Diplomat Cake
To create a refined and tasty dessert, we start by separating the egg yolks from the egg whites, an essential step that will influence the final texture of the cake. In a large bowl, we put the egg yolks and add the sugar, mixing them with a mixer. It is important to mix well until the mixture lightens in color and doubles in volume, becoming frothy and airy. Then, we gradually add the milk, continuing to mix to obtain a homogeneous composition.
After making this mixture, we place the pot over low heat, being careful to stir continuously. This step is crucial, as we need to reach a consistency similar to that of a thick sauce, but not too thick. The cream should become slightly denser but remain fluid. Meanwhile, we prepare the gelatin by placing it in a bowl and adding cold water, respecting the ratio of 10 grams of gelatin to 50 ml of water. We let the gelatin hydrate a little, then we put it in a water bath to melt. It is essential not to let the gelatin boil, as at temperatures above 60 degrees, its properties are completely destroyed.
Once the gelatin has melted, we incorporate it into the egg and milk cream, mixing well. In another bowl, we whip the cream with a packet of vanilla powdered sugar until we obtain a firm whipped cream. Separately, the egg whites are beaten until they form a stiff foam, which we will carefully fold into the whipped cream, using gentle movements to maintain the aeration. Then, we add the egg and milk cream, integrating everything patiently and gently.
We prepare a mold that we line with plastic wrap, letting the edges hang over the sides. At this point, we can play with the fruits; we cut them into suitable pieces and arrange them beautifully at the bottom of the mold, as this part will become the top surface of the cake. We pour half of the egg and milk cream, sprinkle the fruit pieces, then complete with the remaining cream. We close the cake with ladyfingers, cover it with plastic wrap, and let it chill in the fridge for at least six hours, ideally overnight to set perfectly.
When we are ready to finish the cake, we take the mold out of the fridge and remove the plastic wrap from the top. Carefully, we turn the mold onto a platter and remove the remaining wrap. Decorating is a moment of inspiration; we can prepare a new batch of whipped cream from the remaining cream and powdered sugar. With the help of a piping bag, we decorate the cake as we wish and, if desired, we can add slices of fresh fruit, such as kiwi, for a color contrast and a note of freshness. This dessert not only looks spectacular but also offers an explosion of flavors that will delight any taste buds.
Ingredients: - 3 eggs - one cup of sugar - one cup of milk - 2x10 g packets of Dr. Oetker gelatin - 2x400 ml of separator cream - 3 pieces of kiwi - one banana - candied cherries (to taste) - 2 packets of Dr. Oetker vanilla powdered sugar - 10 ladyfinger cookies
