - Juice of one lemon - 100 g sugar - 500 ml whipped cream (for whipping) - Fresh seasonal fruits (such as strawberries, peaches, or kiwi) for decoration and incorporation Preparation Step 1: Preparing the base 1. Start by preheating the oven to 180°C. It’s essential to have it well heated to achieve an even and fluffy base. 2. In a large bowl, add the 3 egg yolks, warm water, and mix at medium speed for about 2 minutes, until the mixture becomes frothy. 3. Gradually add the sugar and continue mixing for 5 minutes. At the end, the mixture should be airy and light yellow. 4. In another bowl, sift the flour, cocoa powder, baking powder, salt, and lemon zest. Mix the dry ingredients well. 5. Add the dry ingredient mixture over the egg yolk mixture, gently folding with a wooden spoon to avoid losing air. 6. Pour the mixture into a baking pan lined with parchment paper and bake for 25-30 minutes. Check if it’s baked using a toothpick: if it comes out clean, the base is ready. 7. After baking, let the base cool completely in the pan, then remove it and place it on a rack. Step 2: Preparing the cream 1. In a saucepan, heat the milk together with the sugar, stirring until the sugar is completely dissolved. 2. In a separate bowl, beat the 4 eggs with the cornstarch. Gradually add the warm milk, stirring continuously to avoid curdling the eggs. 3. Place the mixture back on low heat and continue stirring constantly until the cream thickens. It’s important to use low heat to avoid burning the cream. 4. Once the cream has thickened, add the lemon juice and let it cool. 5. Meanwhile, whip the cream until it becomes firm. When the cream is completely cooled, gently fold the whipped cream into it, mixing lightly to maintain the air in the cream. 6. Prepare the gelatin according to the package instructions, adding 50 g of cold water. Once the gelatin has hydrated, incorporate it into the egg cream, mixing well. 7. Add 200 g of chopped fruits (e.g., strawberries or kiwi) into the egg cream and mix gently. Step 3: Assembling the cake 1. In a springform pan lined with plastic wrap, pour half of the prepared cream. 2. Place the cake base on top of the cream and press gently to set it. 3. Add the remaining cream on top of the base and smooth it out with a spatula. 4. Refrigerate the cake for about 30 minutes to firm up a bit. 5. After the cream has set, remove the cake from the fridge and decorate it with the remaining whipped cream and fresh fruits. Serving suggestions Once the fruit diplomat cake is ready, you can serve it with a scoop of vanilla ice cream or a chocolate sauce for an extra burst of flavor. This combination will add a pleasant contrast between the light texture of the cake and the creaminess of the ice cream. Nutritional information Each serving of fruit diplomat cake contains approximately 320 calories, with a moderate content of fats and carbohydrates. It’s an excellent option for a special occasion, offering not only a delicious taste but also nutrients from fruits. Frequently asked questions 1. Can I use frozen fruits? Yes, frozen fruits can be used, but it is recommended to thaw and drain them well before adding them to the cream. 2. How can I replace gelatin? For a vegetarian option, you can use agar-agar instead of gelatin. Make sure to follow the specific preparation instructions. 3. How long can the cake be kept in the fridge? The fruit diplomat cake keeps well in the fridge for 3-4 days, but it is best enjoyed in the first 2 days. Variations and tips To add a personal touch to this cake, you can experiment with different flavors: add a few drops of vanilla or almond extract to the egg cream. You can also use a mix of fruits, such as raspberries and blackberries, to achieve a stunning combination of colors and flavors. This fruit diplomat cake is not only an easy recipe but also an opportunity to showcase your culinary skills. Let your imagination run wild and create your own style! Each slice will bring smiles and moments of joy, turning any gathering into a memorable occasion. Enjoy!

Category: Dessert Author: Irina E. Views: 1 Date: 27.09.2024

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