New recipes

Biscuit cake

Biscuit cake

When I'm in a time crunch and I want something good sweet, I make biscuit cake. One of the recipes is this ...

  • 600 g biscuits
  • 1 can of pineapple compote (400g)
  • 500 ml fresh
  • 1 sachet of whipping cream
  • 1 sachet of vanilla cream
  • strawberries, cherries,
  • colored candies for decoration

Servings: 12

Preparation time: less than 60 minutes


Put the pineapple compote in a blender and pass it until a cream is formed.

Whip the whipped cream well together with the hardener, according to the instructions on the envelope. We do the same with the vanilla cream.

Place a layer of biscuits on a plate. Place a layer of crushed pineapple on top of them, then vanilla cream and a layer of whipped cream. Place another layer of biscuits on top and repeat the operation, so that the cherries are in the middle.

Over the last layer with biscuits put only whipped cream and decorate the cake with candies and strawberries.

Great appetite!

Tips sites


You can decorate the cake, each according to your preference.

Cake with fruits and champagne biscuits

Here is a new recipe for our Contest sent by Lala: Cake with fruits and champagne biscuits. Participate with your soul recipes HERE! You can win a bread machine or a juicer.


For Cream:
1 can of peach compote (apricot or pineapple, etc.)
800 ml yogurt with fruit, also peach or apricot
300 ml liquid cream
2 sachets of white gelatin

For garnish: pieces of peach compote, 1 sachet Red Jelly Cake, 100 ml red fruit juice to dissolve the jelly powder

Method of preparation

Drain the peaches from the compote, cut into small pieces. Mix the 2 cans of fruit yogurt with white gelatin that has been previously hydrated and melted.

Mix the whipped cream until it hardens, add it over the yogurt with gelatin, add the finely chopped peach pieces and continue mixing lightly.

In a conical glass bowl, for ease of assembly and placement, on the walls of the bowl we first put food foil so that the cake does not stick to the glass and spoil when we turn it on the plate.

Place the champagne biscuits lightly syruped on the walls of the vase, and at the bottom of the bowl put the pieces of peaches arranged in a circle or chopped, when the ready-made cake is returned, it will become the decorated top of the cake.

Pour the cream composition in the middle of the bowl, taking care not to disturb the biscuits from their position. Close on top with another row of syrupy biscuits and fix well to the still soft cream, so it will become the basis of the torture when returned to the plate.

Put it in the fridge for a few hours, usually I leave it in the evening until morning.

When the cream has set, carefully roll the cake on a straight plate and remove the cling film.

Depending on your preference, you can add fruit on top of the cake and cover it with red jelly.
Dissolve the red jelly with red fruit juice and melt it in steam, then pour it carefully over the top of the cake and let it drain on the edges.

Homemade diplomat cake & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of Diplomat cake is one of the most requested and loved recipes in Romania. It is mainly prepared for holidays, anniversaries or on the occasion of special events in our lives. I remember that when I was a child, the diplomat was one of my favorite lawns, along with savarin. It was found in the form of a roll decorated in abundance with whipped cream and candied fruit. It was truly wonderful and is one of my favorite desserts! This time I will present you my recipe for a diploma cake, made step by step, simple and tasty. It is the perfect dessert for any anniversary, for any special occasion or simply for a treat.

This diplomat cake is an easy dessert to make. It is based on a cream based on milk, eggs and sugar to which gelatin and whipped cream are added. Put fruit in the cream, usually orange, kiwi and canned pineapple, but you can also use other fruits. In the classic recipe, only candied fruits were put. But now fresh fruits are used, especially citrus. Biscuits that are syruped in pineapple juice are used as a countertop. You can also use leaf cake for this cake, but the biscuits are handy and you no longer have to bake cake tops. Wonderful thing especially for the holidays, when the ovens are full of cabbage, cakes or steaks.

Put the cream cheese in a bowl, then add the sugar and, using the mixer, mix until smooth. In another bowl, mix the cream very well with an envelope of vanilla sugar, also using a mixer. Pour one of the compositions over the other and mix them until you get a cream of strong consistency. Finally, incorporate the lemon juice and divide this cream in half.

In another bowl, bring the milk to room temperature, the sachet of instant coffee and the other sachet of vanilla sugar. Mix them and soak three quarters of the biscuits in this composition.

Biscuit cake it's almost ready. You never have to mount it. For this, use a cake form with detachable edges. Place a first layer of biscuits, then a layer of cream, continue with another layer of biscuits and finish with a generous layer of lemon cream. The decor is your choice. For example, you can use thin slices of lemon, lime and mint leaves. Let the cake cool for a few hours, then detach the edges of the form. If you have unused biscuits left inside, you can put them next to each other, around the cake.

