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Diplomat cake with exotic fruits

Diplomat cake with exotic fruits


Refreshing like ice cream

  • 1 or
  • 200 gr. Sugar
  • 200 g of milk
  • 2 vanillas
  • ½ kg fresh batter
  • 2 teaspoons melted gelatin in a little hot water
  • 2 kiwis for interior + 1 kiwi for decoration
  • 1 orange
  • 1 can of pineapple
  • 200 gr. Sponge fingers
  • 100 gr. Household chocolate for decoration

Servings: 14

Preparation time: over 120 minutes

RECIPE PREPARATION Diplomatic cake with exotic fruits:

Put the milk, sugar and egg in a pan on the fire and boil until it thickens a little, remove from the heat, mix with gelatin, and when it cools well add the whipped cream, vanilla and diced fruit.

Put them in a special cake pan (which has a detachable bottom), the biscuits on the edge and some of the biscuits are cut into pieces and put on the bottom of the pan. Pour the composition in the middle of the pan.

Kiwi slices are placed on top. Refrigerate for about 2 hours until set.

Garnish with household chocolate. After 2 hours, take it out of the fridge and remove the detachable edge of the pan, leaving the cake on the tray. Store in the refrigerator until serving.


Cake with exotic fruits it can be a test of imagination and skill for beginner mothers in the culinary arts, but respecting the following steps, anyone can prepare cake with exotic fruits in less than an hour.

1. Separate the yolks from the egg whites and beat them with oil and salt.

2. Separately, beat the egg whites together with the sugar and vanilla sugar until they turn into foam.

3. Add flour and yolks over the foam. Mix until you get a homogeneous composition.

4. Grease a round dish with oil and line it with flour. Pour the composition into the bowl and bake for half an hour.

5. While the top is baking and cooling, prepare the pudding, according to the instructions on the envelope.

6. Peel and slice the fruit.

7. Place the first layer on a plate and spread a part of the pudding, part of the strawberry jam and part of the cut fruit over it. Do the same to fill the other two layers.

8. Leave the top to fill in the fridge for an hour. After it has cooled, garnish it with whipped cream, fruit slices and grated chocolate.

If you are a very creative person, you can add other fruits or you can decorate cake with exotic fruits and in other ways, original.

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Composition
15 gr gelatine
4 eggs (yolk only)
8 tablespoons sugar
100 ml milk
50 ml compote or water (for dissolving gelatin)
500 ml liquid cream
according to taste and preferences fresh or canned fruits (lichy, kiwi, pineapple, mango, orange, etc.)
a few drops vanilla essence
1 teaspoon tip grated lemon peel
1 teaspoon tip grated orange peel
for decoration liquid cream, approx. 100 ml, but can be used as much as needed

The canned fruits are drained.

In a bowl, dissolve the gelatin in water or the juice from the lychee or pineapple compote, then put it in the steam bath for a few minutes.

Until gelatin dissolves, cream is prepared. In a saucepan, mix the yolks with the sugar and milk. Put on medium heat and stir continuously, with a whisk, until it thickens and becomes foam.

Allow the cream to cool slightly. During this time, whipped cream.

While the cream is still quite warm, add the vanilla essence, lemon peel and orange and gelatin. Allow to cool a little and mix with whipped cream.

Put the dish in the fridge, 50-60 minutes.

Wallpaper a detachable cake tin with cling film, place a well-squeezed fruit base (use any fruit you want).

Pour the cream with whipped cream, then garnish with fruit, according to taste and inspiration. Remove from the form, decorate on the side, with whipped cream.

The cake is placed in the refrigerator overnight, then it can be served.


Diplomat cake

48 comments:

Hello! they are novices, what do they do with egg white cream. to mix with egg yolk cream and whipped cream? Thank you!

Hi, it's a small mistake, don't put the egg whites in the cream (only the yolks). So make a single cream of yolks and sugar, add milk and boil on a steam bath, then mix with whipped cream and gelatin (plus vanilla essence).

Thank you, keep up the good work, I'm delighted with the ideas and recipes!

