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"Diplomat" mini cake



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For the countertop:

Separate the egg whites from the yolks. Mix the flour with the baking powder. Beat the egg whites until they become hard foam. Gradually add the sugar and continue mixing. When you have obtained a hard foam, add the yolks previously mixed with the spoon. a wooden spoon. Gradually add the flour, stirring gently. The mixture obtained is poured into a pan greased with oil and powdered with a little flour. My tray is 30 cm long and 20 wide. Bake on medium heat for about 30 minutes (check with a toothpick, not to stick the dough to it). Remove the top from the tray and cut it into 3 equal strips.

Cream(you can prepare the top of the oven):

We put 2 tablespoons of sugar in a kettle with water to melt the sugar. We add the essence of rum and raisins and let them stay in the water for about 30 minutes (after I took the kettle off the heat)

We hydrate the gelatin in 50ml of water. We beat the whipped cream hard. When the gelatin is hydrated, we melt it over a low heat or on a steam bath, so that it doesn't boil. We pour the gelatin over the yogurt mixed with powdered sugar. of juice, raisins hydrated in water with rum essence and mix.

Syrup each strip with water in which the raisins were and grease with the cream above.

Garnish with the 100ml whipped cream until it hardens.


The milk, sugar, eggs, and the two pudding powders are mixed and boiled on a steam bath, stirring constantly until it thickens like a pudding.


Remove from the steam and leave to cool.


When the cream is cold, dissolve the gelatin in cold water and heat it (I also put it on the steam bath) but don't boil it! just to dissolve the gelatin crystals.


When it is dissolved, add it to the cooled cream.


While the cream cools, beat the whipped cream hard.


After adding the gelatin, mix and whip the cream. It's ready, cream and ready!


Then start assembling the cake.


I use about two packs of big Savoiardi biscuits for a big cake.


In the same cream, you can mix the fruits, place them in the form, put them to cool.


I put them in the shape of muffins, so that my mini diplomat would come out.


After I placed cellophane in the bottom of the pot, I put fruits arranged as I wanted to appear on the "face" of the cake, then cream and a row of biscuits.
Good appetite!


Tort Fraisier Diplomat

With a fragrant touch of these beloved red fruits and an even more delicate touch of vanilla diplomat cream, with a countertop that captured the essence of dream liqueurs, my spring cake is a classic that I partially reinterpreted. The strawberry usually contains a mousseline cream, but I, as you know, do not reconcile with any cream that contains cold foamed butter, it is obviously a personal choice, taste. To avoid this cream, I thought of using diplomat cream, just as fragrant and wonderful. It worked great!

Ingredients (20 cm shape, 8 servings):

Genoese countertop:

  • 240 gr eggs (4-5 eggs)
  • 150 gr caster sugar
  • 30 gr butter 82% (melted and cooled)
  • 135 gr white flour 000 (sifted)
  • 1 tablespoon vanilla essence

Syrup:

Diploma cream:

  • 370 ml milk 3.5%
  • 25 gr butter 82% (at room temperature)
  • 60 gr yolk (about 3 eggs)
  • 80 gr white sugar
  • 10 gr cornstarch
  • 35 gr white flour 000
  • 4.5 gr gelatin sheets
  • 1 teaspoon vanilla paste
  • 200 gr liquid cream 35%
  • 300-350 gr fresh strawberries

Mascarpone cream:

Decor: Strawberries, edible flowers, mint leaves, powdered sugar


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Recipes from readers: Diplomat cake, with egg cream and cream - Aura Dogaru

Ingredients (21cm): 1 packet of biscuits, 2 large eggs, 150 g sugar, 600 g whipped cream (unsweetened), 1 sachet of gelatin granules, rum essence, 400 g of compote fruit (I used pineapple, orange kiwi and pomegranate )

In a form of cake with removable walls, fix the biscuits, placed perpendicular to the tray, as crowded as possible, so as to form a crown. For better stability, remove 1cm from each biscuit so that each rests on a straight side, not rounded.

The bottom of the tray, inside the biscuit crown, is also covered, fitting and fixing whole biscuits and pieces, aiming for the best possible coverage.
For the cream, put the whole eggs together with the sugar on the bain-marie and mix for at least 5 minutes, so as to obtain a warm foam.

For bain-marie, try to use two pots of close circumference, because if it differs too much and the pot below is too wide, the steam will rise from the pot, not ensuring the temperature necessary for optimal mixing of the eggs.

During this time the cream is mixed until it hardens, this is obtained with optimal results if, before mixing, the cream has been kept in the freezer for 15-20 minutes.

This time I forgot the cream in the freezer, took it out after half an hour frozen and had the pleasant surprise of beating satisfactorily.

Whipped cream is kept in the refrigerator until it can be added to the cream.

