Diplomat cake

Name: Diplomat cake - Isabela D.
Ingredients: For the cream: 3 eggs; 2 tablespoons flour; 2 tablespoons sugar; 50 ml sour cream; 150 ml milk; 200 g white chocolate; 2 packets gelatin; 650 g liquid cream; 2 packets vanilla sugar; 4; 5 mandarins; 2; 3 kiwis; 2 bananas; 2 peaches from compote; 1 can of pineapple compote (slices); 200 g ladyfingers.

Dessert - Diplomat cake by Isabela D. - Recipia

Diplomat Cake - Refreshing Delight in Classic Style Preparation time: 30 minutes Cooling time: 4-5 hours Total time: 5 hours and 30 minutes Number of servings: 10 Who hasn't ever dreamed of a dessert that is both elegant and delicious? The Diplomat Cake is a perfect choice for any occasion, from birthdays to festive dinners. This light and refreshing dessert combines a fine white chocolate cream with fresh fruit, all encased in delicate layers of piscot. It's a simple but impressive recipe that will win everyone's hearts. The history of the Diplomat Cake is lost in the mists of time, but it is known to be a dessert that has been appreciated throughout the decades, bringing a touch of elegance to any meal. This recipe is not only a feast for the eyes but also for the taste buds. Let's get to work! Ingredients For the white chocolate cream: - 3 eggs - 2 tablespoons flour - 2 tablespoons sugar - 50 ml cream - 150 ml milk - 200 g white chocolate - 2 sachets gelatine For the whipped cream layer - 650 g liquid cream - 2 sachets vanilla sugar For the fruit: - 4-5 mandarins - 2-3 kiwi fruit - 2 bananas - 2 peaches from compote - 1 can pineapple compote (rounds) For assembly: - 200 g champagne piscot Step by step instructions Step 1: Prepare the gelatine Start by hydrating the gelatine. Place the 2 sachets of gelatin in a small bowl, add 50 ml of the juice from the pineapple compote and leave to hydrate for 8-10 minutes. Step 2: Prepare the cream 1. In a double-bottomed bowl, add the eggs and sugar. Mix well with a whisk or spatula until smooth and fluffy. 2. Gradually stir in the flour, making sure no lumps remain. 3. Stir in the cream and gradually add the milk, stirring continuously until smooth. 4. Put the saucepan over a low heat and stir constantly. It is important not to allow the mixture to boil, just to thicken. When it changes consistency and becomes creamy, remove from the heat. 5. Add the diced white chocolate to the hot mixture, stirring until completely melted. 6. Finally, fold in the hydrated gelatine, stirring well to make sure it dissolves completely. Allow the mixture to cool. Step 3: Whip the whipped cream In another bowl, beat the liquid cream with the vanilla sugar until stiff. Make sure the whipped cream is cool to whip better. Step 4: Combine ingredients Once the white chocolate mixture has cooled, gradually add the whipped cream, stirring carefully with a spatula to keep the air in the mixture. This will make the cream airy and light, perfect for the cake. Step 5: Prepare the fruit Peel the fruit: mandarins, kiwi and bananas. Cut the kiwi and bananas into thin slices. Pineapple slices cut in half and peaches in thicker slices will add a touch of freshness to the cake. Step 6: Assemble the cake 1. Line a removable cake tin with cling film to make it easier to remove the cake after cooling. 2. Dip the piscot in the syrup from the pineapple compote. Place them on the bottom and sides of the tin, creating a solid base. 3. Add a first layer of fruit slices, then pour in half of the white chocolate cream. 4. Add another layer of fruit, followed by the remaining cream. 5. Finally, decorate with fruit slices to taste. Step 7: Cooling Cover the cake with foil and refrigerate for 4-5 hours, or even overnight, to firm up. Step 8: Serve When you're ready to serve, remove the cake from the tin with the foil and cut into nice portions. You can serve it plain or with a little whipped cream on top for added refinement. Practical tips - Choose seasonal fruits to give the cake a fresh flavor. Experiment with strawberries, raspberries or even mango! - If you want a less sweet version, substitute white chocolate with dark chocolate. - For extra flavor, add 1-2 tablespoons of vanilla essence to the cream. Frequently Asked Questions - Can I use vegetarian gelatine? Yes, be sure to follow the instructions on the packaging to moisturize it properly. - How can I store the cake? Diplomat cake keeps well in the refrigerator for 2-3 days, but is best eaten fresh. Calories and Nutritional Benefits One serving of Diplomat Cake (about 100g) contains around 300-350 calories. It is a good source of fruit carbohydrates and provides a dose of antioxidants thanks to the white chocolate and fresh fruit. Now that you have all the information you need, all you have to do is get cooking! Diplomat cake is a recipe that will bring smiles to the faces of your loved ones and make any moment special. Enjoy!

Category: Dessert Author: Isabela D. Views: 1 Date: 27.09.2024

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