Diplomat Cake with Sour Cherries

Preparation method for the base: In a large bowl, add the sugar and water, mixing them well until the sugar is completely dissolved. Then, gradually start incorporating the flour, baking powder, and ground walnuts. It is essential to mix with a spatula or whisk to avoid lumps. The mixture should become homogeneous and have a consistency similar to that of a cake batter. If the dough feels too soft, we can gradually add a few tablespoons of extra flour until we achieve the desired consistency.

Once the dough is ready, pour it into a 28 cm diameter cake pan, which we have lined with parchment paper to prevent sticking. Make sure to distribute the dough evenly in the pan so that the base rises evenly while baking. Preheat the oven to 180 degrees Celsius and place the pan in the oven. The base will bake for about 25-30 minutes or until it passes the toothpick test. When ready, remove the pan from the oven and let the base cool completely on a rack.

Preparation method for the syrup: In a small saucepan, combine water with sugar and put the mixture over medium heat. Let it boil, stirring occasionally, until the sugar is completely dissolved and the syrup becomes clear. Once the syrup starts to boil, let it cool slightly, then add the rum essence, which will give a fragrant and pleasant taste to the cake.

Preparation method for the cream: In a bowl, whip the heavy cream using a mixer until it becomes firm and has a fluffy texture. In another bowl, take the sour cherries and mash them well with sugar until they release their juice and become sweeter. Then, gradually start incorporating the whipped cream into the cherry mixture, gently mixing to maintain the airiness of the whipped cream.

The gelatin will hydrate in the juice from the compote, adding the 6 tablespoons of sugar. Mix well and place the mixture over heat, stirring continuously. It is important not to let the gelatin boil, but just to melt completely. Once the gelatin is dissolved, let it cool slightly, then gradually add it over the whipped cream and cherry mixture, continuing to mix with the mixer to obtain a homogeneous cream.

Assembling the cake: Cut the base into two equal parts. The first base is placed on a serving plate, and around it, we place the detachable form, which we have raised with parchment paper to prevent the cream from leaking. Soak the first base well with the previously prepared syrup, then add the cherry and whipped cream mixture. Cover with the second base, which is also soaked. The cake can be left in the refrigerator for a few hours to firm up the cream and blend the flavors. Serve with appetite!

 Ingredients: Ingredients: two glasses of walnut kernels (one glass has 200 gr) 150 gr sugar 1 sachet baking powder 250 ml of mineral water 7 tablespoons flour Ingredients: 200 ml water 100 ml sugar rum essence Cream ingredients: 800 gr cherries from compote (I had frozen in water and sugar) 1 l liquid whipped cream 200 gr sugar 3 sachets red cake-geel 150 ml syrup from compote 6 tablespoons sugar Decor: chocolate icing whipped cream

 Tags:  flour sugar fruits chocolate nut christmas and new year's recipes sour cherries cake