This Diplomat Cake with nuts and chocolate is truly a cake meant for special occasions. It’s not only delicious but also has a firm texture, making it ideal for multi-layered cakes or for covering with fondant. The combination of nuts, chocolate, and smooth fillings makes every bite unforgettable. Whether you’re celebrating a birthday, an anniversary, or any other important event, this cake will surely impress your guests with its richness and flavor. The layers of delicate sponge cake and creamy fillings harmonize perfectly, offering a delightful treat for any dessert lover. Now, let’s dive into the ingredients and step-by-step instructions to make this gorgeous cake.
Ingredients:
For the Biscuit:
- 12 egg whites
- 12 tablespoons of sugar
- 3 tablespoons of flour
- 300 g of ground nuts (preferably hazelnuts or almonds)
For Filling 1:
- 5 egg yolks
- 4 tablespoons of flour
- 5 tablespoons of sugar
- 500 ml of milk
- 125 g of margarine or butter
For Filling 2:
- 7 egg yolks
- 7 tablespoons of sugar
- 150 g of chocolate (preferably dark or semi-sweet)
- 125 g of margarine or butter
For Layering and Decoration:
- 200 ml of heavy cream (whipping cream)
- 500 ml of heavy cream for decoration (whipped)
- Additional decorations as desired (such as chocolate shavings, nuts, or fruit)
Instructions:
1. Making the Biscuit (Sponge Cake):
- Start by whipping the 12 egg whites until they form stiff peaks. This will be the base for your sponge cake, so it’s essential that the egg whites are whipped properly.
- Gradually add 12 tablespoons of sugar, one tablespoon at a time, while continuing to whisk. This will help the egg whites stay stable and fluffy.
- Gently fold in 3 tablespoons of flour and the 300 g of ground nuts. You can use hazelnuts, almonds, or a mixture of both for this recipe. The nuts give the cake its unique texture and flavor, enhancing the overall taste.
- Preheat your oven to 180°C (350°F) and line a baking pan with parchment paper. Pour the prepared mixture into the pan, spreading it evenly.
- Bake for about 20-25 minutes or until the biscuit is lightly golden and a toothpick inserted into the center comes out clean. Once baked, allow it to cool completely.
2. Preparing the First Filling:
- In a saucepan, combine the 5 egg yolks with 5 tablespoons of sugar. Whisk the mixture until smooth and creamy.
- Add 4 tablespoons of flour to the egg mixture, then slowly pour in 500 ml of milk while continuing to whisk. Make sure there are no lumps.
- Cook the mixture over medium heat, stirring constantly, until it thickens and turns into a custard-like consistency.
- Remove the saucepan from the heat, and stir in 125 g of margarine or butter until completely melted and incorporated into the custard. Set this filling aside to cool.
3. Preparing the Second Filling (Chocolate Layer):
- In another bowl, whisk the 7 egg yolks with 7 tablespoons of sugar until light and fluffy.
- Melt 150 g of chocolate over a double boiler or in the microwave. Once melted, allow the chocolate to cool slightly before adding it to the egg mixture.
- Add 125 g of margarine or butter to the melted chocolate and stir until everything is well combined.
- Gently fold the chocolate mixture into the egg yolk and sugar mixture, ensuring the filling is smooth and uniform.
- Let this filling cool as well.
4. Assembling the Cake:
- Once all components have cooled, you are ready to assemble the cake. Cut the cooled biscuit into layers. You can make a two- or three-layer cake, depending on how thick you want the layers to be.
- Spread the first filling (custard) evenly on the bottom layer of the biscuit.
- Follow this by spreading the second filling (chocolate) over the custard layer.
- Whip 200 ml of heavy cream until stiff peaks form, and use this whipped cream to spread a layer on top of the chocolate filling.
5. Layering and Decorating:
- Once all the fillings are layered, place the next biscuit layer on top and repeat the process of filling and layering.
- After the final layer of biscuit, cover the top and sides of the cake with the remaining whipped cream.
- For decoration, you can use additional whipped cream, chocolate shavings, chopped nuts, or even some fruit like berries to add color and texture.
6. Chill and Serve:
- Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld together and for the cake to firm up.
- When ready to serve, slice and enjoy the rich, creamy layers of this decadent diplomat cake.
Conclusion: This Diplomat Cake is not only a visual delight but also an irresistible treat for anyone who loves layered desserts. The combination of the light, nutty biscuit, creamy custard, rich chocolate filling, and fluffy whipped cream makes it a truly indulgent cake for special occasions. Whether it’s for a wedding, birthday, or holiday celebration, this cake will be the star of your dessert table. Its unique texture and flavors will have everyone asking for the recipe, and it’s sure to be a hit with anyone who loves both nuts and chocolate.
Feel free to get creative with the decoration or adapt the fillings to suit your tastes, but rest assured that no matter how you serve it, this cake will surely impress!
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