Hello friends, today I propose this delicious diplomatic cream and raspberry cake made with an almond cake. A recipe suitable for any special occasion to impress friends and family. Even for the Christmas holidays, this cake can be ideal to prepare. The combination of diplomatic cream and fresh raspberries is delightful. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Portions: For 6-8 people
- Cuisine: Italian
Ingredients for the Diplomatic Cream and Raspberry Cake
- 2 eggs
- 3 oz sunflower oil
- 1/3 cup milk
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon vanilla extract
- 1 packet baking powder
- 1 pinch fine salt
- to taste grated lemon zest
- 2 cups whole milk
- 4 egg yolks
- 1/3 cup cornstarch
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 1 1/2 cups whipped cream (Fresh or sweetened)
- 10 1/2 oz raspberries
- 1 cup sliced almonds
- 1/2 cup water
- 2 tbsp granulated sugar
- 1 oz rum (Or any other liquor)
Tools
- 1 Bowl
- Electric beaters
- Hand whisk
- 1 Saucepan
- 1 Springform pan
- Piping bag
- Star tip nozzle
Steps for the Diplomatic Cream and Raspberry Cake
To create this wonderful diplomatic cream cake, you need to prepare the almond cake in advance. In a bowl, beat the eggs with the sugar and vanilla extract using electric beaters, gradually add the sunflower oil and milk while continuing to mix. Then add the sifted flour, almond flour, salt, and finally the packet of baking powder, mixing vigorously to obtain a smooth and homogeneous mixture. Butter and flour a round pan of 8-9 inches, pour the mixture, and bake in a preheated oven at 340°F for about 40 minutes. Do the toothpick test, turn off, remove from the oven, and let cool.
To make the diplomatic cream, we start first with the preparation of the pastry cream. Pour the milk into a saucepan and place it on the heat to warm. Separately, in a bowl, beat the egg yolks with the sugar and vanilla extract with a hand whisk. Then add the cornstarch, salt, and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to prevent lumps and to thicken completely. Remove from heat, place plastic wrap in contact with the surface, and leave to cool at room temperature for a few hours.
When the cream is cool, separately whip the fresh cream to stiff peaks in a bowl. Add it in a couple of batches to the pastry cream, using a spatula. Mix gently to avoid deflating the mixture until you get a smooth and well-blended cream. Place in the fridge to set for 15 minutes.
First, make the rum syrup. Pour the water with the sugar into a saucepan and cook for a few minutes, then turn off after it boils for a few minutes, let it cool, and add the liquor. Cut the sponge cake into three discs, soak with the rum syrup, and fill each layer with diplomatic cream and raspberries. Create a total of 2 layers. Coat the entire cake with the remaining cream, placing the remaining cream in a piping bag with a star nozzle. Place the cake in the fridge to set for 1 hour. Retrieve the cake and decorate all the edges with lightly toasted sliced almonds and finally decorate the top with dollops of diplomatic cream and more raspberries.
And here it is ready to serve, the diplomatic cream and raspberry cake. I hope you like my latest recipe, see you next time, friends.
STORAGE, TIPS AND NOTES
The diplomatic cream and raspberry cake can also be prepared in advance, such as the base, meaning the almond cake and the pastry cream. Before assembling, you just need to whip the cream and add it to the pastry cream. The rum syrup can be replaced with a non-alcoholic syrup. Raspberries can be replaced with strawberries or wild strawberries.
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