Traditional recipes

Diplomat fruit cake

Diplomat fruit cake


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countertop - heat the water a little. In a bowl add the yolks, water and mix for about 2 minutes, then add the sugar and mix for another 5 minutes until you get an airy and fluffy foam. Mix flour, baking powder, cocoa, lemon peel, salt and add them over the yolks, mixing lightly with a wooden spoon until smooth.

Pour the composition into a tray lined with baking paper and put in the preheated oven until it passes the toothpick test. Let it cool very well.

Cream - In a saucepan, heat the milk with the sugar. We mix the eggs with the starch after we add the warm milk and we mix continuously. Put the mixture back on low heat, stirring constantly until it thickens. Then add the lemon juice and let it cool.

Meanwhile, mix the whipped cream and mix it with the egg cream. Add the prepared gelatin according to the instructions on the envelope (I added only 50 g of cold water) and about 200 g of fruit and mix lightly.

We pour the composition in a tray with removable walls and covered in food foil. Refrigerate for about 30 minutes, then remove and add the top. Put it back in the fridge for a few hours before decorating it.

OVERturn the cake on a plate and then decorate with whipped cream and fruit


What better idea to pamper your loved ones than this delicious diplomat fruit cake? It doesn't even require baking, so you won't have to turn on the oven on these hot days. Here's how easy it is to prepare, and we are sure that the impressions of our loved ones will live up to expectations!

Ingredients for diplomat fruit cake:

for base:
200 grams of digestive biscuits
100 grams of melted butter

for the foam cream:
4 sheets of gelatin
420 milliliters of cream
500 grams of cream cheese
140 grams of brown sugar
grated peel from 1 orange
4 tablespoons orange juice
400 grams of raspberries

for sauce:
250 grams of chopped strawberries and raspberries
3 tablespoons orange juice
2 tablespoons brown sugar

for decoration:
mixture of strawberries, raspberries and blueberries
powdered sugar

5 steps to prepare diplomat fruit cake:

1. Place the biscuits in a plastic bag and grind with a rolling pin. Melt the butter in a medium skillet, then mix with the biscuits. Put this mixture in a round cake shape, in a layer of about 5 centimeters, then press down slightly. Allow to cool.

2. To make the cream, soak the gelatin sheets in a large bowl of cold water and let them soak for 5 minutes. Heat 140 milliliters of cream in a small pan until boiling. Take the cream off the heat. The gelatin sheets are removed from the water and the water is removed as well as possible. Mix them with the hot cream, one by one, and they will dissolve immediately. Allow this composition to cool slightly.

3. Mix the sugar, cream cheese, orange peel and orange juice with a whisk or a wooden spoon. Mix in this cream and cooled mixture of gelatin and raspberries. Crush a few raspberries, leaving the others intact when you mix the cream.

4. Add the rest of the cream to the raspberry mixture and mix. Pour into a cake tin and leave to cool for at least 3 hours, refrigerate, or even overnight.

5. To prepare the sauce, add all the necessary ingredients in a blender. Cool it before serving. Sprinkle the powdered sugar on the cake and serve with sauce.


Diploma fruit cake recipe

3 eggs
3 tablespoons grated sugar
3 tablespoons flour
a sachet of baking powder
a tablespoon of grated orange peel

4 yolks
100 grams of sugar
a box of 400 grams of compote with exotic fruits
20 grams of gelatin
500 grams of sour cream

500 grams of whipped cream
30 grams of sugar
fruits: grapes, cranberries

  • Preparation for the diploma cake with fruit
  • Because we start to make the cake starting from the base, that is from the preparation of a pandispan top, you must first turn the oven to 180 degrees and prepare a round cake tray, with detachable bottom, 24 cm in diameter, in which we put baking paper.
  • Separate the egg whites from the yolks.
  • Mix the yolks with the sugar and, with the help of a whisk or hand mixer, beat them very well until they double in volume, then add the baking powder and flavors (vanilla, orange, etc.) and mix well.
  • Separately, beat the egg whites until they become a firm foam.
  • Add the egg whites to the yolk and sugar cream and mix with light movements, from the bottom up, so as not to lose the aeration obtained by beating them.
  • Gradually add the three tablespoons full of flour and do the same.
  • After we have finished incorporating the egg whites and flour, we put the dough obtained in the tray prepared earlier and put it in the oven for about 30 minutes (depending on how the oven bakes), we do the test with the toothpick and if it comes out clean we turn off the fire. oven and let it cool a bit, then remove the top from the tray and put it on a grill to continue to cool.

