Base: We start by carefully separating the egg whites from the yolks. We place the egg whites in a clean, dry bowl and beat them into a foam with a mixer, gradually adding sugar until we achieve a firm, shiny foam. This process is essential for obtaining a fluffy base. In another bowl, we whisk the yolks with a pinch of salt, vanilla sugar, and a splash of cold water until we have a homogeneous and slightly creamy mixture. Once the egg whites are beaten, we carefully fold them over the yolks, mixing gently with a silicone spatula using soft bottom-up movements to retain the air in the egg whites. Finally, we incorporate the sifted flour, continuing to mix with the same delicacy.
The resulting mixture is poured into a baking tray lined with parchment paper, measuring 30/35 cm. We place the tray in a preheated oven at medium heat and let it bake for about 30 minutes or until the base is nicely browned and passes the toothpick test. Once baked, we take the base out of the oven and let it cool, while the pleasant aroma fills the entire kitchen.
Cream: In a saucepan, we put the eggs together with the sugar and mix well using a whisk until homogenized. We bring the mixture to low heat or a double boiler, stirring constantly until the mixture becomes similar to sour cream. When ready, we remove the saucepan from the heat and let the cream cool slightly. At this point, it is time to add the gelatin, which has been previously soaked in 100 ml of water. We mix vigorously until the gelatin is completely dissolved, ensuring there are no lumps.
Meanwhile, in another bowl, we whip the cream or whipped cream with the vanilla sugar using a mixer. When the whipped cream becomes firm, we add the diced peaches and the egg cream, gently mixing with a spatula to maintain the airiness.
We prepare the tray in which we baked the base by lining it with plastic wrap. We cut the base in half and place the first part in the tray, which we generously soak with the juice from the peach compote. Over the soaked base, we add the egg and peach cream, leveling it well. Then, we place the other half of the base on top, which we soak again generously. We cover everything with plastic wrap and let the cake chill in the refrigerator, preferably until the next day, to firm up well.
For decoration, we use fresh fruits of choice and arrange them nicely on top of the cake. Over the fruits, we apply a layer of tart gelatin according to the instructions on the packet to give a shiny appearance. Once it has cooled well, we decorate with whipped cream, letting our imagination guide us in creating an attractive presentation. This cake is not only delicious but also refreshing, strikingly similar to a diplomat cake, perfect for any special occasion.
The resulting mixture is poured into a baking tray lined with parchment paper, measuring 30/35 cm. We place the tray in a preheated oven at medium heat and let it bake for about 30 minutes or until the base is nicely browned and passes the toothpick test. Once baked, we take the base out of the oven and let it cool, while the pleasant aroma fills the entire kitchen.
Cream: In a saucepan, we put the eggs together with the sugar and mix well using a whisk until homogenized. We bring the mixture to low heat or a double boiler, stirring constantly until the mixture becomes similar to sour cream. When ready, we remove the saucepan from the heat and let the cream cool slightly. At this point, it is time to add the gelatin, which has been previously soaked in 100 ml of water. We mix vigorously until the gelatin is completely dissolved, ensuring there are no lumps.
Meanwhile, in another bowl, we whip the cream or whipped cream with the vanilla sugar using a mixer. When the whipped cream becomes firm, we add the diced peaches and the egg cream, gently mixing with a spatula to maintain the airiness.
We prepare the tray in which we baked the base by lining it with plastic wrap. We cut the base in half and place the first part in the tray, which we generously soak with the juice from the peach compote. Over the soaked base, we add the egg and peach cream, leveling it well. Then, we place the other half of the base on top, which we soak again generously. We cover everything with plastic wrap and let the cake chill in the refrigerator, preferably until the next day, to firm up well.
For decoration, we use fresh fruits of choice and arrange them nicely on top of the cake. Over the fruits, we apply a layer of tart gelatin according to the instructions on the packet to give a shiny appearance. Once it has cooled well, we decorate with whipped cream, letting our imagination guide us in creating an attractive presentation. This cake is not only delicious but also refreshing, strikingly similar to a diplomat cake, perfect for any special occasion.
Ingredients
Base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, vanilla sugar. Cream: 3 eggs, 200 g sugar, 500 ml liquid cream, 20 g gelatin, vanilla sugar, canned peaches. Syrup: 200 g sugar, 200 ml water, lemon zest. Decoration: 300 ml liquid cream, fruits to taste, 1 packet gelatin for tarts.