Cookie diplomat with caramel foam

Name: Cookie diplomat with caramel foam - Romina D.
Ingredients: 500 g popular biscuits 200 g margarine 100 g golden raisins 3 tablespoons cocoa 2 vanilla sugar 1 vial rum essence 1 large wafer sheet 1 jar 350 g plum jam (or any you have on han

Dessert - Cookie diplomat with caramel foam by Romina D. - Recipia

A few days ago, I wanted to make a quick dessert that doesn't involve the oven. I immediately thought of the Diplomat cake made with biscuits and caramel foam, a recipe I first made at 19. No complicated techniques or sophisticated ingredients are needed, just a bit of organization and patience when assembling. It turned out just as good as I remember from my college years, and it's the kind of cake I return to whenever I don't feel like baking layers. Quick Info Total time: about 1 hour + 3 hours in the fridge Preparation: 50-60 minutes Baking/cooking: does not require baking, just a little cooking on the stove and in a bain-marie Servings: 10-12 slices, depending on the size of the wafer sheet Difficulty: medium Recipe type: no-bake cake, holiday or family dessert Ingredients 500 g plain biscuits 200 g margarine 100 g golden raisins 3 tablespoons cocoa 2 packets vanilla sugar 1 vial rum essence 1 large wafer sheet 350 g plum jam (or any other jam you have) 450 g sugar 7 eggs (only the egg whites) Water: 200 ml for syrup 100 g sugar for caramel foam Chocolate flakes for decoration (optional) Preparation method 1. Crumbling the biscuits The biscuits should be finely crushed, not into powder, but not in large pieces either. I usually use a rolling pin and a large bag. 2. Caramel syrup In a saucepan, put 200 g of sugar and 200 ml of water over medium heat. Let it caramelize slightly, stirring occasionally, until the sugar melts and the syrup takes on a golden color. Set aside and let it cool, but it should still be warm when you use it with the biscuits. 3. Raisins While making the syrup, put the raisins in a small bowl and cover them with warm water, just enough to soften them a bit. 4. Biscuits with margarine Cut the margarine into cubes and mix it well with the crushed biscuits, using either your hand or a large spoon. The idea is to homogenize everything as evenly as possible. 5. Adding flavors Add the cocoa, vanilla sugar, rum essence, well-drained raisins, and warm caramel syrup. Mix and then knead everything by hand until a cohesive mixture forms, similar to biscuit salami. 6. Assembling the base Place the wafer sheet on a platter or tray. Spread it evenly with the plum jam. On top, spread the biscuit mixture, pressing down to ensure it sticks well and the layer is as smooth as possible. 7. Egg white foam Separate the egg whites from the yolks (only the egg whites are used). In a large bowl, whisk the egg whites until they form a stiff, glossy foam. Gradually incorporate 150 g of sugar while continuously mixing. 8. Steamed foam Place the bowl with the foam over a saucepan of gently boiling water (bain-marie). Continue mixing at high speed until the foam begins to thicken, about 7-10 minutes. 9. Caramel for the foam In a small saucepan, caramelize 100 g of sugar separately over low heat until it turns a golden-brown color. Drizzle this caramel in a thin stream over the egg white foam, which is still over the steam. Be careful with the steam and the caramel to avoid splashes! Mix vigorously until the caramel is well incorporated and the foam becomes dense, with a nougat/marzipan appearance. 10. Final assembly Take the cake from the fridge, immediately spread the caramel foam over the biscuit layer while it is still warm and easy to handle. Smooth it quickly with a spatula. 11. Decoration Sprinkle chocolate flakes on top or leave it plain. 12. Cooling Put the cake in the fridge for at least 3 hours to set. Cut with a sharp knife dipped in hot water. Why I make this recipe often It doesn't require an oven, which is a big plus when it's hot or when time is limited. It's filling, keeps well in the fridge for a few days, and the ingredients are always on hand. I like that I can make it in advance for busy days. Tips and variations Tips - Don't pour very hot caramel over the egg whites, as it will cut them. - Mix the caramel foam quickly; otherwise, it will harden and be difficult to work with. - The jam matters for flavor. If you have a slightly sour jam, the result is more balanced. Substitutions - Margarine can be replaced with butter if you prefer a richer flavor. - Plain biscuits can be substituted with other simple biscuits, but the plain ones absorb the syrup best. Variations - You can add pitted sour cherries, chopped nuts, peanuts, or pieces of Turkish delight directly into the biscuit mixture. - If you don't want the egg white foam, you can use whipped cream, but the flavor won't be as caramelized. Serving ideas - Cut the cake into small pieces since it is dense. - It goes well served with coffee or at a festive table. Frequently asked questions Can I use jam of another color? Yes, any jam with a thicker texture works. Apricot, sour cherry, or berry jams give a different flavor. Can I make the cake with butter instead of margarine? Yes, it works very well with butter, just make sure it's soft, at room temperature, for easy incorporation with the biscuits. How do I know when the caramel foam is ready? When the foam becomes dense, shiny, and holds well on the whisk, it's ready. After adding the caramel, mix until you no longer feel any sugar granules. Can it be stored in the freezer? I do not recommend it; the caramelized egg white foam does not freeze well and can weep after thawing. What is the easiest way to cut the cake? The easiest way is to use a thin knife dipped in hot water, wiping it each time. Nutritional values (estimated) The cake is substantial, containing biscuits, margarine/butter, sugar, and caramelized egg white foam. For a slice of approximately 100 g: Energy: 350-400 kcal Protein: 4-5 g Fat: 13-15 g Carbohydrates: 60-65 g Values vary depending on the jam used and whether nuts or other additives are included. Storage and reheating The cake can be stored in the fridge, covered, for up to 4 days. I do not recommend reheating – it is served cold, directly from the fridge. If left uncovered for too long, the top foam may dry out. It is not suitable for freezing.

Cookie diplomat with caramel foam

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