See below how to make a cake and cake countertop
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  • Meanwhile, prepare the cream, starting by separating the fruit juice from the compote
  • Put the yolks in a saucepan and rub them with the sugar, then add the juice from the compote, mix well and then put the saucepan on the steam bath and, stirring constantly, let the cream cook until it thickens.
  • When the cream is ready, set it aside and prepare the gelatin.
  • Put the gelatin soaked in cold water for ten minutes, then dissolve it on a steam bath and then add it to the cream, mixing well.
  • Let it cool further, as long as we make whipped cream as described in the article "How to make whipped cream from whipped cream", which we then incorporate into the cream, mixing well.
  • We also add the fruits, possibly cut into smaller pieces if they are large.
  • To assemble the cake, we put food foil in the tray in which we baked the cake and we pour the cream composition obtained earlier.
  • Place the cake pan on top of the cream and then let it cool until the next day or at least two or three hours, to bind the gelatin.
  • The next day we make whipped cream using a good quality cream, with a fat content of 30% and a little sugar, as I explained in detail here.
  • We put over the tray in which we have our cake a plate / tray with a diameter of the tray and turn it over, thus removing the cake from the tray. We will now have the countertop at the base and the cream on top over which we will place nicely, with the help of a knife, the cream obtained.
  • We simply decorate, using some seasonal fruits that we place on the side. Or not
    I feel the imagination and decorate it as we want :)

Have a good appetite!

Alternatives:

Coconut milk cocta cream cake (click here for recipe)

Chocolate and orange cake (click here for recipe)


  • 1 liter of whipped cream
  • 2 sachets of vanilla sugar
  • 1 banana
  • 1 lemon
  • 1 orange
  • 4 gelatin sachets
  • 1 sachet of whipping cream
  • 400 grams of sugar
  • 4 eggs
  • 100 grams of raisins
  • Vanilla essence
  • 1 can of pineapple compote

So make this diplomatic fruit cake without a countertop. Put the gelatine in a cup of 100 ml of water at room temperature and leave it for 10 minutes. Beat the whipped cream, then let it cool. Mix the yolks with 300 grams of sugar. Pour the coagulated gelatin over the juice from the pineapple compote and put everything in a steam bath until it dissolves.

In the meantime, try the composition with your finger: it should not be hot, but lukewarm. Take the composition from the steam bath and mix it with the yolks rubbed with sugar. Homogenize everything until it becomes like a ciulama, to which you add the grated peel and the lemon juice.

The next steps for the graduated fruit cake without a countertop. Whisk the egg whites with 100 grams of sugar. Finely chop the fruit, mix the egg whites with the yolks, add the cream, fruit, raisins, vanilla sugar and a little vanilla essence. Before mixing everything with the cream, stop for a while to garnish and add the whipping cream powder.

Pour the resulting mixture into a cake tin, lined with plastic wrap and let it cool for 10 hours (overnight). After it has set, turn the cake over on a plate and garnish with whipped cream and fruit to taste. The little ones or guests will love this dessert. Good appetite!

You can also try a creamy diploma cake

ingredients: a box of cream, 1/2 cup sugar, 1/2 cup milk, 3 egg yolks, 1/2 kg cream, 3-4 sachets of vanilla sugar, 3 egg whites, well drained fruit juice. Preparation: First, put the yolks, sugar and milk on the fire. Keep the mixture until it thickens a little, like a ciulama, then let it cool. After cooling slightly, add 20 g of gelatin dissolved in half a cup of lukewarm water or fruit juice. Beat the cream and mix with the fruit and the above composition (cold), plus the beaten egg whites. Prepare the whipping cream according to the instructions on the box and put it in the bowl. Then I put the composition on the diplomat cake when it cooled and turned the bowl over. Put the whipping cream on top. Good appetite!


