Traditional recipes

Diplomatic cake desert

Diplomatic cake desert

countertop:

Put whole eggs in the bowl of the robot, add a pinch of salt, orange peel and mix them with caster sugar and vanilla sugar. Leave them for a minute at medium speed, then two minutes at high speed, until you get a light cream, almost white, like a foam. Then move everything to a bowl. Mix the flour with the baking powder and sift over the composition, mixing gently, with a spatula, from the bottom up. Moisten the bottom of a round baking sheet with removable walls and line it with baking paper.

Pour the dough into the mold and bake the top at 180 degrees for about 30 minutes. Take the toothpick test and take it out of the oven. Leave it to cool a bit, peel off the edge with a knife and remove the circle from the shape. Turn the top over on baking paper and place a cup of water on top, so that it presses well and leave it to cool.

Cream:

Put the milk in a saucepan, add the notched vanilla pod, plus the seeds and let it heat well. Strain the milk and remove the vanilla pod. Mix the yolks with the sugar and flour and pour the hot milk over them, little by little. Move the mixture back into the pan and leave it on low heat until it thickens, stirring constantly. Pour the cream into a large bowl, incorporate the grated orange peel, the raisins soaked in liqueur and candied orange, then leave everything to cool.

Meanwhile, prepare the whipped cream. Mix the cold cream at low speed, from the fridge, and when it starts to harden, increase the speed and add the powdered sugar, little by little. Square a little whipped cream for decoration, directly in the decoration posh.

Hydrate gelatin in cold water according to the instructions on the package. Then put the bowl in boiling water and when it becomes liquid add it little by little in the cooled vanilla cream. Then incorporate the whipped cream spoon by spoon and the cream is ready.

Assembly:

Remove the baking paper from the worktop and cut it horizontally in half. Put a countertop on the cake tray, place the removable ring on top and pour a little cream. Put orange slices on the edge, then pour the rest of the cream.

Cut the second cake tray into 12 slices and place them on top. Leave the graduated cake in the fridge for at least 8 hours or better overnight.

At the end, decorate the cake with whipped cream, powdered sugar and orange slices.


Diplomatic cake, without baking. The dream recipe of sweet lovers

1. For starters, separate the yolks from the egg whites. Using a mixer, beat the egg whites, add salt, sugar, egg yolks, vanilla essence, oil and mix well.

2. Gradually add the flour mixed with the baking powder. Pour the dough on a tray covered with baking paper. Bake at 180 degrees for 15 minutes.

3. For the syrup, caramelize the sugar. Add water and simmer until smooth.

4. For the cream, melt the chocolate on a steam bath. Add the cream, mascarpone and mix well, then take the bowl off the heat.

5. To form the cake, cut the top into 3 equal pieces. We syrup a part of the dough, then we cover it with half the amount of cream. On top, add the raspberry jam and cover with the second part of the countertop. We do the same until we finish all the ingredients.

6. At the end, decorate with cream and chocolate icing and put the cake in the fridge.


What better idea to pamper your loved ones than this delicious diplomat fruit cake? It doesn't even require baking, so you won't have to turn on the oven on these hot days. Here's how easy it is to prepare, and we are sure that the impressions of our loved ones will live up to expectations!

Ingredients for diplomat fruit cake:

for base:
200 grams of digestive biscuits
100 grams of melted butter

for the foam cream:
4 sheets of gelatin
420 milliliters of cream
500 grams of cream cheese
140 grams of brown sugar
grated peel from 1 orange
4 tablespoons orange juice
400 grams of raspberries

for sauce:
250 grams of chopped strawberries and raspberries
3 tablespoons orange juice
2 tablespoons brown sugar

for decoration:
mixture of strawberries, raspberries and blueberries
powdered sugar

5 steps to prepare diplomat fruit cake:

1. Place the biscuits in a plastic bag and grind with a rolling pin. Melt the butter in a medium skillet, then mix with the biscuits. Put this mixture in a round cake shape, in a layer of about 5 centimeters, then press down slightly. Allow to cool.

2. To make the cream, soak the gelatin sheets in a large bowl of cold water and let them soak for 5 minutes. Heat 140 milliliters of cream in a small pan until boiling. Take the cream off the heat. The gelatin sheets are removed from the water and the water is removed as well as possible. Mix them with the hot cream, one by one, and they will dissolve immediately. Allow this composition to cool slightly.

