Traditional recipes

Diplomat cake

Diplomat cake


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Yesterday, December 25, was my husband's birthday and on Christmas Eve I prepared a tasty cake for him.

COUNTER TOP

  • 5 eggs
  • 5 tablespoons sugar
  • 1/2 baking powder
  • 2 pl.sugar vanilla
  • 5 tablespoons flour

CREAM

  • 6 eggs
  • 6 tablespoons sugar
  • 1 kg of Hulala cream
  • 300 ml milk
  • 3 pieces of orange
  • a pineapple compote
  • 40 g gelatin
  • 400 ml Hulala whipped cream for garnish

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Diploma cake:

I started the cake the night before because it has to stay in the fridge for 12 hours cream as follows: I put the gelatin dissolved in 100ml milk. I mixed the yolks in a pan on a steam bath together with the remaining sugar and milk (200ml). Stir continuously until it thickens like a ciulama. Remove from the heat and mix the warm cream with the dissolved gelatin. I mixed it with the mixer to combine the ingredients well. Beat the egg whites hard foam. Beat in another bowl and whipped cream. Cut the oranges into cubes and put in a strainer. Pineapple is also cut. cubes and put in another strainer. When the cream has cooled, mix it with a light wooden spoon with the egg whites, whipped cream and diced fruits. I put it in the fridge until the next day

.The next day I did leaf of 5 beaten egg whites separately with 5 tablespoons of sugar. I mixed with the yolks and at the end I put the 5 tablespoons of flour mixed with baking powder. I baked the top 20 min. over medium heat. I dressed the cake in whipped cream and decorated it with ornaments specially ordered from a company from Tg. Mures.


The first time, put a cellophane foil in a round pan and slightly moistened with water to stick the foil to the walls. Dress the walls of the pan on the inside with the desired fruits and then prepare the composite of the diploma cake as follows:

Beat the whipped cream until it hardens well. Keep a little in a glass for adorned at the end. Add the yogurt, some of the chopped fruit, vanilla and gelatin. The gelatin is prepared as follows: the sachets are mixed with 15 tablespoons of water or fruit juice and left for 2 minutes until the liquid disappears. Then put on low heat and stir continuously until it melts well. It does not boil, it must reach the maximum temperature at which the finger can withstand.

Remove from the heat and add to the cake composition. Mix well the whole pouring composition in a pan ready dressed with fruit. At the end, add biscuits slightly soaked in fruit juice or water. Put a lid on the pan and refrigerate until the next day.

Remove from the fridge and place a plate instead of the lid and turn the pan. Lift and remove the foil. The cake can be decorated with whipped cream as desired.


Rolled sheet, countertop for the Classic Rolled Diplomat Cake

For countertop & # 8211 rolled sheet: break eggs and beat well with the mixer together with the sugar and vanilla sugar until they look frothy. Add the lemon peel and gradually the flour, with the mixer at low speed. Pour into a tray lined with baking paper (30 x 40 cm tray). Bake for 15 minutes at 180 ° C (preheated oven). After it has cooled a bit, remove the paper from the dough sheet and cover with a towel to keep it moist. There is also the option that immediately after removing it from the oven, roll it with the paper on which it was baked and leave it like this until it cools completely.

For the cream, first prepare the orange peel. I didn't have it in the house candied orange peel (recipe here) so I had to make one on the spot.

Wash the orange thoroughly, then peel or grate it. From 50 g of sugar and 100 ml of water, boil a syrup in which orange peel is added and let it cool until it becomes a sticky mass.

When ready, leave to cool in the refrigerator.


Diplomat cake

First I separated the egg yolks from the egg whites, then I put them in a bowl with the sugar.
They mix together until they double in volume and lighten in color, becoming frothy.
Add the milk and mix for homogenization.

Put the pot on low heat and stir continuously until the composition binds and thickens a little (it looks like ciulama but not very thick).

Gelatin is placed in a bowl adding cold water: to 10 gr granulated gelatin about 50 ml of water. Leave it until it swells a little, soaking it, then put the pot on another pot in which the water boils (bain-marie). Leave to heat until the mixture heats up and melt the gelatin into a liquid. Careful! It does not have to boil, at 60 degrees the characteristics of the gelatin are destroyed.

When the gelatin has become liquid, it is incorporated into the egg and milk cream. Beat whipped cream 400 ml of sour cream with a sachet of vanilla powdered sugar. The egg whites are mixed until they become hard foam and then incorporated into whipped cream with delicate movements so as not to lose volume. Then add the cream little by little, continuing the light mixing.

Prepare a shape that we cover with cling film leaving the edges out. Then decorate with fruit slices the bottom of the form considering that that part will be the upper surface of the cake. This is because, in most cases, the cream cake is not even decorated, keeping the appearance resulting directly after the composition hardens.

We cut into suitable pieces the fruits with which we will fill the cake.
Pour half of the cream into the mold then sprinkle the pieces of fruit, filling with the rest of the cream. Close the cake with champagne biscuits. Then cover with cling film and refrigerate for at least six hours. I left it overnight.

