Diplomat Cake
Diplomat Cake
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12
The Diplomat Cake is a refined dessert, full of flavor and elegance, that has won many hearts over time. This cake combines an airy base with a fine cream, and fresh fruits add a touch of freshness and color. It is ideal for any occasion, from celebrations to gatherings with friends. Get ready to impress with this simple and delicious recipe!
Ingredients
For the base:
- 5 large eggs
- 200 g sugar (about 1 cup)
- 1 ½ cups flour
- 5 tablespoons oil (preferably sunflower oil)
- 5 tablespoons water
- A pinch of salt
- A few drops of lemon juice (to stabilize the egg whites)
- 2 tablespoons cocoa (optional, for a chocolate base)
For the cream:
- 4 large eggs
- 150 g sugar
- 500 ml heavy cream (preferably 35% fat)
- Lemon essence
- 1 packet of gelatin (10 g)
- 3 tablespoons water (for the gelatin)
For decoration:
- Fresh fruits (kiwi, oranges, strawberries, or any seasonal fruits)
Necessary utensils
- Baking tray (approximately 30x20 cm)
- Mixer
- Bowl for a water bath
- Plastic wrap
- Mixing bowls
- Spatula
Preparation
Step 1: Preparing the base
1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the bowl you beat the egg whites in is clean and dry.
2. Beating the egg whites: In a bowl, beat the egg whites with a pinch of salt and a few drops of lemon juice until you get a firm foam.
3. Preparing the syrup: In a small saucepan, combine the sugar with the water and boil over medium heat, stirring continuously, until the sugar dissolves completely. Let the syrup boil for a few minutes until it becomes slightly viscous.
4. Combining the ingredients: Pour the hot syrup over the egg whites in a thin stream while continuing to mix. Add the yolks one by one, then the oil, mixing well after each addition.
5. Sifting the dry ingredients: In another bowl, sift the flour and, if desired, the cocoa. Gently fold them into the egg mixture using a spatula or wooden spoon until you achieve a homogeneous mixture.
6. Baking the base: Grease the tray with oil and line it with flour. Pour the mixture into the tray and level the surface. Bake in a preheated oven at 180°C for 25-30 minutes, or until a toothpick test comes out clean.
Step 2: Preparing the cream
1. Beating the eggs: In a bowl, beat the eggs with the sugar until fluffy. If you have a steam mixer, you can use this device to beat the eggs over a water bath for 10-15 minutes until the cream thickens and becomes homogeneous.
2. Cooling the cream: Once the cream has thickened, let it cool to room temperature.
3. Preparing the gelatin: Soak the gelatin in the 3 tablespoons of water. After 5 minutes, heat the gelatin over low heat, stirring continuously, without letting it boil. Once it has melted, add the gelatin to the egg cream, mixing well.
4. Incorporating the whipped cream: Whip the cream until firm, then gradually fold it into the egg cream using a spatula to avoid losing air.
Step 3: Assembling the cake
1. Preparing the mold: Line a tray with plastic wrap, making sure the wrap extends over the edges of the tray for easy removal of the cake later.
2. Adding the base: Place the cooled base in the tray, then pour the egg cream with whipped cream on top. Level well.
3. Decorating: Arrange the fresh fruits on the surface of the cream according to your preferences and imagination. You can create patterns or simply distribute them evenly.
4. Cooling: Refrigerate the cake for at least 4 hours (ideally overnight) for the cream to set well.
Step 4: Serving
1. Cutting the cake: Once the cake has completely cooled, use a sharp knife to cut it into portions. You can carefully remove the plastic wrap to take it out of the tray.
2. Serving: Serve the cake on a nice platter, ideally alongside a cup of coffee or tea. A drizzle of fruit or chocolate sauce can add an extra touch of flavor.
Useful tips
- Fruit selection: Choose fresh seasonal fruits for a more intense taste. Kiwi and oranges pair perfectly, but you can also use strawberries, blueberries, or peaches.
- Gelatin: Make sure the gelatin does not boil, as it loses its gelling properties. You can use vegan gelatin if you want a version without animal products.
- Cocoa base: If you want a more chocolatey base, add 2 tablespoons of cocoa to the base mixture.
Calories and Nutritional Benefits
This cake has a medium caloric content, approximately 250 calories per serving, depending on the ingredients used. Eggs and cream provide proteins and healthy fats, while fruits bring vitamins and antioxidants, contributing to a balanced diet.
Possible variations
- Chocolate Diplomat Cake: Add melted chocolate to the egg cream for a decadent taste.
- Vegan variation: Replace eggs with banana puree or applesauce and use plant-based cream.
- Nut Diplomat Cake: Add chopped nuts to the base for a crunchy texture.
Frequently asked questions
- How can I store the cake?
The cake stores well in the fridge, covered with plastic wrap, for 3-4 days.
- Can I use other types of flour?
Yes, you can use whole wheat or gluten-free flour, but the texture may vary.
The Diplomat Cake is more than just a dessert; it is a culinary experience that blends tradition with innovation. The invitation is open – prepare it and enjoy every bite!
Ingredients: 5 eggs, 200g sugar, 1 1/2 cups flour, 3 eggs, 5 tablespoons oil, 5 tablespoons water, a pinch of salt. Cream: 4 eggs, 150g sugar, 500ml whipped cream, lemon essence, 1 packet of gelatin. Decoration - fruits (kiwi, oranges).
