Diploma Cake Recipe
- * For countertop:
- * 5 eggs
- * 5 tablespoons sugar
- * 3 tablespoons oil
- * 5 tablespoons flour
- * vanilla essence
- * 1 teaspoon baking powder
- * For the cream:
- * 5 yolks
- * 100 g sugar
- * 220 ml milk
- * 1 liter of liquid whipped cream (La Dorna)
- * 30 g gelatin
- * 1 can of pineapple compote
- * 3 tangerines
- * For syrup:
- * fruit juice and pineapple compote
- * For decoration:
- * 750 ml liquid cream
- * pineapple
- * mandarine
- * grapes
Diplomat cake prepared in the form of a butterfly
How to prepare Diplomat Cake – butterfly:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a shiny meringue-like foam.
Mix the yolks together with the oil and vanilla essence, like mayonnaise, then pour over the meringue. Homogenize and then add flour mixed with baking powder, mixing gently.
The dough obtained is poured into a tray (24 cm in diameter) lined with baking paper and put in the oven over medium heat until browned. The toothpick is tested.
The gelatin is soaked in 100 ml of cold water.
Cut the pineapple into cubes. The mandarins are peeled and cut into cubes. Put them in a sieve to drain the juice well.
Rub the yolks with the sugar until they become like a cream. Add the milk little by little, mix well and put on low heat, boil until it starts to thicken, like a thinner cream, stirring constantly. To make sure it doesn't catch, put the vessel in a bain-marie.
Allow to cool slightly, then add hydrated gelatin and mix. Leave to cool completely and when it starts to thicken, add whipped cream, pineapple and tangerines.
- If you want, you can put the egg whites from the 5 yolks in the cream. I didn't put them because I have a "problem" with raw eggs 🙂
Cut the baked and cooled top into 2.
We put the first top in the tray with a detachable ring, we syrup with the juice from the compote and the fruit, after which we put the cream. Level and cover with the second countertop, also syrupy.
Refrigerate for a few hours, until the cream hardens.
Remove the detachable ring and cut the cake in 2, then put the two halves on the plate, back to back, thus forming the wings of the butterfly.
Cover with whipped cream, then garnish as desired.
The Diplomat cake recipe was also tried by Ilda. Isn't it really beautiful? 🙂