To create a spectacular cake, we start with a regular sponge, which will serve as the delicious base of our dessert. We preheat the oven to 180 degrees Celsius and prepare a baking tray that corresponds to the size of the largest cake we want to make. We mix the flour with the baking powder and a pinch of salt, then beat the eggs with the sugar until we obtain a fluffy and light-colored mixture. We gradually add the oil and milk, continuing to mix carefully. We pour the mixture into the prepared tray and bake for about 30-35 minutes or until a toothpick inserted in the middle comes out clean. After the sponge has completely cooled, we cut it into four equal layers, each intended for an individual cake.
The diplomat cream is the star of our recipe. We start by separating the egg yolks from the egg whites. We beat the yolks with the sugar until we obtain a creamy and light-colored mixture. Then, we put the mixture on low heat, stirring continuously to prevent lumps from forming, until the cream begins to froth. Now is the time to add the gelatin, which has been previously hydrated in 250 ml of cold water, stirring vigorously to ensure it incorporates perfectly.
After the cream has cooled slightly, we combine it with the whipped cream and add the diced pineapple, vanilla essence, and gently mix with a whisk, being careful not to lose the air in the mixture. Now we are ready to assemble the cakes. We line the molds with plastic wrap, carefully pour in the diplomat cream, smoothing the surface. On top, we place each layer of sponge, which we soak with the boiled and cooled syrup to add moisture and flavor.
Once we have assembled all the cakes, we refrigerate them for a few hours, ideally overnight, to allow the flavors to combine harmoniously. Once the time has passed and the cakes have set, we carefully turn them out onto serving stands. Decorating is the most creative part of the process - we can use whipped cream, fresh fruits, chocolate flakes, or even melted chocolate to give an elegant and appetizing look. Each cake will thus be a work of art, ready to delight the eyes and taste buds of those who will enjoy it. This dessert is not just a simple recipe, but a culinary experience that will turn any occasion into a special moment.
The diplomat cream is the star of our recipe. We start by separating the egg yolks from the egg whites. We beat the yolks with the sugar until we obtain a creamy and light-colored mixture. Then, we put the mixture on low heat, stirring continuously to prevent lumps from forming, until the cream begins to froth. Now is the time to add the gelatin, which has been previously hydrated in 250 ml of cold water, stirring vigorously to ensure it incorporates perfectly.
After the cream has cooled slightly, we combine it with the whipped cream and add the diced pineapple, vanilla essence, and gently mix with a whisk, being careful not to lose the air in the mixture. Now we are ready to assemble the cakes. We line the molds with plastic wrap, carefully pour in the diplomat cream, smoothing the surface. On top, we place each layer of sponge, which we soak with the boiled and cooled syrup to add moisture and flavor.
Once we have assembled all the cakes, we refrigerate them for a few hours, ideally overnight, to allow the flavors to combine harmoniously. Once the time has passed and the cakes have set, we carefully turn them out onto serving stands. Decorating is the most creative part of the process - we can use whipped cream, fresh fruits, chocolate flakes, or even melted chocolate to give an elegant and appetizing look. Each cake will thus be a work of art, ready to delight the eyes and taste buds of those who will enjoy it. This dessert is not just a simple recipe, but a culinary experience that will turn any occasion into a special moment.
Ingredients
DOUGH eggs 15 pcs flour 15 tbsp sugar 15 tbsp vanilla essence lemon zest CREAM whipped cream 2 l egg yolks 18 pcs sugar 1 kg gelatin 5 packets. pineapple compote 3 cans vanilla essence 4 vials SYRUP sugar 700 g water 1 l lemon zest DECOR whipped cream 1.5 l milk powder roses