Diplomat Cake with Peaches and Jelly

 Ingredients: Batter: Make a batter from: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 3 tablespoons oil, 3 tablespoons warm water, 1 baking powder. Cream: -20g gelatin -5 eggs -2 cans of peach compote -2/2 l milk - 1 tablespoon flour -300 g sugar -300 g whipped cream -2 sachets of clear jelly dr. otker - yellow and red food coloring - orange and strawberry flavoring

To prepare a delicious cake, start by separating the egg yolks from the egg whites. Whisk the yolks with sugar in a large bowl using a mixer until the mixture becomes creamy, doubles in volume, and turns pale. This step is essential as the incorporated air will make the sponge fluffy. Gradually add the oil, a little at a time, to allow for proper emulsification. It is important not to add the oil all at once, as this could affect the final texture of the sponge. Once the oil is well incorporated, pour in water and mix again.

In another bowl, mix the flour with the baking powder. Start adding this mixture to the yolk composition, stirring with a spatula or wooden spoon to avoid lumps. Once the flour is completely incorporated, beat the egg whites until stiff peaks form. Fold the beaten egg whites into the above mixture carefully from top to bottom to maintain the aeration of the batter.

Pour the obtained mixture into a round baking pan that you have lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 30-35 minutes. Check if it’s baked by inserting a toothpick in the center of the sponge; if it comes out clean, the sponge is ready. After baking, let it cool completely, then cut it in half.

Prepare the cream by soaking the gelatin in half a cup of cold water for 10 minutes. In another bowl, combine the milk with the yolks and flour, mixing for two minutes. Place the mixture over medium heat, stirring constantly with a wooden spoon to avoid lumps. When the cream thickens, remove it from the heat and add the soaked gelatin, mixing well until completely dissolved. Let the cream cool, stirring occasionally to prevent a crust from forming.

Separately, whip the cream and then beat the egg whites until foamy. When the cream is completely cooled, mix it with the whipped cream to achieve an airy and smooth texture.

For the jelly, prepare it in advance, dividing it into two parts. In one part, add yellow food coloring and orange flavor, and in the other, red food coloring and strawberry flavor. Let the jellies set in the fridge.

For assembly, prepare a dish with plastic wrap. Spread the last sponge layer with apricot jam to give it extra flavor. Cut the set jelly into cubes. Assemble the cake as follows: a layer of cream, then peaches, a layer of sponge, followed by cream, peaches, cream, jelly, cream, jelly, peaches, and finally, the sponge.

After assembling, let the cake chill for 8 hours. Finally, turn the cake onto a platter and decorate it with whipped cream, roasted and ground nuts, as well as coconut candies. The delight is ready to be enjoyed!

 Tags:  eggs milk flour oil sugar fruits oranges strawberries christmas and new year's recipes cake recipes for children