My Gluten-free (GF) recipes.
Diplomat Cake:
6 eggs
6 tablespoons sugar
250 ml milk
28 g gelatin
500 ml whipped cream
100 g raisins soaked in rum
350 g pineapple pieces
Mix yolks with sugar, add milk little by little and put in the bain-marie.
Cooking stirring constantly until it thickens to a thin sourcream.
Dissolve gelatin in 100 ml cold water and then add the hot cream.
Allow to cool.
When the mix begins to thicken add the bitten whipped cream, beaten egg whites, raisins and pineapple.
Place the composition in a nonstick bakeware 9-Inch springform pan.
Cold for 5-6 hours.
Beat 250 ml wipperd cream.
Take off the cake from the pan and spread the whipped cream with a spatula on the cake.
Decorate as you wish.
Enjoy!