Diploma cake with berries - Preparation

For the top, put the previously sifted flour on a board, make a hole in the middle and put the egg. Add a pinch of salt, pour in the water and add the chopped margarine. Knead a homogeneous dough, which you let cool for 30 minutes.

Remove the dough from the cold, spread it out and cut it around the shape of the cake with a removable ring. You pricked him from place to place with a fork. Place it in the wallpaper and bake the dough disk for about 20 minutes. Take it out and let it cool.

For the cream, mix the eggs with the sugar and milk powder in a bowl. Add the grated lemon peel, mix and place the bowl on the steam bath. Leave until the cream hardens, stirring constantly. Let it cool. Put the gelatin soaked in 100 ml of water for about 15 minutes. Melt it on the fire and, when it is almost cold, mix it with the egg cream. Mix the liquid cream and let it cool for 15 minutes. Combine it with vanilla essence, egg cream with gelatin and berries. Let it cool.

Place a plastic wrap at the base of the cake mold with a removable ring (it must also cover the edges of the mold). Put the countertop. Pour the cream with the cold fruit, level it and put the cake in the fridge for 2 hours. Put the gelatin soaked in 180 ml of sweetened water for about 15 minutes. Melt it over low heat. Remove the cake from the cold and place the berry mixture evenly. Drop the gelatin with a spoon over the fruit. Uniformize with a silicone brush and let the cake cool for another 30 minutes. When serving, place the cake on a plate and decorate with almond flakes.


Ingredients for diplomat fruit cake

For simple sponge top

  • 4 eggs (egg whites separated from yolks)
  • 100 g caster sugar
  • a drop of salt
  • kernel from ½ vanilla pods or 1 sachet of vanilla sugar
  • 100 g sifted flour

For vanilla cream

  • 5 whole eggs
  • 200 g caster sugar
  • a drop of salt
  • core from a vanilla pod or 2 sachets of vanilla sugar
  • 30 g gelatin (granules or sheets)
  • 600 ml natural cream (cream for cream with min 30% fat)
  • approx. 500-600 g of fruit (cherries, peaches, pineapple, tangerines, strawberries, raspberries, etc.)
  • 100 g raisins soaked in orange juice + 20 ml rum (genuine, with alcohol)
  • 50 g finely chopped orange peel

For decoration

  • 200 ml natural whipped cream with 20 g powdered sugar and vanilla
  • fresh seasonal fruits
  • 300 g biscuits

Diplomatic fruit cake 3

The recipe is as follows
Wheat:
8 eggs
15 tablespoons sugar
16 tablespoons flour
8 tablespoons cold water
2 sachets of vanilla sugar
1 teaspoon baking powder
Beat the egg whites until stiff, add the sugar gradually alternating with water and beat until you get a glossy meringue. Add the yolks one by one, stirring constantly, then take out the mixer and gradually add the flour mixed with the baking powder, stirring & # 8222 over the head & # 8221. Bake for 25 minutes on the right heat.
Cream:
6 eggs
6 tablespoons sugar
1 l fresh
250 g fruit from compote
300 ml milk
30 g gelatin
Rub the yolks with sugar, add the milk and then put them on the steam bath, stirring constantly until they thicken like a thin cream. Add gelatin dissolved in a little compote juice. Separately, cut the fruit into cubes, beat the whipped cream and the egg whites. When the mixture of milk and eggs is almost cold, add the whipped cream, the beaten egg whites and the chopped fruit.
Cut the top into 3 and syrup it with compote juice, fill it with cream and let it cool overnight.

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Diploma cake with berries - Preparation

For the top, put the previously sifted flour on a board, make a hole in the middle and put the egg. Add a pinch of salt, pour in the water and add the chopped margarine. Knead a homogeneous dough, which you let cool for 30 minutes.

