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Desert cake Diplomat

Desert cake Diplomat


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Countertop: I started by preparing the pandispan top, I mixed the egg whites with a pinch of salt, until I had a firm meringue, I added the yolks and I mixed for another 10 seconds. Add vanilla essence, sifted flour. Homogenize with a spatula and pour into a 24 cm form lined with baking paper. Bake at 180 degrees C for 30 minutes. Leave to cool on a grill. When it is cold, cut it horizontally into 2 slices.

Cream : Eggs, sugar, vanilla sugar, salt powder, beat with a whisk and put on steam, stir continuously until the cream begins to thicken, when it shows the first signs of thickening and the cream is hot and remove from the heat. The gelatin is hydrated, then melted on a steam bath and poured into the egg cream and mixed vigorously, set aside and stirred from time to time, to monitor the degree of gelling.

Assembly :

On a plate, we put the detachable ring, biscuits around it, then we put the first slice of countertop. Let's put it aside. Mix the whipped cream and only now mix it with the cream, add the raisins soaked in rum and water essence, the finely chopped peaches. Pour one part of the cream on the counter, sprinkle strawberries from place to place, put the other part of the cream, strawberries and the other slice on the counter, press lightly. Refrigerate for a few hours.

Beat the whipped cream and garnish according to your preferences.


Ingredients and preparation

Wheat ingredient
2 eggs
75 g sugar 100 g flour
1 sachet of vanilla sugar 1 pinch of salt
1 tablespoon cocoa 2 tablespoons oilCream ingredients
5 egg yolks 200 g sugar
1 l liquid cream 3 sachets of gelatin
1 vanilla essence grated lemon peel
200 g pitted cherries
For jelly: 150 g pitted cherries
50 g sugar 1 sachet gelatin

How to prepare the countertop?

Mix the egg yolks with the vanilla sugar and plain sugar until they double in volume, then mix the egg whites with the salt powder separately. Combine the compositions with a spatula and incorporate the flour, and finally the oil. Separate everything into two parts, and in one of them mix the cocoa. Put the white composition in a round tray with a removable ring and leave it in the oven for about 20-25 minutes, over medium heat. Repeat the same with the black dough.

How to prepare cream?

Mix the egg yolks with the sugar and grated lemon peel, pour half of the liquid cream and place the bowl on the steam bath. Leave it on the fire until it thickens and in the meantime put the gelatin to hydrate in 150 ml of cold water, 15 minutes.

Put it on low heat until it dissolves and then incorporate the egg cream. Mix the rest of the cream with vanilla essence and combine it with the egg cream. Pour half of the cream over the counter, add plenty of cherries and the rest of the cream. Leave to cool for at least an hour!


Put the gelatin in a cup together with the compote juice, to swell for at least 10 minutes. Separate the eggs. The yolks are mixed with sugar, flour, vanilla, grated lemon peel and milkweed. Bring the cream to a boil and stir continuously until the cream thickens. It must have the consistency of a sour cream.

When the cream is cooked, add the gelatin one by one, then the beaten egg whites. Mix well and refrigerate. Stir occasionally so as not to thicken at all. It is only desired to cool.

Meanwhile, prepare a saucepan or tray in which to assemble the cake. Cover the pan with cling film. Fruit is placed on the bottom of the pan. You can choose fresh fruit or fruit from the compote, according to your preference.

The biscuits are passed through the compote juice. They should not be kept in compote juice for too long to prevent them from softening too badly. Beat the cream and then mix with the cold cream.

Then put some of the cream and diced peaches, then the rest of the cream. Cover with a layer of biscuits and refrigerate to cool well. It can be decorated with fruit, in a small shape.


Grandparents' secret recipe: DIPLOMA CAKE

It was and will remain an elitist dessert that you either like and love or don't like, and you never refuse to taste it again. There were times when weddings ended with the Perinița dance and a delicious slice of diplomat cake. The recipe circulated among Romanians from hand to hand, but few acknowledged that the final product was a 100% success. Because DIPLOMA CAKE requires a certain kind of cream that was not at discretion, as it happens today. Here is the secret recipe of the grandparents: DIPLOMA CAKE

Ingredient:

  • 4 eggs
  • 40 g gelatin
  • 1 can of pineapple compote
  • 1 kg of cream
  • 200 g sugar
  • 150 g very thin biscuits
  • butter for greased tray

Method of preparation:

  1. Put the gelatin soaked in lukewarm water.
  2. Take the juice from the pineapple compote and put it on the fire with gelatin until it dissolves.
  3. Let it cool, then add 4 egg yolks.
  4. Beat the egg whites with the sugar and incorporate them into the gelatin composition.
  5. Add 1/2 kg of cream and diced pineapple.
  6. Grease a saucepan with a little butter and pour the composition.
  7. Put the biscuits on the edge of the pan and let it cool.
  8. After 5-6 hours, take the cake out on a tray and garnish with the remaining cream.

Believe it or not, you can finish a meal with a fasting cake!

Try at home the best diplomat cake recipe with which you will impress at any anniversary or special occasion!


