Diplomat Cake

To prepare this delicious cake, we start by gathering all the necessary ingredients so that the process goes as smoothly and pleasantly as possible. In a bowl, sugar is creamed with the egg yolks, and then baking soda dissolved in lemon juice and a little water is added, mixing well until a homogeneous composition is obtained. In another container, the egg whites are beaten with sugar, adding the sugar gradually until a firm and glossy foam is achieved. We carefully combine the two mixtures, being careful not to lose the air from the egg whites, which is essential for obtaining a fluffy base.

After the composition is well mixed, we pour it into two greased and floured pans, measuring 33x23x5 cm. The layers are baked at a moderate heat until they turn golden and pass the toothpick test. While the layers cool, we start preparing the cream. In a saucepan, sugar is mixed with eggs, adding about 50 ml of water and 50 ml of unwhipped cream. It is put to boil, stirring constantly, and when it starts to boil, it is removed from the heat and gelatin, previously soaked in cold water, is added.

After the cream has cooled, grated orange peel, finely chopped fruits, and triple sec liqueur are added. Everything is mixed with whipped cream, resulting in a fine and aromatic cream. The cake layers are then cut in half thickness-wise, and a pan is lined with plastic wrap, allowing the wrap to hang over the edges so that the cake can be covered later. The first layer of cake is placed in the pan, which is soaked with diluted liqueur using a brush. The amount of liqueur depends on how much the cake absorbs.

After soaking, a layer of cream is added, followed by the second half of the cake, which is soaked again. We continue this process, alternating layers of cream and cake until we finish with the last half of the cake, which is also soaked. Everything is well covered with plastic wrap and placed in the refrigerator for a few hours so that the cake sets and the flavors blend perfectly.

After the cake has cooled and set, we take it out of the refrigerator, remove the wrap, and transfer it to a serving platter. We generously coat it with whipped cream for an elegant and appetizing appearance, and we decorate it as we please, either with fresh fruits, grated chocolate, or chopped nuts. This cake is perfect for any occasion, being not only delicious but also a visual delight.

 Ingredients: 8 eggs, 400g sugar, 20 tablespoons water, 400g flour, baking soda extinguished with lemon or vinegar, 100g sugar for egg whites. The above quantities are for the base. The following are for the cream: Sugar 75g, gelatin 3 packets of 7 grams each, 2 eggs, fruit 175g (I added more, about 400g), three oranges and a can of finely chopped pineapple, TRIPLE SEC liqueur 150ml for the cream, zest from the three oranges (grated), whipped cream 1kg.

 Tags:  eggs flour sugar fruits oranges christmas and new year's recipes cake