Raspberry mousse cake with diplomat cream
Raspberry Mousse Cake with Diplomat Cream
Get ready for a delicious adventure in the world of desserts with this raspberry mousse cake and diplomat cream. This cake is not only a treat for the taste buds but also a true work of art on a plate, perfect for holidays or special occasions. With a fluffy texture and fresh taste, it will surely become the star of any meal. Let's get started!
Preparation time: 30 minutes
Baking time: 35 minutes
Cooling time: 6 hours (ideally overnight)
Number of servings: 12
Ingredients:
*For the base:*
- 6 eggs
- 2 tablespoons oil
- 1 tablespoon cold water
- 8 tablespoons sugar
- 8 tablespoons flour
- 1 packet baking powder
*Raspberry Mousse:*
- 400 g frozen raspberries
- 4 tablespoons sugar
- 1 packet gelatin
- 200 ml whipped cream
*Diplomat Cream:*
- 3 eggs
- 120 g sugar
- 1 packet vanilla sugar
- 1 tablespoon flour
- Grated zest of 1 lemon
- 300 ml milk
- 1 packet gelatin
- 300 ml whipped cream
- 1 can pineapple compote
*For decoration:*
- 400 ml whipped cream
- 100 g white chocolate (for decoration)
- Pomegranate seeds
A bit of history:
The diplomat cake, with mysterious origins, was created in the 19th century and quickly became a favorite in many cultures. It combines elements of mousse and cream, offering a creamy and slightly airy texture. The raspberry mousse adds a fresh note, perfect for warm days or to celebrate special moments.
Step by step:
1. Preparing the base:
- Separate the eggs, placing the egg whites in one bowl and the yolks in another.
- Beat the egg whites until stiff peaks form. This step is essential to ensure a fluffy texture of the base.
- In another bowl, mix the yolks with sugar, vanilla sugar, oil, and cold water using a mixer. Continue until the mixture doubles in volume and the sugar completely dissolves.
- Sift the flour together with the baking powder over the yolk mixture and mix gently with the mixer, but be careful not to overmix.
- Add the beaten egg whites, gently folding them in with a spatula from the bottom up to keep the air in the mixture.
- Pour the mixture into a cake pan lined with baking paper and bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick comes out clean. Once done, let it cool.
2. Preparing the raspberry mousse:
- In a bowl, combine the frozen raspberries with 4 tablespoons of sugar. Let the raspberries release their juice.
- Mash the raspberries to obtain a smooth puree, but without seeds.
- Hydrate the gelatin in a bit of pineapple compote juice, then heat the raspberry puree in a saucepan. When it is warm, remove it from the heat and add the hydrated gelatin. Mix well.
- Let the puree cool slightly, but not completely, so it doesn't thicken.
- Whip the cream until firm and fold it into the raspberry puree, mixing gently.
3. Preparing the diplomat cream:
- Hydrate the gelatin in the pineapple compote syrup.
- Separate the eggs. Beat the egg whites until stiff peaks form.
- In a saucepan, mix the yolks with sugar, vanilla sugar, flour, lemon zest, and milk. Cook over low heat, stirring constantly, until it thickens.
- Remove the cream from the heat and add the hydrated gelatin, mixing well.
- Once the cream has cooled (be careful not to let it become solid!), fold in the beaten egg whites and then the whipped cream.
4. Assembling the cake:
- On a serving platter, place the first base and soak it with the juice from the pineapple compote.
- Use a cardboard ring covered with aluminum foil, placing it on top of the base. Pour the raspberry mousse and refrigerate for at least 2 hours.
- Once the mousse has set, prepare the diplomat cream. Remove the ring and pour the diplomat cream over the mousse. You can add pieces of pineapple (or not, depending on your preferences!).
- Place the second soaked base on top, and if you have leftover diplomat cream, you can use it to cover the cake.
- Leave the cake in the fridge until the next day.
5. Decorating:
- Before serving, you can decorate the cake with whipped cream, white chocolate decorations, and pomegranate seeds for a festive look.
- Slice and enjoy! Each piece will bring a smile to the faces of your loved ones.
Practical tips:
- To achieve a cake with a more intense taste and aroma, you can add a bit of lemon juice to the raspberry puree.
- If you can't find frozen raspberries, you can use fresh raspberries, but make sure they are well-ripened for an intense flavor.
- The cake is perfect served with a cup of green tea or sparkling wine, which will complement the sweetness of the raspberries.
Frequently asked questions:
- Can I use other fruits for the mousse?
Yes, you can replace raspberries with other berries or tropical fruits like mango or peaches.
- How long does the cake last in the fridge?
The cake can be kept in the fridge for 3-4 days, but it is best in the first 2 days.
- Is it possible to make the cake without gelatin?
Yes, you can use an alternative thickening agent like agar-agar, but follow the instructions on the package to achieve the desired consistency.
This raspberry mousse cake with diplomat cream will not only delight your taste buds but also bring an elegant touch to your table. Prepare it with love and enjoy every moment spent in the kitchen! Savor each slice and share it with your loved ones!
Ingredients: Base: -6 eggs -2 tablespoons oil -1 tablespoon cold water -8 tablespoons sugar -8 tablespoons flour -1 packet baking powder Raspberry mousse: -400 g frozen raspberries -4 tablespoons sugar -1 packet gelatin 200 ml whipped cream Diplomat cream: -3 eggs -120 g sugar -1 packet vanilla sugar -1 heaping tablespoon flour-zest from one lemon -300 ml milk -1 packet gelatin -300 ml whipped cream -1 can pineapple compote For decoration: -400 ml whipped cream -100 g white chocolate for leaves-roses and decorations made from milk powder paste -pomegranate seeds