3. Mix the sugar, cream cheese, orange peel and orange juice with a whisk or a wooden spoon. Mix in this cream and cooled mixture of gelatin and raspberries. Crush a few raspberries, leaving the others intact when you mix the cream.

4. Add the rest of the cream to the raspberry mixture and mix. Pour into a cake tin and leave to cool for at least 3 hours, refrigerate, or even overnight.

5. To prepare the sauce, add all the necessary ingredients in a blender. Cool it before serving. Sprinkle the powdered sugar on the cake and serve with sauce.


INGREDIENTS

  • 200 grams of champagne biscuits
  • 5 yolks
  • 230-250 grams of fine caster sugar
  • 2 vanilla sachets
  • 500 ml of sweet, boiled milk
  • 15-18 grams of gelatin
  • 100 grams of raisins
  • 250 ml of whipped cream for whipping cream
  • 25-30 grams of powdered sugar, for whipped cream (a tablespoon)
  • 1 sachet of vanilla, whipped cream
  • 1-2 oranges
  • 1-2 kiwis
  • 2 bananas
  • 1 can of pineapple compote slices
  • finely grated peel, from an orange
  • For syrup:
  • 1 tablespoon rum (37.5%)
  • 1 tablespoon rum essence
  • 4-5 tablespoons of syrup from the pineapple compote

Servings: 12 Preparation time: less than 120 minutes


Diploma cake recipe

In 100 ml of cold water, the gelatin sheets are hydrated.

In a bowl, put 5 egg yolks, a pinch of salt and a sweetener or sugar. Stir vigorously, then add the orange juice. Mix lightly with a whisk, then transfer the composition completely to a steamer. Mix until a lightly bound composition is obtained, it is important that the yolks are heat treated.

In the hot composition, add hydrated gelatin and mix until it melts. Remove from heat and allow to cool.

Meanwhile, clean and cut the fruit into cubes. You can use fruit as you like.

But beware, pineapple, papaya, kiwi, used raw will inhibit the properties of gelatin, and the cream will not harden. If you still want to use these fruits, I recommend using canned food.

Whip the cream with a mixer, then when it becomes fluffy, add the sweetener or powdered sugar and mix a little more. Add the egg composition, tempered, mixing lightly until incorporated and becomes homogeneous.

Add the diced fruits (if you use very juicy fruits, you can let them drain before), then mix gently with a spatula to distribute evenly.

In a baking dish with a detachable ring, place a border of biscuits, lightly syrup with orange juice. In the middle is placed a base also of biscuits. Pour the cream lightly and carefully, leveling gently with a spatula.

Refrigerate until the next day.

Garnish with whipped cream and frozen raspberry beans and chocolate flakes. It can also be decorated with fresh fruit, according to everyone's taste.


Ingredients for garnish

1. Dissolve the gelatin sachets in 3-4 tablespoons of orange juice or canned pineapple syrup, as desired.

2. Put the yolks with 150 g of sugar in a saucepan over low heat and mix, then add the milk and flour. Stir constantly to avoid lumps or sticking. Keep the cream on the fire until it thickens, then set it aside to cool (

3. When the cream has cooled, add the slightly heated gelatin to the microwave (be careful, don't burn it!) And mix well. Beat well 500 ml whipped cream with 50 g of sugar and incorporate it into the yolk cream. Prepare the cake tray, arranging the biscuits given through the canned pineapple syrup all around and on the bottom of the tray, as evenly as possible, then cut the fruit into cubes.

4. Assemble the graduated cake as follows: place a layer of cream over the layer of biscuits, a row of fruit mix, followed by other layers of cream and fruit, the last being a layer of cream. Refrigerate the cake for 5-6 hours or overnight, and when the cream has hardened, beat the whipped cream with 50 g of sugar and garnish the cake.