Leave the gelatine to hydrate in 80 ml of cold water for a few minutes, then transfer to the stove over low heat. When the gelatin has dissolved, pour it into a thin thread over the egg foam, mix, then leave the resulting composition to cool.

When it reaches only slightly warm, incorporate the cream, the essence, then the drained fruit and cut into small pieces. Pour the cream into the cookie tray and level.

Garnish with fruit and pour a transparent Jelly Cake from Dr. Oetker. The tray is placed in the refrigerator, where it is left for a few hours (recommended - overnight).


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!


33 Healthier alternatives for breakfast

While many healthy breakfasts from scratch are quite healthy, fast and convenient foods (look at us, toaster strudel!) Are loaded with sugar - not good Harris JL, Schwartz MB, Ustjanauskas A, Ohri- Vachaspati P, Brownell KD. Rudd Center for Food Policy and Obesity, Yale University, New Haven, CT, USA. Pediatrics. 2011 January 127 (1): 71-6. The frequency and quality of breakfast can affect blood sugar and appetite in adults and children. Pereira MA, Erickson E, McKee P, Schrankler K, Raatz SK, Lytle LA, Pellegrini AD. Nutrition diary. 2011 January 141 (1): 163-168 .. Studies suggest that a nutritious, high-fiber breakfast can help people maintain a healthy weight Long-term weight loss and breakfast in subjects in the National Weight Control Registry . Wyatt HR, Grunwald GK, Moscow CL, Klem ML, Wing RR, Hill JO. Colorado Health Center, Denver, CO, USA. Obesity research. February 2002 10 (2): 78-82 .. Choose healthy breakfast options such as whole grains, low-fat dairy, eggs and fresh fruits and vegetables to stay full all morning. To make crowded mornings a little easier (and healthier!), I've compiled a few healthy recipes to eat instead of popular pre-packaged breakfast foods. Here is a more energetic, healthier and happier morning!

Also check:34 Healthy breakfast for the mornings on the run

If you go for breakfast it's a & hellip

Instant package of flavored oatmeal

A warm bowl of oatmeal is one of the best ways to start the day, but many instantly packaged packages have a lot more sugar than whole grains! Instead of unwrapping a packet of paper, try one of these homemade oatmeal recipes with fresh fruit for a note of sweetness and lots of fiber to keep you full all morning.

Photo: Kelli Dunn / The corner kitchen

Healthier options:
Blueberry Overnight Oats
Breakfast with pumpkin oats
Homemade instant oatmeal packets

Pastry toaster

Fried pastries are not exactly the healthiest option in the morning. Between sugar, processed ingredients and all sorts of preservatives and chemicals, most nutritionists recommend avoiding these unnatural bad guys.Needa sweet solution in the morning? Try a pastry from scratch, whole wheat or another fruity treatment for a more nutritious breakfast.

Photo: Katie Morris / Katie at the kitchen door

Healthier options:
Chinoa apple cake
Whole wheat toaster pastries
Yogurt tarts

Mega-Muffin

The bite of a small, slightly sweet baked food is fine and dandy, but many bakery muffins are huge and loaded with sugar and fat - up to 630 calories and 30 grams of fat! Holy food of danger, Batman! Instead of taking a mini-cake for breakfast, bake a batch of these healthier fruit and vegetable muffins for those mornings on the go.

Healthier options:
Healthy carrot and apple muffins
Whole wheat pumpkin muffins
Good morning muffins

Fast food egg sandwich

They may have more protein than donuts, but fast food egg sandwiches are high in fat and sodium, especially when they include salted, fried meats such as ham or bacon. Wipe out the unpredictable ingredients and create your own egg dish at home with lots of fresh vegetables for fiber and vitamins. Do you need it to go & rdquo? Make a batch ahead of time and put a portion in a pocket of whole wheat pita or English muffin for a quick breakfast sandwich.

Healthier options:
Quiche without vegetables
Mini Veggie Omelettes
Sandwich with spinach eggs, feta and sun-dried tomatoes

Frozen donut

Chubby donkey-eating police officers are a cliché for a reason - anything is fried and smothered in neon pink glaze is probably not very healthy. Even worse, these sugary sweets are full of empty calories, so throwing a donut in the morning probably won't keep you full after the commute. Instead of hitting the road, make a homemade version with whole wheat flour, high-fiber fresh fruit and not too much sugar.

Healthier options:
Baked banana bread gloves
Pumpkin gingerbread
Baked apple cider donuts

Sweet cereals

More than half of the breakfast cereals marketed for children have more sugar than three chips Ahoy! chocolate cakes. While some grains have more whole grains than grams of sugar, these nutritional gains are few. Avoid confusion between cereal and aisle and create your own cereal with taste or even chocolate (it is much healthier than it looks!). Add whole grains (oats, quinoa, bran) for fiber, nuts for healthy fats and coconut and dried fruit for a little sweetness and lots of flavor.

