Diplomat Cake with Raspberries

Name: Diplomat Cake with Raspberries - Steliana D.
Ingredients: Base: 3 eggs; 3 tablespoons brown sugar; 3 tablespoons flour. Raspberry jam. Diplomat: 3 eggs; 300 ml whipped cream; 100 ml sour cream (40% fat); 150 g sugar; 100 ml milk; 200 g frozen raspberries; 20 g gelatin. Glaze: whipped cream and chocolate decorations and sugar paste.

Dessert - Diplomat Cake with Raspberries by Steliana D. - Recipia

The last bag of raspberries in the freezer and a few eggs in the fridge. I made a small diplomat cake, perfect for a birthday, with a sponge roll base spread with jam and a refreshing cream. I prepared it in a bowl, as I've done every time I wanted something festive but wasn't in the mood for a classic cake. I simply decorated it with whipped cream and whatever I found in the cupboard. Quick Info Total time: about 5 hours (including cooling) Preparation time: 1 hour Baking time: 10-12 minutes for the base Servings: 6-8, depending on how large you cut the slices Difficulty: medium Recipe type: festive occasion dessert Ingredients For the base: 3 eggs 3 tablespoons brown sugar 3 tablespoons flour raspberry jam (enough to spread on one side of the base) For the diplomat cream: 3 eggs 150 g sugar 100 ml milk 20 g gelatin 300 ml vegetable whipped cream (Hulala) 100 ml sour cream (40% fat) 200 g frozen raspberries For finishing: whipped cream for glazing chocolate decorations or fondant (optional) Preparation method 1. The base 1.1. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the brown sugar and mix until dissolved. 1.2. Incorporate the egg yolks one at a time, then fold in the flour gently with a spatula. 1.3. Line a 30x40 cm baking tray with parchment paper. Pour in the batter and spread it as evenly as possible. 1.4. Bake in a preheated oven at 180°C for 10-12 minutes or until a toothpick comes out clean. 1.5. Remove the base onto a clean towel. Peel off the parchment paper while it's still warm. 1.6. Cut the base, while still warm, into 3 equal strips. 1.7. Spread raspberry jam on one side of each strip. 2. The diplomat cream 2.1. Soak the gelatin in a little cold water according to the package instructions. 2.2. In a separate saucepan, lightly beat the eggs with the sugar and milk. 2.3. Place over low heat and stir continuously until it thickens to a slightly fluid cream without boiling. Remove from heat. 2.4. Let cool for 10 minutes. 2.5. Meanwhile, whip the cream with the sour cream until you achieve a thick consistency. Separately, whip the egg whites (from the diplomat cream, so the 3) until stiff peaks form. 2.6. Dissolve the soaked gelatin in the warm egg mixture, mixing well to avoid lumps. 2.7. Fold in the whipped cream mixture and then the whipped egg whites, gently mixing with a spatula. 3. Assembly 3.1. Take a large bowl or a round-bottomed pot and line it with plastic wrap. 3.2. Place a few raspberries at the bottom and on the sides, if you have enough. 3.3. Arrange the jam-spread strips of sponge in a spiral to line the walls and bottom of the bowl. 3.4. Pour half of the diplomat cream. 3.5. Sprinkle half of the remaining raspberries, then add the rest of the cream. 3.6. Add the remaining raspberries on top of the cream, pressing gently with a spatula to make it even. 3.7. Refrigerate the bowl for at least 4 hours, until the cream sets. 4. Finishing 4.1. Invert the cake onto a plate. Remove the plastic wrap. 4.2. Cover with whipped cream. Decorate with raspberries, chocolate decorations, or fondant, as you have on hand. Why I make this recipe often I love that it doesn’t require many biscuits and doesn’t involve complicated decoration. I use what I have: eggs, cream, sour cream, a bit of frozen raspberries. It can be adapted to any seasonal fruit or from the freezer. It’s the kind of dessert that holds up well in the fridge for a day or two and has a balanced taste, not too sweet or too tart. Tips and variations Tips If the edges of the base dry out, you can trim them a bit to fit better into the bowl. Do not leave the egg mixture on the heat unattended; it can curdle. Use a spatula or a wide spoon to spread the whipped cream to avoid tearing crumbs from the base. The gelatin must be perfectly dissolved; otherwise, the cream will have granules. Substitutions Raspberries can be replaced with strawberries, currants, blueberries, or a mix of frozen berries. If you don’t have 40% sour cream, just use whipped cream, but reduce the sugar a bit to avoid it becoming too sweet. Vegetable whipped cream (Hulala) can be replaced with natural whipped cream, but make sure it’s whipped firmly. Variations You can flavor the cream with a little lemon zest or vanilla extract if desired. The base can be made from ladyfingers if you don't feel like baking, but the texture will be different. If you want a larger cake, double the quantities and use a larger mold or two bowls. Serving ideas It slices better if it sits overnight in the fridge. Garnish with fresh fruit and a few mint leaves if you have them. It’s great for celebrations or as a weekend dessert. Frequently asked questions Can I use fresh fruit, not just frozen? Yes, any raspberries are good. Frozen fruit releases more juice, so it's best to drain them a bit if you thaw them first. If I don’t have Hulala whipped cream, can I use just sour cream? You can make it with just sour cream, but the cream will be denser and heavier. Ideally, you should combine for a lighter texture. Can I use ladyfingers instead of sponge roll? Yes, but the cake will be wetter and won't have the same structure. Ladyfingers can be soaked in fruit juice or a bit of jam. How long should it sit in the fridge before I can slice it? At least 4 hours, but for a clean cut, I usually leave it overnight. Nutritional values Approximately, one slice (out of 8): about 260 kcal, 8 g fat, 38 g carbohydrates, 7 g protein. These are estimates; values may vary depending on the whipped cream used and the amount of jam. Storage and reheating The raspberry diplomat cake can be stored in the fridge, covered, for up to 3 days. I do not recommend freezing or reheating. The whipped cream and cream do not hold up well at high temperatures. If there are leftovers, cover them well to avoid absorbing fridge odors.

Diplomat Cake with Raspberries

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