  • other traditional Romanian recipes
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Ingredient Tort Diplomat

  • 5 eggs
  • 125 grams of sugar
  • 125 grams of flour
  • 1 pinch of salt
  • 1 tablespoon vanilla extract or 1 sachet of vanilla sugar

cream diploma:

  • 5 eggs
  • 200 grams of sugar
  • 1 pinch of salt
  • 30 grams of gelatin (I prefer to use gelatin in sheets, maybe powder)
  • 1-2 tablespoons vanilla extract or 2 sachets of vanilla sugar
  • 700 grams of whipped cream
  • 40 grams of candied orange peel (which can be easily made at home, I don't have the recipe published on the blog but you can find a procedure almost identical to mine at Savori Urbane)
  • 125 grams of raisins soaked in 50 ml. of orange juice and 50 ml. Grand Marnier liqueur (of course, you can give up liqueur by replacing it with orange juice)
  • 125 grams of orange segments (sliced ​​oranges peeled and peeled, here & # 8211 click on the link & # 8211 I explained the procedure in detail)
  • optionally, you can add up to 500 grams of fresh and candied fruit (the total amount, including raisins and oranges we listed above), but not fresh pineapple or papaya, which contain some enzymes that will destroy gelatin (you can add them too, but from compote)
  • 600 grams of whipped cream
  • 50 grams of powdered sugar
  • pieces of candied orange peel, other candied fruit, etc.

Diplomat Cake Preparation, step by step video recipe

Recipe in text format (printable)

1. This diplomat cake can also be made on a biscuit basis, but I prefer to use a thin roll top (click on the link for the full recipe, including in video format).

2. To mount this diplomat cake, I use a removable ring cake shape with a diameter of 24 cm. Obviously, I do not roll the rolling pin after baking, but let it cool, remove the baking paper, then first cut a circle with a diameter of 24 cm (I use the shape of the cake as a guide and cut with a knife next to it), then a few long strips, with the width exactly as the height of the removable ring of the shape (in my case, 7 cm). I line the shape with the countertop strips and place the cut circle at the bottom.

Cream

3. The gelatin in the sheets is soaked in a lot of cold water, if you use gelatin powder it will be covered with cold water of 1-2 fingers. Set aside to hydrate well.

4. Put the 5 eggs for the diplomat cake cream in a bowl, add the salt, the vanilla extract and the 200 grams of sugar and beat with the mixer until the egg cream is very light in color, increase in volume. and the sugar dissolves.

5. The raisins are drained through a sieve of the liquid in which they were soaked, collecting this liquid in a bowl.

6. Add the liquid drained from the raisins over the egg cream. Homogenize a little with a fork and transfer the bowl of egg cream over a saucepan of hot water about a handful wide. Boiling water must not reach the bottom of the bowl. Continue beating with a pear-shaped target, keeping the pan on low heat until the cream begins to harden and increase even more in volume. Then remove the bowl from the bain-marie. Attention, it's hot! Beat with a little pear-shaped target to cool the cream a bit.

7. Squeeze the gelatin well with water, if you use gelatin in sheets. The granular one will not be the case. Add the gelatin over the warm egg cream. Stir quickly until the gelatin melts then add the candied orange peel. Optionally, raisins are added, which you can put now or just when our diplomat cake will be mounted, as you prefer.

OTHER DELICIOUS AND REFRESHING RECIPES WITH BAVARIAN CREAM

How to beat cream from natural cream for cream?

8. Beat the cream with the 700 grams of whipped cream recommended for the cream. Be careful, the whipped cream must be very cold to beat well! In addition, the cream is beaten to the limit. As soon as it has hardened enough, you need to stop. Continuing the beating, separate the cream in butter and whey and you will not be able to use it.

Homogenize the basic cream with whipped cream

9. The next step requires more attention, because the gelatin will tend to coagulate instantly in contact with very cold cream. We need to work fast. First, 1/3 of the whipped cream is added to the egg cream with gelatin and mixed quickly and vigorously. At this point, the cream will have already cooled, by adding that amount of cream. Quickly pour the egg cream over the rest of the whipped cream. Homogenize immediately with a spatula, permanently raising the composition from the bottom of the vessel to the surface, because we aim to obtain a frothy, aerated composition.

Fitted

10. Immediately pour the cake-shaped cream lined with the top. It can be easily syruped in advance, with orange juice, a little vanilla syrup, etc. There are two different approaches here:

  • If you want the fruits you add, both raisins and fresh ones, to be evenly distributed in the diploma cake cream, first pour 1/3 of the cream. Shape the cake in the freezer for 10 minutes. During this time the cream will coagulate quickly, the temperature being very low. Then sprinkle 1/2 of the fruit you use and pour another 1/3 of the cream. Return the cake form to the freezer, after another 10 minutes add the rest of the fruit in an even layer and cover with the rest of the cream. Be careful, in the meantime it is good to keep the cream in a warm place, covered with cling film, so that it does not harden before you start to pour it into shape.
  • Simply pour all the diplomat cake cream into the mold, to which you have added all the fruit. Let the cream set completely (harden well) for 30-40 minutes in the freezer or 3-4 hours in the refrigerator.

