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Diplomat cake with biscuits

Diplomat cake with biscuits


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First we soak the gelatin in a little warm water and let it swell until we prepare the cream.

Mix the yolks with the sugar, flour, essence, a pinch of salt and vanilla, then add the milk and put the cream on the fire, boil it over low heat until it thickens. Take it off the heat and when the cream is warm pour the gelatin and mix until it dissolves. Beat the whipped cream and then gradually add the cream and mix continuously until smooth. Cut the fruit into cubes.

Dip the biscuits in the pineapple juice and place them on the edges of a tray with removable walls. We also put biscuits on the bottom of the tray. Then we put a layer of cream, the cut fruit, and the cream, and the fruit until we finish the cream. Top with orange and kiwi slices. Refrigerate for 6 hours then it can be served.


  • 1 peach compote
  • 1 pineapple compote
  • 1 tangerine compote
  • 50g raisins
  • 1 essence rom
  1. In a double-bottomed saucepan, mix the whole eggs with the caster sugar and vanilla sugar, then add the warm milk and mix all the ingredients well.
  2. Put the pan on low heat, stirring constantly, until the composition acquires a creamy, slightly dense consistency, like a whipped milk. Caution: The cream must not boil, because it will be cheesy!
  3. Once the cream is ready, take it off the heat and let it cool. Meanwhile, hydrate the gelatin in 350ml of water.
  4. Once the cream has cooled, mix it with gelatin, which you melt for a few minutes on top of a stove flame. Do not put the gelatin directly on the flame because there is a risk that it will be destroyed and no longer bind the composition!
  5. Then whip the cream according to the instructions on the package and mix it with the egg cream and gelatin
  6. Remove the fruits from the compotes, drain the juice well and grind them so that they can be incorporated into the cake cream. You can hydrate the raisins in a little water mixed with rum essence
  7. Choose a round pan or cake tray with a larger diameter, about 28 cm, which you cover with cling film
  8. Place the biscuits standing next to each other, one next to the other. You can also decorate the bottom of the pan with fruit, because the cake will be turned over the next day and that part will reach the top.
  9. Then add some cream to the pan, then fruit and raisins, again cream and fruit alternately, until you finish the cream, respectively the fruit.
  10. The last layer of the cake will be made of biscuits, which you place horizontally so that you have a uniform layer.
  11. Wrap the cake well with the pan and put it in the fridge until the next day. You can also add a small weight on it to even out its bottom, such as a plate!
  12. The next day, cut the excess biscuits that exceed the height of the pan, turn the cake over on a plate and decorate as you like with whipped cream and fruit at hand!
  13. Serve with lust with your loved ones!

Also, if you like cream and cream cheese in cakes, you can try this delicious carrot cake!


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