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Desert cake Diplomat

Desert cake Diplomat

For the countertop: separate the egg whites from the yolks. The egg whites are mixed with the sugar and salt until it becomes a meringue. The yolks are mixed with the oil and added to the meringue made previously. At the end, add flour and mix lightly with a spatula to remove as little air as possible from the composition. Put the dough in a round baking dish, preferably with removable edges of 24 cm. The bottom of the tray is lined with baking paper and the edges are greased with oil. Bake the top in the oven heated to 170 degrees for 20 minutes or until it is baked and do the test with a toothpick. Remove on a wire rack and allow to cool.

For the cream: mix the yolks with a pinch of salt and sugar. Mix until light in color and the consistency of a cream. Put the bowl of yolks on a steam bath, stir constantly until the sugar melts and the cream thickens. The gelatin is soaked in 50 ml of cold water. After it has hydrated, place it over the yolks that are still in the steam bath and mix until it dissolves. It is necessary to warm the composition to dissolve the gelatin. Set aside and allow to cool. Mix the whipping cream until it reaches the desired consistency. Meanwhile, the fruits are peeled and cut into approximately equal cubes. Mix the whipped cream with the yolk cream, and finally add the fruit.

For the syrup: caramelize the sugar in a saucepan. Add water and leave on the fire until the sugar is completely dissolved. Allow to cool completely and add vanilla.

Syrup the top with a part of the syrup, and the rest is used to syrup the biscuits.

Assembly: the shape in which I baked the top is covered in food foil. Put the top, syrup, cover the edges with biscuits passed through syrup. Pour the fruit cream, level and cut the excess biscuits. If the cream has reached the top of the biscuits, it is not necessary to cut them. Gather the edges of the food foil and coat the cake. Refrigerate for at least 4 hours (I prefer to leave it overnight).

Remove from the form but also from the foil, decorate with fruit and melted chocolate. May it be useful to you !!!



Video: DIPLOMAT CREAM - Italian recipe by Iginio Massari (October 2021).