Apple cake with diplomat cream

Name: Apple cake with diplomat cream - Stana J.
Ingredients: 250 g petit beurre biscuits; 300 g white chocolate; 50 g butter; filling: 750 g diced apples; 250 g sugar; zest and juice of one lemon; 350 ml apple juice; 80 g starch or two packets of vanilla pudding; 2 teaspoons bourbon vanilla sugar; ground cinnamon to taste (optional). Cream: 400 ml whipping cream; 250 g mascarpone; 200 g powdered sugar; one vial (2 ml) vanilla essence; 5 g gelatin; 50 ml water or apple juice.

Dessert - Apple cake with diplomat cream by Stana J. - Recipia

There are times when I feel like making a cake that doesn't require baking and isn't too complicated. The apple and diplomat cream cake always makes the list, especially if I have good apples on hand. I like that it's not too sweet and has multiple layers with different textures. When I have guests or want a refreshing dessert, this recipe always works. Quick info Total time: about 3-4 hours (including cooling) Effective preparation: 1 hour Cooking time: 20-30 minutes (only for the apple filling) Servings: 12-14 slices Difficulty: medium Recipe type: no-bake cake, for events or when you want a special dessert Ingredients For the base: 250 g Petit Beurre biscuits 300 g white chocolate 50 g butter Apple filling: 750 g apples, diced 250 g sugar zest and juice of one lemon 350 ml apple juice (250 ml + 100 ml separately) 80 g cornstarch (or two packets of vanilla pudding) 2 teaspoons bourbon vanilla sugar ground cinnamon to taste (optional) Diplomat cream: 400 ml whipping cream 250 g mascarpone 200 g powdered sugar one vial (2 ml) vanilla essence 5 g gelatin 50 ml cold water or apple juice Decoration: thin apple slices a bit of cocoa powder or cinnamon Preparation method 1. Biscuit base Crush the biscuits in a food processor until fine. Melt the white chocolate together with the butter in a bain-marie, stirring occasionally until everything is liquid. Pour the biscuits over the chocolate and butter mixture, and mix well until combined. Place the mixture in a springform pan (32 cm diameter). Press down with a spoon or the base of a glass to form an even layer. Refrigerate the base while preparing the filling. 2. Apple layer The diced apples are mixed in a pot with sugar, 250 ml of apple juice, lemon zest and juice, vanilla sugar, and, if using, cinnamon. Cook on low heat until the apples are well softened, about 10-15 minutes. Stir occasionally; they shouldn't remain dry. Dissolve the cornstarch (or pudding powder) in 100 ml of apple juice. When the apples are soft, pour the cornstarch mixture over them, stirring continuously. Cook for a few more minutes until the filling thickens. Immediately pour this mixture over the biscuit base. Level the layer with a spatula and let it cool. It’s good to refrigerate for half an hour to set before adding the cream. 3. Diplomat cream Soak the gelatin in 50 ml of cold water or apple juice, as preferred. Mix the mascarpone with the powdered sugar and vanilla essence until smooth. Melt the hydrated gelatin in a bain-marie or microwave (be careful not to boil), then let it cool for a minute. Incorporate the melted gelatin into the mascarpone mixture, mixing on low speed. Separately, whip the cream until it’s firm but not too stiff. Gently fold the whipped cream into the mascarpone mixture with wide movements to avoid losing volume. Spread the cream over the cooled apple layer, level it, and refrigerate the cake for a few hours, at least 2-3, ideally overnight. 4. Finishing and decoration Once the cream has set, remove the ring from the pan and carefully transfer the cake to a serving platter. Decorate with thin apple slices and a bit of cocoa powder or cinnamon, to taste. It slices more easily if it has been refrigerated sufficiently. Why I make this recipe often It’s no-bake, comes out well every time, and looks quite appealing for any festive table. The apple layer is fresh, the cream is light, and the biscuit base with chocolate doesn’t become overly hard. It can be made a day in advance, which helps if I need organization in the kitchen. Tips and variations Tips 1. Use plain biscuits, not cream-filled, to avoid a soggy base. 2. Melt the chocolate over steam, not directly over heat, to prevent it from seizing. 3. Golden apples are suitable; they don’t release much juice and don’t crumble completely. 4. Let each layer cool before pouring the next one, otherwise, we risk mixing them. Substitutions 1. You can use vanilla pudding instead of cornstarch if you already have packets on hand. 2. The whipping cream can be either plant-based or dairy; it’s important to be cold when you whip it. 3. If you don’t have mascarpone, a neutral cream cheese can work too (but the texture and taste will be slightly different). 4. For decoration, seasonal fruits can also be used, not just apples. Variations 1. You can add soaked raisins or chopped nuts to the apple filling. 2. The base can also be made with digestive biscuits, but it will have a slightly different flavor. 3. The apple layer can be mixed with a few drops of rum for added flavor. Serving ideas 1. The cake is cut with a knife dipped in hot water and wiped for clean slices. 2. It can be served as a cold dessert after a heavier main course. 3. It can also be portioned as mini-cakes in individual molds. Frequently asked questions 1. Can I use another type of biscuit for the base? Yes, digestive biscuits or even cocoa biscuits can be used, but the taste and texture will be slightly different from Petit Beurre. 2. What type of apples is more suitable? Firm-textured apples (Golden, Jonagold) work well. I don’t recommend very juicy apples, as the filling might turn out too soft. 3. Can I use plant-based whipping cream instead of dairy cream? Yes, plant-based whipping cream can be used, but the cream will have a slightly airier and sweeter texture. 4. Can the cake be made a day in advance? Yes, the cake holds up well and is even better after sitting in the fridge overnight. 5. Can cornstarch be replaced with flour? I do not recommend it; the filling won’t be as smooth. If you don’t have cornstarch, it’s safer to use pudding powder. Nutritional values Approximately, one slice (from 14 servings) has around 350-400 kcal, with variations depending on the biscuits and type of cream used. Carbohydrates approximately 50 g, fats 15-18 g, proteins 4-5 g per serving. The cake is not dietary, but it doesn’t have excessive butter or heavy creams. Storage and reheating The cake can be stored in the fridge, covered, for up to 3 days. It cannot be frozen or reheated; it is served directly from the fridge. The layers maintain their consistency well even after 1-2 days. If using apple decoration, slice them fresh at serving to prevent oxidation.

Apple cake with diplomat cream

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