Diplomat Cake with Exotic Fruits

Name: Diplomat Cake with Exotic Fruits - Malvina D.
Ingredients: Batter: Make a batter of 8 eggs; 8 tablespoons sugar; 8 tablespoons flour; 8 tablespoons oil; 1 baking powder; rum essence. Cream:; 20g gelatin; 5 eggs; 1 can of exotic fruit aro (thats what I used); 1/2 l milk; 100 g flour; 300 g sugar; 300 g whipped cream Remove from the refrigerator the next day; and decorate with the following cream: We need:; 2 cioco white primola; 700 g whipped cream

Desert - Diplomat Cake with Exotic Fruits by Malvina D. - Recipia

To prepare a delicious and refined cake, start by whisking the egg yolks with sugar in a large bowl using an electric mixer. Mix for a few minutes until the mixture doubles in volume and becomes a smooth cream with a lighter shade. It is essential that this step is done well, as it will contribute to the aeration of the batter. Once you have achieved a homogeneous texture, gradually add the oil, little by little, mixing constantly to allow the oil to integrate properly. Adding the oil gradually will help achieve a fluffier batter. Continue by adding the rum essence, a packet of vanilla sugar, and finally the flour. Make sure that the flour has been previously mixed with the baking powder to avoid lumps. Once all the ingredients are well integrated, beat the egg whites until stiff peaks form and, using a wooden spatula, fold them into the mixture from top to bottom to avoid losing air from the composition. Pour the resulting mixture into a round cake pan that you have prepared with parchment paper and butter on the sides. Place the pan in the preheated oven and let it bake for 25-30 minutes, checking with a toothpick to see if it is done. After the cake has cooled, cut it into three equal parts. To prepare the cream, soak the gelatin in half a cup of cold water for about 10 minutes. In another bowl, combine the milk, egg yolks, and flour, mixing well, then place the mixture on the heat. Stir constantly with a wooden spoon, being careful not to form lumps, until the mixture thickens. Once the cream is ready, remove it from the heat and add the soaked gelatin, mixing well to ensure it dissolves completely. Let the cream cool, stirring occasionally. In another bowl, whip the cream and egg whites separately. When the cream is cool, fold in the whipped cream and egg whites, then add the drained fruit from the compote. If desired, you can soak the cake layers with the compote juice, but if the cake is fluffy enough, you can skip this step. Pour the cream into the springform pan, place the third cake layer on top like a lid, and refrigerate the cake, ideally overnight, to set well. The next day, remove the cake from the refrigerator and prepare the chocolate glaze. In a saucepan, gently heat 350 ml of cream and the chocolate broken into pieces, stirring constantly until melted, being careful not to let it boil. Once cooled, whip the remaining cream with the chocolate mixture until it becomes a fluffy cream. Use this cream to decorate the cake and adorn it with flowers made from powdered milk and leaves. The cake is ready to be enjoyed, being a true indulgence for both the eyes and the taste buds.