HOW DO I PUT GELATINE IN CAKE, CREAM OR CREAM TO GET BEAUTIFUL? I PUT THE GELATIN IN WARM WATER AND AFTER I PUT IT IN THE CREAM, IT COOKED. I USED 2 GELATINE ENVELOPES -KNOXORIGINAL, UNFLAVORED. HELP ME HOW TO PREVENT COCOLOASHES! IT WAS WRONG WHEN I FOUND CREATED PIECES OF GELATINE IN CREAM. I DIDN'T DISSOLVE IT, I DIDN'T ADD IT WELL TO THE CREAM. THANK YOU.

With pleasure, but you really don't need so many thanks. It goes up to my head :)

It looks insane :), I will definitely try it.

With the look, I see that I convinced you, now it remains to be seen what the taste of the diplomat cake will look like: D

Mmmmmmmmmm like, it looks fffffffff good, it's pleasing to the eye and exciting for the taste buds, dear R: d.
Delighted, as with every post of yours.

Diana, I think we have a reciprocal relationship here :)) And I always love your comments)

Maybe you can post some recipes for caltabosi, sausages, something specific to the month. that also through your recipes I will find something special !! That if you have.

I'm a little comfortable to do something like that, so I don't promise anything :) Although now it seems to me that the idea of ​​making a few sausages is kind of smiling.

I tried too but it didn't work out. For one reason or another, my egg cream with bain-marie sugar did not harden. I beat the eggs well with sugar for about a quarter of an hour, I put milk, but when I put the cream (egg with milk) on the steam, its composition did not change at all (it remained as liquid). And I thought I should and I mixed the cream with whipped cream and gelatin. But from this mixture the cream (egg with milk) remained at the bottom of the bowl and the whipped cream rose to the surface. Can you tell me why? Va roooog. : o3

Yes, I can :) Unfortunately, you didn't boil the cake cream enough. I even mentioned in the recipe that after about 15 minutes of cooking the bain-marie cream will have to have thickened a little, but it seems that you missed it. It still happens, but don't forget that small details can make a difference - next time you will surely make the diplomat cake without any problems.

And if it takes more than 15 minutes to harden, what do I do?

You're not doing anything, Alex. Leave the cream on the fire until you notice that it starts to thicken. The 15 minutes are indicative, we don't have to take it only after time - my electric hob heats up in one way, the stove in another way (even the gas pressure sometimes differs, especially in the winter months).

I also made the recipe ... about two weeks ago. I had the same problem with that cream of yolk + sugar + milk. I may fall asleep next to the stove until it starts to thicken. but G E N I A L came out! Tastes and easy.

I have always admired men who know and like to cook

Unfortunately, I'm not really admirable. I like to cook, but I don't know how to do it as well as I would like :)

you are modest, and I admire the men who cook, I would have liked k and my husband to cook but unfortunately he doesn't even make french fries

I try to be realistic, especially knowing that I don't actually cook as often as people think. And then you know what it's like. If I'm in the kitchen, then I don't have time to do other household things that your husband probably does :)

I made it and it turned out delicious. I received praise from everyone :)) thanks for the recipe :)

You really don't have to, the praise received is only your merit)

Beautiful presentations, attractive blog! : D

I like your recipes, but please don't have any recipes without fats or fried foods.

There aren't many of them, but there are already dozens of good recipes without fat or fried on the blog. The difficult part is finding them, thinking that they are mixed among hundreds of other recipes, but you will surely discover them. :)

I also tried the cake, but I don't know why the yolks + sugar + milk didn't set at all. I kept them on the water bath for half an hour, but nothing. I do not understand why. I also tried a cream for another cake where I had to mix eggs + sugar DIRECTLY on the fire until it thickens - although I kept them DIRECTLY on the fire for 45 minutes, they didn't thicken. I'm wodering why?