The preparation of the cake begins with the preparation of the cream. To do this we must do the following:

-mix the yolks together with the sugar until they become creamy and the sugar has melted, then add the starch and mix

-after the milk has boiled, set the bowl aside and let it cool a bit

-over the beaten yolks over the beaten yolks, stirring constantly

-pour the composition in the bowl in which we boiled the milk and put it on the fire, stirring constantly until the cream thickens well, turn off the heat and leave to cool -3 sachets of gelatin mix with water (to cover the gelatin) and leave to hydrate for 10 minutes dissolve in a water bath or microwave. Pour the dissolved gelatin over the cream and mix well, then leave the cream until completely cooled

-In a bowl we beat the cream very, very well and put it in the fridge

-after the cream has cooled very well, add the whipped cream and mix, then the fruit cut into pieces

SYRUP: mix water with sugar and flavors and simmer until sugar melts and then let cool

A tray with removable walls is lined with food foil. Wallpaper the bottom with a layer of biscuits passed through syrup. Pour 1/2 of the amount of cream over the biscuits and a layer of fruit over the cream, then another layer of biscuits and the rest of the cream. Cover the pan with cling film and refrigerate until the cream hardens (best overnight).

After the cream has hardened, the ring of the tray is opened, the cake is covered in a generous layer of whipped cream, the edges are covered in biscuits (which you cut according to the height of the cake). The biscuits are "tightened" with a bow. The cake is decorated with whipped cream and fruit, after which the Diplomat Cake can be served.


What better idea to pamper your loved ones than this delicious diplomat cake with fruit? 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.


Diplomat cake with biscuits

Pictures for the diploma cake recipe with biscuits and whipped cream. Especially Cipi, who loves it. Fine and fragrant cream, delicious fruits and fluffy biscuits. A dessert without baking and in great demand. A quick cream & quotla cold & quot, without cooking, perfect for cake, cakes or other desserts. I cooked tonight, although I'm on a diet, a very good diplomat cake! Baking Recipes, Cake Recipes, Dessert Recipes, Food Cakes, Muffins, Recipes, Pastry, Philadelphia, Food Drink. If we also use biscuits, we put the cake ring on the plate and place it around and on.

DIPLOMA CAKE WITH YOGHURT AND FRUIT & gt & gt & gtClick on the images to read the recipe! See posts from the Cooking Together group where you can ask questions, or post pictures and recipes. A gala cake with homemade biscuits, vanilla cream (with natural whipped cream) and lots of fresh and candied fruit. I hope I have fruit salads for you. Diploma cake recipe from the categories Easter Recipes, Cakes.

You can make this delicious cake with a counter or with biscuits, I made it both ways and I came to the conclusion that it is much easier and better.


Make a cream, as follows: 4 egg yolks + 8 tablespoons sugar + 1 tablespoon flour + 1 vanilla pudding mix with 600 ml of milk and boil, stirring constantly until thickened. After two or three boils, remove from the heat and beat the egg whites from the 4 eggs separately. The beaten egg whites are mixed with hot cream, lightly from the bottom up, and put a little on the fire to bring to a boil. When we started beating the egg whites, we put an envelope of gelatin in 50 ml. cold water. After the cream is ready, soak the gelatin, put it on the fire on a steam bath, taking care not to boil it, and always stirring until the granules are completely dissolved. When ready, pour slowly over the cream, which is still hot, and mix gently. Put the cream to cool (in a bowl with cold water or if it's cold outside, on a windowsill).

Prepare 2 cake trays, putting nylon foil a.i after filling the trays foil to cover all the cream. Separately, chop the pineapple and drain the juice. After the cream from stage I has cooled completely, beat the whipped cream. When it is completely increased 2-3 tablespoons of powdered sugar (according to taste) and 1-2 hardeners (depending on the consistency - a less fat cream needs 2 int) Pour the composition thus obtained in the two cake trays, in which foil was placed and biscuits are placed on top (about 11 pieces in each tray). Cover everything with the edges of the foil and refrigerate until the next day.

Stage III: The decoration of the diplomat cake is made depending on the situation. You can decorate both pieces at once, or in turn, even on different days (the cake stays in the fridge without spoiling for about a week (in the wrapped cake tray). turn over on a plate, then remove the entire foil.Each piece of cake is decorated with 2 sachets of whipped cream + 300 ml of cold milk + 1 whipped cream hardener, using a cone.On top you can put different fruits: grapes, cherries, cherries, etc.

Another decoration tip: The whole composition is poured into a large cake pan lined with foil, and instead of biscuits, make a thin countertop of 4 eggs. This gives a huge diplomatic cake. This cake is eaten cold from the fridge and is an excellent refreshing cake on hot summer days.

The Diplomat Refreshing Cake recipe was proposed by gloxinia.

Diploma soft drink is served cold, with fresh fruit if you wish.



Comments:

  1. Winthorp

    ha ha ha This is just unrealistic ....

  2. Vogel

    Totally agree with her. In this nothing in there and I think this is a very good idea. I agree with you.



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