Diplomatic cake with cereal biscuits

There is no doubt that a good cake is one of those treats that everyone loves. Whether it is a birthday celebration or any other special occasion, cake is a must-have. One of the most sought-after and popular cakes is the Diplomatic Cake, known for its light and fluffy texture, delicate taste, and delicate presentation. But have you ever thought about adding to it? If not, you are missing out on a mouth-watering treat.

Diplomatic Cake is a specialty of French dessert cuisine that has been around since the 19th century. The cake comprises sponge cake, bavarois, fruit, and sometimes whipped or mousse. The name “Diplomatic” comes from the fact that the cake was created to serve at gatherings during the Congress of Vienna in 1815. Its popularity spread, and it became a favorite dessert in many countries.

Italians also have their version of a similar cake called “Zuppa Inglese,” which is a type of sponge cake drenched in liqueur and layered with custard and fruit. The liqueur typically used is Alchermes, a traditional Italian alcoholic drink made from rose petals, cinnamon, and other spices.

So, what happens when you combine these two delights? The result is a unique and cake that marries the best of both worlds. The Diplomatic Cake with Cereal Biscuits features a base of tender sponge cake, layered with creamy vanilla bavarois, and delicate fruit slices. The cereal biscuits, which are used as decorations, add a crunchy texture to the cake.

To make the Diplomatic Cake with Cereal Biscuits, you will need:

For the Sponge Cake:

– 4 large eggs
– ⅔ cup sugar
– ¾ cup all-purpose flour
– ¼ cup cornstarch
– ½ tsp baking powder
– A pinch of salt

For the Bavarois:

– 1 cup heavy cream
– 1 cup milk
– ⅓ cup sugar
– 1 tsp vanilla extract
– 3 egg yolks
– 2 tsp unflavored gelatin
– 2 tbsp cold water

For the Cereal Biscuits:

– 1 ¾ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 ½ cups cereal flakes, crushed
– ½ cup unsalted butter, softened
– ¾ cup brown sugar
– 1 large egg
– ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.

2. For the sponge cake, in a mixing bowl, whisk together the eggs and sugar until pale and fluffy.

3. In another bowl, sift together the flour, cornstarch, baking powder, and salt.

4. Gradually fold in the dry ingredients into the egg mixture, making sure not to overmix.

5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

6. Let the cake cool to room temperature.

7. For the Bavarois, in a saucepan, whisk together the cream, milk, sugar, and vanilla extract and bring to a simmer.

8. In a mixing bowl, whisk together the egg yolks until pale and frothy.

9. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.

10. Transfer the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

11. Take off the heat and add the gelatin, whisking vigorously until it dissolves.

12. Let the mixture cool to room temperature.

13. Pour the Bavarois over the sponge cake, covering it completely.

14. Top with sliced fruit.

15. Refrigerate for at least 2 hours until set.

16. For the cereal biscuits, preheat the oven to 350°F.

17. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and crushed cereal flakes.

18. In another bowl, cream together the butter and brown sugar until light and fluffy.

19. Add in the egg and vanilla extract and mix well.

20. Add the dry ingredients gradually, mixing until a dough forms.

21. Roll the dough out on a floured surface to a thickness of about ¼ inch.

22. Using a cutter, cut out the biscuits and place them on a baking sheet lined with parchment paper.

23. Bake for about 10-12 minutes or until golden brown.

24. Let the biscuits cool to room temperature.

25. Decorate the cake with the cereal biscuits.

The Diplomatic Cake with Cereal Biscuits is a work of art, showcasing the delicate and intricate flavors of both French and Italian desserts. Whether you make it for a birthday celebration or just as a treat for yourself, this cake is sure to make a lasting impression.