Not being next to you to see exactly how you did it, you realize that it's hard for me to tell you why they didn't come together. But clearly something is wrong, because even a child knows that the egg coagulates if it is kept on fire :) And you say that you suffered it twice, the second time even keeping them DIRECTLY on the fire . I really don't know what to say. but maybe some more experienced reader "enlightens" us.

the recipe lacks starch or flour for the cream. yolk + sugar + milk become "vanilla sauce", not cream, regardless of the amount of gelatin that is added after.

Fortunately, the recipe images show how "yolk + sugar + milk" becomes "vanilla sauce" only initially, and after they are cooked, combined with gelatin and stay in the fridge for a while, they harden (and the image with the recipe ingredients does not show any flour ). If I had made a "thick cream" with flour for the diplomat cake, then what was the point of gelatin. The cream being "thick", it would probably have thickened even more if it had been kept long enough in the refrigerator. In the end, it's just an unverified presumption personally (it may not be strong enough to resemble the diplomat we know), which is why those without much experience in the kitchen (as I admit I am), they should follow exactly the above recipe, and if the gelatin is not expired or boiled too much, then the diplomat cake should come out perfectly.

I also made the cake, the first attempt failed because I probably mixed the hot cream with the whipped cream. So I threw everything away and started over. In the end, a super, good-looking and delicious cake came out.
Now I make the experienced and I ENLIGHTEN Mrs. Anonymous. I think he forgot to turn on the stove. I have no other explanation.

Roxana, I know it's not nice to laugh at someone else's trouble / failure, but there's no point in being hypocritical and not admitting that I had fun reading your comment.
I try to explain the recipes in as much detail as possible and to emphasize certain details that seem more important to me, precisely so that anyone - even those without experience in the kitchen - can successfully prepare that recipe. Even then, if someone is having problems, I try to help them and find out the cause together (because, in most cases, I noticed that the recipe is read diagonally or not enough attention is paid to the details - how it seems you have suffered it too with the first attempt at a diploma cake: P). But, in the case above, I really felt a little confused.


Diplomat cake


Prepare whipped cream first.

Put the whipped cream in the bowl and beat with the mixer until it hardens well.

The cream is being prepared for the diplomat.

In a bowl, mix the yogurts, small cubes of fruit (pineapple, banana, orange) and a large part of the whipped cream (the other side stops for garnish) and gelatin prepared according to the instructions on the package.

Step 2 - choose a bowl that will give the shape of the cake

Put food foil on the walls of the bowl, then pour the first half of the diplomat cream, then put a row of biscuits syruped with pineapple compote juice (perfect a little, so as not to crumble) over the cream then put the other half of cream, then put the last layer of lightly syrupy biscuits.

Cover the dish with cling film and refrigerate, preferably overnight.

On the 2nd day, remove the foil and turn the cake on a plate / tray.

We also remove the food foil from the walls and decorate the cake with whipped cream left according to your imagination and with kiwi slices. You can decorate with several types of fruit depending on your preference.


How do we prepare the best cream for the diplomat cake?

On top, this diplomat cake is decorated with the fruit it contains or we can decorate it with candied fruit or wrapped in chocolate. You can also put the cake in whipped cream if you want. But it is very important to let the cream cool to room temperature before incorporating whipped cream into it. And if it is a little warm, it can melt the whipped cream and it will be cut. Do not mix much or at high speed when incorporating whipped cream, but just enough to mix everything well. If you are a beginner, it is a good idea to use a spatula or a whisk to incorporate whipped cream and to reduce the risk of whipped cream being cut. The idea is to mix only as much as is needed to homogenize the 2 compositions.

I mounted the wonderful graduated cake in the ring of a 24 cm tray, but it's also a 26 cm tray. It's also ok a pan lined with plastic wrap, but you will have to mount the cake upside down. When it's ready, you just need to turn it over. After you have finished the cake, it must be refrigerated for at least 6 hours, or preferably overnight to harden the cream. The result is spectacular! You get a cake with a generous and fine cream, full of fruit and accompanied by delicate biscuits. This diplomatic cake reminds me of my childhood and the cakes in our confectioneries, along with amandine or by Indian. You?


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