Diplomat cake with chocolate glaze

Ingredients

For the sponge

• 6 eggs
• 1/8 teaspoon salt
• 200 g sugar
• 6 tablespoons cold water
• 200 g flour
• 1 teaspoon baking powder
• 2 packets vanilla sugar

For the syrup

• 150 ml water
• 1 tablespoon sugar
• 200 ml pineapple syrup from the can

For the cream

• 1 egg
• 4 egg yolks
• 150 g sugar
• 50 g vanilla powdered sugar
• 1 vial orange essence or 1 teaspoon grated orange zest
• 400 ml milk
• 2 tablespoons cornstarch
• 250 g sour cream
• 500 ml whipping cream
• 20 g gelatin
• 100 ml cold water
• 300 g diced pineapple

For the glaze

• 250 g chocolate
• 100 ml whipping cream

For decorating

• 150 g sour cream
• 200 ml whipping cream
• 1 tablespoon sugar
• 1 orange
• 1 teaspoon cocoa

Preparation

1. Heat the oven to 180°C and line a 35 × 25 cm baking pan with parchment paper. Separate the 6 eggs. Beat the egg whites with 1/8 teaspoon salt and 200 g sugar until stiff peaks form. 2. Add the 6 tablespoons cold water and the 6 egg yolks, then beat for about 1 minute on low speed. Sift the flour with the baking powder and fold it in with a spatula in 2-3 batches. Add 2 packets of vanilla sugar. 3. Pour the batter into the pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the sponge cool for about 45 minutes, then cut it into two layers. 4. For the syrup, boil 150 ml water with 1 tablespoon sugar for 4 minutes. Let it cool, then mix the syrup with 200 ml pineapple syrup from the can. 5. In a bowl, mix the whole egg, the 4 egg yolks, 150 g sugar, the vanilla powdered sugar and the orange essence or grated zest. Heat the milk until it reaches boiling point. Add the cornstarch to the egg mixture, then pour in the hot milk in a thin stream, stirring. 6. Cook the custard over a double boiler for 15 minutes, stirring constantly, until it thickens to the consistency of sour cream. Let it cool for about 45 minutes. Bloom the gelatin in 100 ml cold water for 10 minutes, then melt it over a double boiler for 2 minutes and stir it into the egg custard. 7. Beat 250 g sour cream with 500 ml whipping cream until stiff. Gradually fold in the egg custard, then add the 300 g diced, well-drained pineapple. 8. Line a springform pan with plastic wrap. Place the first sponge layer in the pan and soak it with half the syrup. Spread the cream over it, then add the second layer and soak it with the rest of the syrup. Refrigerate the cake for at least 4 hours. 9. Turn the cake out onto a tray and remove the plastic wrap. Cut it with a very sharp knife, dipping it in hot water each time. Melt the chocolate with 100 ml whipping cream for 3 minutes, then glaze each slice. Chill the pieces for 30 minutes, until the glaze sets. 10. Beat 150 g sour cream with 200 ml whipping cream and 1 tablespoon sugar. Pipe a dollop of whipped cream onto each piece and decorate with orange slices and 1 teaspoon cocoa.