11. If you have a little cream left (depending on the volume of fruit used) you can whip up a few individual desserts by the glass. Base the pieces of countertop soaked in orange juice (or your favorite syrup). Pour the cream on top. After cooling in the fridge, decorate the glasses with a drizzle of whipped cream. They will be just as successful as the diplomat cake itself.

Diplomat Cake & # 8211 decor

12. After the cream has hardened well, remove our diplomat cake from the mold and transfer to a serving platter. Beat the cream for decoration (600 grams) according to the instructions in point 8. Sweeten just before the end of the batter with vanilla powdered sugar. Keep 1/4 of the cream in a posh with a star opening, for decoration. With the rest of the cream we will cover the cake and level it as best we can. At the end, sprinkle with rosemary cream on the top surface of the cake. Decorate with pieces of candied orange peel (in my case) or whatever you prefer. The cake will be kept in the covered refrigerator. It is good to have a glass or plastic bell, especially for cakes. Otherwise, it will easily attract all odors from the refrigerator. Good job and great appetite!


Ingredients and preparation

Wheat ingredient
2 eggs
75 g sugar 100 g flour
1 sachet of vanilla sugar 1 pinch of salt
1 tablespoon cocoa 2 tablespoons oilCream ingredients
5 egg yolks 200 g sugar
1 l liquid cream 3 sachets of gelatin
1 vanilla essence grated lemon peel
200 g pitted cherries
For jelly: 150 g pitted cherries
50 g sugar 1 sachet gelatin

How to prepare the countertop?

Mix the egg yolks with the vanilla sugar and plain sugar until they double in volume, then mix the egg whites separately with the salt powder. Combine the compositions with a spatula and incorporate the flour, and finally the oil. Separate everything into two parts, and in one of them mix the cocoa. Put the white composition in a round tray with a removable ring and leave it in the oven for about 20-25 minutes, over medium heat. Repeat the same with the black dough.

How to prepare cream?

Mix the egg yolks with the sugar and grated lemon peel, pour half of the liquid cream and place the bowl on the steam bath. Leave it on the fire until it thickens and in the meantime put the gelatin to hydrate in 150 ml of cold water, 15 minutes.

Put it on low heat until it dissolves and then incorporate the egg cream. Mix the rest of the cream with vanilla essence and combine it with the egg cream. Pour half of the cream over the counter, add plenty of cherries and the rest of the cream. Leave to cool for at least an hour!


Ingredient Tort Diplomat

roll top (for a 38 × 33 cm tray):

  • 5 eggs
  • 125 grams of sugar
  • 125 grams of flour
  • 1 pinch of salt
  • 1 tablespoon vanilla extract or 1 sachet of vanilla sugar

cream diploma:

  • 5 eggs
  • 200 grams of sugar
  • 1 pinch of salt
  • 30 grams of gelatin (I prefer to use gelatin in sheets, maybe powder)
  • 1-2 tablespoons vanilla extract or 2 sachets of vanilla sugar
  • 700 grams of whipped cream
  • 40 grams of candied orange peel (which can be easily made at home, I don't have the recipe published on the blog but you can find a procedure almost identical to mine at Savori Urbane)
  • 125 grams of raisins soaked in 50 ml. of orange juice and 50 ml. Grand Marnier liqueur (of course, you can give up liqueur by replacing it with orange juice)
  • 125 grams of orange segments (sliced ​​oranges peeled and peeled, here - click on the link - I explained the procedure in detail)
  • optionally, you can add up to 500 grams of fresh and candied fruit (the total amount, including raisins and oranges we listed above), but not fresh pineapple or papaya, which contain some enzymes that will destroy gelatin (you can add them too, but from compote)

  • 600 grams of whipped cream
  • 50 grams of powdered sugar
  • pieces of candied orange peel, other candied fruit, etc.

Diplomat Cake Preparation, step by step video recipe

Recipe in text format (printable)

1. This diplomat cake can also be made on a biscuit basis, but I prefer to use a thin roll top (click on the link for the full recipe, including in video format).