Remove the dough from the cold, spread it out and cut it around the shape of the cake with a removable ring. You pricked him from place to place with a fork. Place it in the wallpaper and bake the dough disk for about 20 minutes. Take it out and let it cool.

For the cream, mix the eggs with the sugar and milk powder in a bowl. Add the grated lemon peel, mix and place the bowl on the steam bath. Leave until the cream hardens, stirring constantly. Let it cool. Put the gelatin soaked in 100 ml of water for about 15 minutes. Melt it on the fire and, when it is almost cold, mix it with the egg cream. Mix the liquid cream and let it cool for 15 minutes. Combine it with vanilla essence, egg cream with gelatin and berries. Let it cool.

Place a plastic wrap at the base of the cake mold with a removable ring (it must also cover the edges of the mold). Put the countertop. Pour the cream with the cold fruit, level it and put the cake in the fridge for 2 hours. Put the gelatin soaked in 180 ml of sweetened water for about 15 minutes. Melt it over low heat. Remove the cake from the cold and place the berry mixture evenly. Drop the gelatin with a spoon over the fruit. Uniformize with a silicone brush and let the cake cool for another 30 minutes. When serving, place the cake on a plate and decorate with almond flakes.


Diplomatic fruit cake

I realized that the Diplomat Cake is one of the few I have been making for years, but I never posted it on the blog. Shame on me! We are now recovering with the recipe from my mother-in-law, a diplomat with fruits, very easy, suitable for summer. From the given quantities comes out a cake of about 3.5 kg, ie somewhere at 30 servings. This makes it the perfect cake for parties, anniversaries & co.

For the countertop you need:
& # 8211 8 eggs
& # 8211 8 tablespoons sugar
& # 8211 8 tablespoons flour
& # 8211 a tablespoon of baking powder
& # 8211 2 tablespoons vanilla sugar

The top is very simple to prepare: separate the egg whites from the yolks. Whisk the egg whites with the sugar. It lasts about 15-20 minutes, until the egg whites double in volume and the sugar melts completely. Then add the yolks, one by one, mixing well after each one. At the end we sift over the composition of egg foam flour, together with baking powder and vanilla sugar. Mix with a spatula, from top to bottom, until all the flour is incorporated. Pour the composition in a pan greased with butter and lined with flour or baking paper. Bake for 30 minutes at 180 degrees, until it passes the toothpick test. Let the countertop cool and cut it into two equal parts, lengthwise.

For the diplomat cream:
& # 8211 6 eggs
& # 8211 4 gelatin sachets
& # 8211 400 gr sugar
& # 8211 400 ml milk
& # 8211 500 ml fresh
& # 8211 100 ml water
& # 8211 350 gr pineapple from compote
& # 8211 200 gr tangerines from compote (or any other fruit)

Mix whole eggs with the sugar, until it doubles in volume, then add the milk and put the composition on the fire, stirring constantly, until it starts to thicken. Dissolve the gelatin in 100 ml of water and put it in boiled cream. Stir with a wooden spoon until melted.

Let the cream cool and when it starts to thicken, add whipped cream, stirring slowly until all the cream is incorporated into the cream. Add the fruit in the cream. We line the tray in which we made the top with food foil and we put half of the top. Syrup with syrup from the pineapple compote and pour the fruit cream. Place the second half of the worktop over the cream and press lightly to fix it. We give the diplomat cake cold overnight, then we take it out of the form, we remove the food foil and we decorate it, as our soul dictates or the occasion for which we prepare it.

This is what one of the variants of a rectangular flat cake looks like. For decoration I used 500 ml whipped cream, food coloring gel from Wilton, chocolate with a lot of cocoa and baked fruit.

But before we look at the pictures, I have to tell you a very useful tip. If you make the diplomat in a round shape, with detachable walls, use the hair dryer to heat the walls of the form before unfolding them. Otherwise, the diplomat risks breaking or cracking, especially if it is very cold, from the refrigerator. This rule also applies to other cakes or cakes that require gelatin, such as uncooked cheesecake or lemon mousse cake.


Video: Diplomat Fruit Cake (July 2022).


Comments:

  1. Samulrajas

    What does it plan?



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