When it is removed from the fridge to finish the cake, remove the foil from above and turn the form on a plate. Carefully remove the rest of the foil, then proceed to the decoration. Prepare a new amount of whipped cream from the rest of the sour cream and vanilla powdered sugar.

We decorate as we like with a posh and, if we want, with slices of fruit. I used kiwi, because I like it a lot.
Slowly enjoy each sip of the cake to enjoy your taste buds and to give you a lasting pleasure.


Diplomat cake

First I separated the egg yolks from the egg whites, then I put them in a bowl with the sugar.
They mix together until they double in volume and lighten in color, becoming frothy.
Add the milk and mix for homogenization.

Put the pot on low heat and stir continuously until the composition binds and thickens slightly (it looks like ciulama but not very thick).

Gelatin is placed in a bowl adding cold water: to 10 gr granulated gelatin about 50 ml of water. Leave it until it swells a little, soaking it, then put the pot on another pot in which the water boils (bain-marie). Leave to heat until the mixture heats up and melt the gelatin into a liquid. Careful! It does not have to boil, at 60 degrees the characteristics of the gelatin are destroyed.

When the gelatin has become liquid, it is incorporated into the egg and milk cream. Beat whipped cream 400 ml of sour cream with a sachet of vanilla powdered sugar. The egg whites are mixed until they become hard foam and then incorporated into whipped cream with delicate movements so as not to lose volume. Then add the cream a little, continuing the light mixing.

Prepare a shape that we cover with cling film leaving the edges out. Then decorate with fruit slices the bottom of the form considering that that part will be the upper surface of the cake. This is because, in most cases, the cream cake is not even decorated, keeping the appearance resulting directly after the composition hardens.

We cut into suitable pieces the fruits with which we will fill the cake.
Pour half of the cream into the mold then sprinkle the pieces of fruit, filling with the rest of the cream. Close the cake with champagne biscuits. Then cover with cling film and refrigerate for at least six hours. I left it overnight.

When it is removed from the fridge to finish the cake, remove the foil from above and turn the form on a plate. Carefully remove the rest of the foil, then proceed to the decoration. Prepare a new amount of whipped cream from the rest of the sour cream and vanilla powdered sugar.

We decorate as we like with a posh and, if we want, with slices of fruit. I used kiwi, because I like it a lot.
Slowly enjoy each sip of the cake to enjoy your taste buds and to give you a lasting pleasure.


Search words "diplomat-diplomat"

First prepare a vanilla cream, put the milk on the fire, mix the yolks with the sugar and vanilla, then add the starch.

Put hydrated gelatin in 50 ml of compote juice (8-10 min). In a double-bottomed bowl put eggs and then sugar. Stir again

Top: beat the egg whites, add the sugar, then add the yolks, flour, baking powder, vanilla. The composition is baked.

Prepare the whipped cream according to the instructions on the package and add the vanilla. Melt the gelatin separately, after it has been soaked

prepare the pandispan beat the egg whites with the sugar, add the yolks, mix lightly with the mine, put the flour in the rain, mix.

Put the gelatin in a cup with some of the compote juice, to swell for at least 10 minutes. [Don't be afraid if the gelatin changes

Put the gelatine in a cup together with the compote juice, to swell for at least 10 minutes. Separate the eggs. yolks

It was my mother's birthday and I thought of making her favorite cake. It's the first time I make it, I took the recipe from a friend

Rub the egg yolks with sugar and vanilla, add flour and 500 ml of milk and boil on a steam bath until boiled and

Cut the pineapple into pieces and put it to drain in a sieve over a bowl (without throwing the syrup). We put 250ml of pineapple syrup

Rub the yolks with the sugar, vanilla sugar, add the milk gradually and boil on a bain-marie, stirring constantly until

Mix the yogurt and cream with the sugar. Add gelatin, vanilla, peel and lemon juice. Add the fruit, stirring slowly. it

Boil the milk with 200 g of sugar, then cool. Put the gelatin in cold water over low heat, always chewing until it dissolves, then

top: Separate the egg whites from the yolks. The latter are beaten well with the sugar, add the flour mixed with the baking powder and

Rub the yolks with 250g sugar, vanilla sugar, milk and flour, put on low heat, stirring constantly until you reach

First, we prepare the form. Grease with a little oil and cover it with cling film (greased on the inside with oil, so that in the end we can

Top: Whisk the egg whites with a pinch of salt and sugar until they harden. Add one yolk at a time and incorporate


Video: DIPLOMATIC CAKE that is NEAPOLITAN ZUPPETTA (May 2022).


Comments:

  1. Eadweald

    I wanted to see for a long time

  2. Deen

    Quite right! It is good idea. I support you.

  3. Vasile

    Baldezh, come on

  4. Vudojinn

    Said in confidence, my opinion is then evident. I will not say on this subject.



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