2. To mount this diplomat cake, I use a removable ring cake shape with a diameter of 24 cm. Obviously, I do not roll the rolling pin after baking, but let it cool, remove the baking paper, then first cut a circle with a diameter of 24 cm (I use the shape of the cake as a guide and cut with a knife next to it), then a few long strips, with the width exactly as the height of the removable ring of the shape (in my case, 7 cm). I line the shape with the countertop strips and place the cut circle at the bottom.

Cream

3. The gelatin in the sheets is soaked in a lot of cold water, if you use gelatin powder it will be covered with cold water of 1-2 fingers. Set aside to hydrate well.

4. Put the 5 eggs for the diplomat cake cream in a bowl, add the salt, the vanilla extract and the 200 grams of sugar and beat with the mixer until the egg cream is very light in color, increase in volume. and the sugar dissolves.

5. The raisins are drained through a sieve of the liquid in which they were soaked, collecting this liquid in a bowl.

6. Add the liquid drained from the raisins over the egg cream. Homogenize a little with a fork and transfer the bowl of egg cream over a saucepan of hot water about a handful wide. Boiling water must not reach the bottom of the bowl. Continue beating with a pear-shaped target, keeping the pan on low heat until the cream begins to harden and increase even more in volume. Then remove the bowl from the bain-marie. Attention, it's hot! Beat with a little pear-shaped target to cool the cream a bit.

7. Squeeze the gelatin well with water, if you use gelatin in sheets. The granular one will not be the case. Add the gelatin over the warm egg cream. Stir quickly until the gelatin melts then add the candied orange peel. Optionally, raisins are added, which you can put now or just when our diplomat cake will be mounted, as you prefer.

OTHER DELICIOUS AND COOLING RECIPES WITH BAVARIAN CREAM

How to beat cream from natural cream for cream?

8. Beat the cream with the 700 grams of whipped cream recommended for the cream. Be careful, the whipped cream must be very cold to beat well! In addition, the cream is beaten to the limit. As soon as it has hardened enough, you need to stop. Continuing the beating, separate the cream in butter and whey and you will not be able to use it.

Homogenize the basic cream with whipped cream

9. The next step requires more attention, because the gelatin will tend to coagulate instantly in contact with very cold cream. We need to work fast. First, 1/3 of the whipped cream is added to the egg cream with gelatin and mixed quickly and vigorously. At this point, the cream will have already cooled, by adding that amount of cream. Quickly pour the egg cream over the rest of the whipped cream. Homogenize immediately with a spatula, permanently raising the composition from the bottom of the vessel to the surface, because we aim to obtain a frothy, aerated composition.

Fitted

10. Immediately pour the cake-shaped cream lined with the top. It can be easily syruped in advance, with orange juice, a little vanilla syrup, etc. There are two different approaches here:

  • If you want the fruits you add, both raisins and fresh ones, to be evenly distributed in the diploma cake cream, first pour 1/3 of the cream. Shape the cake in the freezer for 10 minutes. During this time the cream will coagulate quickly, the temperature being very low. Then sprinkle 1/2 of the fruit you use and pour another 1/3 of the cream. Return the cake form to the freezer, after another 10 minutes add the rest of the fruit in an even layer and cover with the rest of the cream. Be careful, in the meantime it is good to keep the cream in a warm place, covered with cling film, so that it does not harden before you start to pour it into shape.
  • Simply pour all the diplomat cake cream into the mold, to which you have added all the fruit. Let the cream set completely (harden well) for 30-40 minutes in the freezer or 3-4 hours in the refrigerator.

11. If you have a little cream left (depending on the volume of fruit used) you can whip up a few individual desserts by the glass. Base the pieces of countertop soaked in orange juice (or your favorite syrup). Pour the cream on top. After cooling in the fridge, decorate the glasses with a drizzle of whipped cream. They will be just as successful as the diplomat cake itself.

Diplomat cake - decor

12. After the cream has hardened well, remove our diplomat cake from the mold and transfer to a serving platter. Beat the cream for decoration (600 grams) according to the instructions in point 8. Sweeten just before the end of the batter with vanilla powdered sugar. Keep 1/4 of the cream in a posh with a star opening, for decoration. With the rest of the cream we will cover the cake and level it as best we can. At the end, sprinkle with rosemary cream on the top surface of the cake. Decorate with pieces of candied orange peel (in my case) or whatever you prefer. The cake will be kept in the covered refrigerator. It is good to have a glass or plastic bell, especially for cakes. Otherwise, it will easily attract all odors from the refrigerator. Good job and great appetite!