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Diplomat cake

updated

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Ingredients for 1 servings:

  • 100 g butter
  • 100 g sugar
  • 3 eggs
  • 160 g nuts, chopped
  • 60 g cocoa powder
  • 1 tsp, heaped baking powder
  • 1 jar cranberries
  • 3 cups of sweet cream
  • n. B. cream stiffener
  • Chocolate shavings

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with cranberries

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, until well incorporated. Then add the nuts and chocolate powder along with the baking powder. Stir in gently until it forms a dusting. Pour into a greased 26 cm springform pan, smooth the surface, and bake for about 40 minutes on the middle rack at 180 degrees Celsius. Do the skewer test. Once cooled, spread the cranberries on the base. Whip the cream – with cream stiffener if desired – until stiff and spread over the cranberry layer. If desired, decorate the cream layer with chocolate shavings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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