If using pineapple from compote, cut the pineapple into small pieces and let it drain.
In a bowl, mix the sarlota powder with 200 ml of compote juice and let it soak for 10 minutes.
Beat 2 eggs and add to the saucepan.
Put the bowl on a bain-marie and cook for 5 minutes, until the sarlota starts to thicken and acquires the consistency of a sauce.
Stir continuously so that it does not stick! Sarlota is left to cool, meanwhile beat 1 l of cold milk with whipped cream powder.
Put aside about 300 g of whipped cream for garnish, the rest of the whipped cream is incorporated into the cooled sarlota.
If the sarlota has cooled too much and has set, it can be heated slightly until it returns to the consistency of a sauce.
Add the fruit from the compote and mix thoroughly.
Separate the eggs, add 3 tablespoons of sugar to the yolk and mix well, whisk the egg whites and add them together with 3-4 tablespoons of flour and baking powder to the yolks.
Mix the composition with the back of the spoon until well blended.
Grease a form with oil, line it with flour and put the top in the oven for about 30 minutes.
Let the top cool, pour the composition over the top, level nicely and garnish with the remaining whipped cream and fruit
. Put the cake in the fridge for about 1-2 hours.
What is a Charlotte torte or cake?
Made after the art of a traditional Charlotte torte, this cake or dessert consists of a lining of ladyfingers filled with an amazingly luscious, creamy custard mixed with whipped cream and topped with lots of fruit, either seasonal fresh fruit or any canned fruit variety.
The Charlotte torte, dessert, or trifle has a very long history. Apparently at its very beginnings, the charlotte or charlet used to be a savory meat pudding eaten by the monks during the fifteen century in England. Later on a sweet version of the charlet was created, which consisted of layers of custard & ndash charlyt, stale bread and fruit.
However, this dessert became really popular after being recreated by the famous nineteen century French cook Marie-Antoine Car & ecirc me, the so-called & ldquoking of the cooks, cook of the kings & rdquo, who cooked for King George IV, Tsar Alexander I and Emperor Franz I of Austria.
He created a cake or dessert filled with Cr & egrave me Bavaroise, which is a filling made with eggs and milk, stabilized with gelatin and mixed with whipped cream. He named the dessert Charlotte russe in honor of Tsar Alexander I.
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Pineapple cake is the ideal dessert for lovers of exotic fruits. It is a cake based on diplomat cream, fluffy countertops, pineapple from compote and whipped cream. Rating: 5 & # 8211 28 votes & # 8211 1 hour 45 min. Vanilla mousse or cream Diplomat, according to a recipe learned in confectioneries. Made with biscuits, biscuit top or cake top, garnished with whipped cream or the same. RECIPE BOOK: Diploma apple cake Recipes Cakes. INGREDIENTS: 1 box of Cremsnit cream from Dr. Top 50 recipes Step by Step, the first book in Romania with recipes presented. Search Search by list Search recipes.
Apr Ľahká a výborná torta s Finesse citrónovou kôrou Dr. Dragilor, I can't believe I haven't shown you the classic Diplomat Cake, which I always enjoy with pleasure. Especially Cipi, who loves it.
I use Dr. oetker gelatin granules, moisturize it and then put it in the microwave for a few seconds. If you use another type of gelatin, read the instructions. The best Easter with chocolate and flavors Dr.
Easter Recipes: Diplomat Cake
Alinaray participated in our contest with this delicious Easter recipe.
1 cup sugar
1 cup of milk
6 sachets of vanilla sugar
1 kg fresh
2 sachets of Dr. Oetker gelatin
1 pineapple compote
1 kiwi fruit
Method of preparation
Rub the yolks with sugar and then add the milk, put on the fire mixing the composition until it thickens (like a ciulama)
Whisk the egg whites with the vanilla sugar and then add half the amount of whipped cream.
In the juice from the pineapple compote we will dissolve the gelatin sachets (the juice must be warm), then we will pour the mixture over the ciulama. The ciulamaua and the egg whites are incorporated later, thus forming a cake composition.
On the bottom of the tray in which we will put the cake we will place a transparent foil and we can start with the fruits for decoration.
Pour half of the cake composition over the decorative fruits, then place one layer of fruit and the other layer of composition.
Leave it in the fridge until the next day, turn the shape upside down and garnish with half a kg of whipped cream after inspiration.
3 minutes (pay attention to gelatin, do not boil because it loses its qualities).
10 minutes, then put on low heat until a ciulama is made.
It is delicious. HAPPY BIRTHDAY, PHILIP.
That is right!
Did the leg realize it was delicious?
That he just tasted it!
I made a bohemian cake and it turned out to be a delight. because I live in Italy and here are not all the ingredients. I bought a gelatin is not from the company and has 25 grams. And the biscuits are put on top? helpppppppp please
The gelatin sachet weighs 9-10 grams.
So from the 25 gram sachet, I advise you to stop a little, that is, not to put it all on.
Kisses and increase the decor
The first time, put a cellophane foil in a round pan and slightly moistened with water to stick the foil to the walls. Dress the walls of the pan on the inside with the desired fruits and then prepare the composite of the diploma cake as follows:
Beat the whipped cream until it hardens well. Keep a little in a glass for adorned at the end. Add the yogurt, some of the chopped fruit, vanilla and gelatin. The gelatin is prepared as follows: the sachets are mixed with 15 tablespoons of water or fruit juice and left for 2 minutes until the liquid disappears. Then put on low heat and stir continuously until it melts well. It does not boil, it must reach the maximum temperature at which the finger can withstand.
Remove from the heat and add to the cake composition. Mix well the whole pouring composition in a pan ready dressed with fruit. At the end, add a little biscuits soaked in fruit juice or water. Put a lid on the pan and refrigerate until the next day.
Remove from the fridge and place a plate instead of the lid and turn the pan. Lift and remove the foil. The cake can be decorated with whipped cream as desired.
Let me tell you what we need for this Krantz Cake recipe:
- For the countertop:
- -4 eggs
- -100 g butter
- -5 tablespoons sugar
- -5 tablespoons flour
- For creams:
- -500 g butter
- -5 yolks
- -200 g sugar
- - red, green dye and 2 tablespoons of cocoa
- -flavors: rum, vanilla, roses or strawberries, mint or pistachio
- For the bar
- -200 g sugar
- -200 g roasted walnuts