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Diplomat cake

Diplomat cake

Put hydrated gelatin in 50 ml of compote juice (8-10 min).

In a double bottom bowl put eggs and then sugar. Mix and then incorporate the flour. Add the cream and then little by little the milk. Put the pot on the fire (on low heat) and stir continuously until the composition thickens. Remove from the heat and add the diced chocolate. Stir until the chocolate melts completely. Add gelatin to the hot composition and mix, then leave to cool.

Beat the whipped cream with the vanilla sugar. When the composition has cooled, add the whipped cream.

Wallpaper the detachable shape of the cake with transparent foil. The fruits (mandarins, kiwis, bananas) are peeled. Kiwi and bananas are sliced. Pineapple slices are cut in half, peaches are cut into thicker slices.

We syrup the biscuits in the syrup from the pineapple compote. The walls and the bottom of the form are "dressed" with biscuits. Over the biscuits on the bottom of the form we place slices of fruit over which we pour half of the composition cooled above. Then another layer of fruit slices (according to preference) over which we pour the rest of the cream. At the end, we decorate the cake with slices of fruit to everyone's liking.

Refrigerate for 4-5 hours, then remove from the pan, cut into suitable pieces and serve.

Video: Αφγανιστάν: Μία χώρα δύο κόσμοι (January 2022).