Diplomatic cake

120 min

Suitable for vegetarians

Type of dish: Pastries, Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.25 ud

Crema diplomática 0.35 l

Basic syrup 0.063 l

Apricot coulis 0.05 l

Slivered almonds 0.025 kg

Anti-moisture sugar 0.006 kg

Eggs 2.0 ud

Sugar 0.06 kg

Plain flour 0.06 kg

Sterilised milk 0.125 l

Sugar 0.025 kg

Cornflour 0.011 kg

Eggs 0.75 ud

Vanilla flavour 0.083 g

Cream 0.125 l

Sugar 0.019 kg

Sugar 0.031 kg

Water 0.031 l

Confruti apricot 0.038 kg

Water 0.013 l

Elaboration

For this recipe, the following preparations are necessary:

SERVING

Place baking paper on an oven tray. Placea rectangular mould on the baking paper.
Cover the mould’s base with a layer of sponge cake and moisten it with basic syrup.
Place the pâtissière cream over the sponge cake.
Cover it with another layer of sponge cake.
Spread buttercream over it.
To finish, cover it with another layer of sponge cake and spread a thin layer of pâtissière cream on top.
Place finely sliced roasted almonds over the thin layer of pâtissière cream. Sprinkle icing sugar on top .
Serving, place on a plate and decorate with some apricot coulis.

Nutritional information (1 portion)

Energy

355.68

kcal

Carbohydrates

44.98

Proteins

7.83

Lipids

15.93

Sugars 31.83 g

Salt (Sodium) 91.5 mg