Healthier options:
Lightly coconut granola
Breakfast cereal with chocolate chip cookies
Granola olive oil

Cinnamon Bun

Anyone who has stepped into a mall has probably been drawn to the mermaid smell of Cinnabon. Take care! A single roll at a fast food stand can pack almost 900 calories - almost half the average daily intake of an adult. Avoid the buns, but there's no reason to cancel the cinnamon altogether (actually, we like it!). Combine this versatile spice with whole grains for a delicious and filling breakfast.

Healthier options:
Wholemeal rolled bread with cinnamon
Cinnamon donuts
Breakfast bars with apple cinnamon

Yogurt cup

Low-fat yogurt is a great way to get some protein and calcium in the morning, but many fruit varieties (even fat-free options) have more than 10 grams of sugar. Skip the sugar and use plain yogurt (extra points for the drop in Greek yogurt!) To control the amount of jam in each tablespoon. Instead of a flavored cup of yogurt, try a protein smoothie, a perfect fresh fruit compote or a plain yogurt mixed with nuts and dried fruit.

Photo by Jordan Shakeshaft

Healthier options:
Harvest fruit compote with yogurt
Vanilla Chai Almond Smoothie
Yogurt with fried quinoa, almonds and apricots

Breakfast Bar

Granola has become a code word for "healthy" on store shelves, but many bars are glorified sweets with tons of fructose-rich corn syrup and other highly processed ingredients. Fortunately, doing DIY is cheaper and healthier, not to mention super easy. Instead of relying on sugar for flavor, these versions are full of protein-rich nuts, oats and delicious dried fruit.

Healthier options:
Granola bars with coconuts and almonds
Fruit and nut bars
Sugar-free oat drops

Crescent / Danish / Scone

Have a cup of Joe at the cafe, but go over the bakery box to keep yourself healthy in the morning. Croissants, Danes and biscuits are full of butter, sugar and are extremely deficient in protein and fill whole grains. Regardless, many people prefer something sweet to immersing themselves in that morning cappuccino. Try one of these healthier options to cut down on sugar and stay fuller longer.

Healthier options:
Healthy biscuits with lemon and blueberries
Squares of apples high in protein
Cookies for Super Duper healthy breakfast

Pancakes / waffles

To be honest, pancakes and waffles are notsounhealthy. Most recipes do not have too much sugar and it is even possible to find frozen varieties of whole wheat. But there is always room for improvement - the addition of fruit, protein powder and whole grains can take these breakfast items from “meh & rdquo” to magnificent.

Healthier options:
Wholemeal fruit and nut pancakes
Banana and Quinoa Pancakes
Whole wheat waffles with blueberry maple syrup

How do you make your breakfast as healthy as possible? What is your morning meal? Share in the comments below or tweet the author@SophBreene.


Diplomat cake

First I separated the egg yolks from the egg whites, then I put them in a bowl with the sugar.
They mix together until they double in volume and lighten in color, becoming frothy.
Add the milk and mix for homogenization.

Put the pot on low heat and stir continuously until the composition binds and thickens slightly (it looks like ciulama but not very thick).

Gelatin is placed in a bowl adding cold water: to 10 gr granulated gelatin about 50 ml of water. Leave it until it swells a little, soaking it, then put the pot on another pot in which the water boils (bain-marie). Leave to heat until the mixture heats up and the gelatin melts into liquid. Careful! It does not have to boil, at 60 degrees the characteristics of the gelatin are destroyed.

When the gelatin has become liquid, it is incorporated into the egg and milk cream. Beat whipped cream 400 ml of sour cream with a sachet of vanilla powdered sugar. The egg whites are mixed until they become hard foam and then incorporated into the whipped cream with delicate movements so as not to lose volume. Then add the cream little by little, continuing the light mixing.

Prepare a shape that we cover with cling film leaving the edges out. Then decorate the bottom of the form with slices of fruit, considering that that part will be the upper surface of the cake. This is because, in most cases, the cream cake is not even decorated, keeping the appearance resulting directly after the composition hardens.

We cut into suitable pieces the fruits with which we will fill the cake.
Pour half of the cream into the mold then sprinkle the pieces of fruit, filling with the rest of the cream. Close the cake with champagne biscuits. Then cover with cling film and refrigerate for at least six hours. I left it overnight.

When it is removed from the fridge to finish the cake, remove the foil from above and turn the form on a plate. Carefully remove the rest of the foil, then proceed to the decoration. Prepare a new amount of whipped cream from the rest of the sour cream and vanilla powdered sugar.

We decorate as we like with a posh and, if we want, with slices of fruit. I used kiwi, because I like it a lot.
Slowly enjoy each sip of the cake to enjoy your taste buds and to give you a lasting pleasure.


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.