To prepare a delicious and refined cake, the first step is to prepare the base. Start by beating the egg whites until stiff, gradually adding sugar until you achieve a glossy and firm meringue. This is the aerated base of the cake, which will ensure a light and fluffy texture. Once you have the meringue, add the yolks mixed with a pinch of salt, continuing to mix carefully so as not to lose the air in the mixture. Finally, gradually fold in the flour using a spatula, with gentle movements from bottom to top.
Once the mixture is homogeneous, pour the batter into a 28 cm diameter cake pan, greased with butter and lined with flour or baking paper. Bake the base in a preheated oven at 180 degrees Celsius for about 25-30 minutes or until it turns golden and passes the toothpick test. After baking, let the base cool on a rack, then carefully cut it in half to obtain two layers.
It is recommended to prepare the cake a day in advance to allow the flavors to develop. Next, drain the fruit compote, keeping half of the juice. In a bowl, add the gelatin to soak in this juice. Meanwhile, whip the cream until it becomes stiff and fluffy, being careful not to turn it into butter.
In a saucepan, combine the eggs with the sugar and beat them over a double boiler or low heat, stirring constantly until the mixture becomes creamy and doubles in volume. When ready, remove the saucepan from the heat and add the soaked gelatin, stirring quickly to incorporate it well. After the mixture has cooled slightly, combine it with the whipped cream, fruits, vanilla, and grated lemon or orange zest. Use a spatula to gently fold everything together from bottom to top so that all the ingredients are perfectly blended.
To assemble the cake, line the cake pan with plastic wrap. Place one half of the base at the bottom of the pan, pour in the cream mixture, and cover with the second half of the base. Seal the cake well with wrap and refrigerate, preferably overnight, to set properly.
When serving, decorate the cake with whipped cream or other toppings of your choice, such as grated chocolate or fresh fruits. An interesting variation is to fill the cake with rum-soaked raisins or chocolate pieces, thus adding an extra flavor. If you want a quicker version, you can replace the base with ladyfingers soaked in fruit juice.
In conclusion, this cake is a perfect choice for any occasion, and the filling possibilities are varied, ensuring that each slice is a delight.
Once the mixture is homogeneous, pour the batter into a 28 cm diameter cake pan, greased with butter and lined with flour or baking paper. Bake the base in a preheated oven at 180 degrees Celsius for about 25-30 minutes or until it turns golden and passes the toothpick test. After baking, let the base cool on a rack, then carefully cut it in half to obtain two layers.
It is recommended to prepare the cake a day in advance to allow the flavors to develop. Next, drain the fruit compote, keeping half of the juice. In a bowl, add the gelatin to soak in this juice. Meanwhile, whip the cream until it becomes stiff and fluffy, being careful not to turn it into butter.
In a saucepan, combine the eggs with the sugar and beat them over a double boiler or low heat, stirring constantly until the mixture becomes creamy and doubles in volume. When ready, remove the saucepan from the heat and add the soaked gelatin, stirring quickly to incorporate it well. After the mixture has cooled slightly, combine it with the whipped cream, fruits, vanilla, and grated lemon or orange zest. Use a spatula to gently fold everything together from bottom to top so that all the ingredients are perfectly blended.
To assemble the cake, line the cake pan with plastic wrap. Place one half of the base at the bottom of the pan, pour in the cream mixture, and cover with the second half of the base. Seal the cake well with wrap and refrigerate, preferably overnight, to set properly.
When serving, decorate the cake with whipped cream or other toppings of your choice, such as grated chocolate or fresh fruits. An interesting variation is to fill the cake with rum-soaked raisins or chocolate pieces, thus adding an extra flavor. If you want a quicker version, you can replace the base with ladyfingers soaked in fruit juice.
In conclusion, this cake is a perfect choice for any occasion, and the filling possibilities are varied, ensuring that each slice is a delight.
Ingredients
dough 6 eggs 6 tablespoons sugar 6 tablespoons flour a pinch of salt. diplomat cream 500 ml liquid cream, 1 can of exotic fruit 20 grams gelatin 3 eggs 7 tablespoons sugar orange or lemon zest vanilla.