What do you think about this dessert? What other recipes cake without baking with biscuits do you know

Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with

Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with

Homemade biscuit desserts

What can we use these biscuits for? to classic tiramisu or with chestnuts, la tiramisu with oranges, Diplomat cake, dessert Dream of lemon. I'm not talking about the classic bastards. With them we can decorate cups of ice cream or fruit salads or we can simply nibble them with a cup of tea or coffee.

or to a Diploma cake with fruit & # 8211 classic recipe

From the quantities below resulted 2 biscuit trays. I made some classics (elongated, 15 cm) and others border type (fence) to surround them with a Graduated Fruit Cake (recipe here). My trays are 33 x 42 cm.

  • 50 g flour
  • 50 g starch
  • 4 egg whites (approx. 125 g)
  • 4 yolks (approx. 80 g)
  • 100 g sugar cough
  • a drop of salt
  • vanilla (a teaspoon of extract or 1 sachet of vanilla sugar)
  • approx. 200 g powdered sugar (for powdering)

Almond cake with biscuits and mascarpone cream cheese

Biscuit cake top and marscarpone whipped cream! Eclairs with vanilla cream and chocolate icing and Amandine! Composition: Homemade biscuits, vanilla cream with mascarpone, coffee syrup and Amaretto liqueur. Allergens: gluten, peanuts, nuts. Boromir & # 8211 Almond factory & # 8211 Biscuit cake 50g. Click to enlarge Drag the mouse for. An authentic cake made from syrup biscuits in the right quantities.

Amandina cake with cocoa and chocolate top. White countertop, parfait sheet, white and black Belgian chocolate mousse, berries, biscuits. Diploma cake with biscuits and fruit (without baking). Diploma cake with biscuits and whipped cream classic recipe urban flavors. Dark Belgian chocolate mousse, Belgian milk chocolate and white Belgian chocolate. GR BOROMIR CHOCOLATE ALMOND CAKE.

You should try the champagne biscuit cake. Almond cake with chocolate truffles and berries. Biscuits with mascarpone cream Muffins, Breakfast, Desserts, Food.

Diplomat cake

Hello! they are novices, what do they do with egg white cream. to mix with egg yolk cream and whipped cream? Thanks!

Hi, it's a small mistake, don't put the egg whites in the cream (only the yolks). So make a single cream of yolks and sugar, add milk and boil on a steam bath, then mix with whipped cream and gelatin (plus vanilla essence).

Thank you, keep up the good work, I'm delighted with the ideas and recipes!


With pleasure, but you really don't need so many thanks. It goes up to my head :)

It looks insane :), I will definitely try it.

With the look, I see that I convinced you, now it remains to be seen what the taste of the diplomat cake will look like: D

Mmmmmmmmmm like, it looks fffffffff good, it's pleasing to the eye and exciting for the taste buds, dear R: d.
Delighted, as with every post of yours.

Diana, I think we have a reciprocal relationship here :)) And I always love your comments)

Maybe you can post some recipes for caltabosi, sausages, something specific to the month. that also through your recipes I will find something special !! That if you have.

I'm a little comfortable to do something like that, so I don't promise anything :) Although now it seems to me that the idea of ​​making a few sausages is kind of smiling.

I tried too but it didn't work out. For one reason or another, my egg cream with bain-marie sugar did not harden. I beat the eggs well with sugar for about a quarter of an hour, I put milk, but when I put the cream (egg with milk) on the steam, its composition did not change at all (it remained as liquid). And I thought I should and I mixed the cream with whipped cream and gelatin. But from this mixture the cream (egg with milk) remained at the bottom of the bowl and the whipped cream rose to the surface. Can you tell me why? Va roooog. : o3

Yes, I can :) Unfortunately, you didn't boil the cream of the cake enough. I even mentioned in the recipe that after about 15 minutes of cooking the bain-marie cream, it will have to have thickened a little, but it seems that you missed it. It still happens, but don't forget that small details can make a difference - next time you will surely make the diplomat cake without any problems.

And if it takes more than 15 minutes to harden, what do I do?

You're not doing anything, Alex. Leave the cream on the fire until you notice that it starts to thicken. The 15 minutes are indicative, we don't have to take it only after time - my electric hob heats up in one way, the stove in another way (even the gas pressure sometimes differs, especially in the winter months).

I also made the recipe ... about two weeks ago. I had the same problem with that cream of yolk + sugar + milk. I may fall asleep next to the stove until it starts to thicken. but G E N I A L came out! Tastes and easy.

I have always admired men who know and like to cook

Unfortunately, I'm not really admirable. I like to cook, but I don't know how to do it as well as I would like :)

you are modest, and I admire the men who cook, I would have liked k and my husband to cook but unfortunately he doesn't even make french fries

I try to be realistic, especially knowing that I don't actually cook as often as people think. And then you know how it is. If I stay in the kitchen, then I don't have time to do other household things that your husband probably does :)

I made it and it turned out delicious. I received praise from everyone :)) thanks for the recipe :)

You really don't have to, the praise received is only your merit)

Beautiful presentations, attractive blog! : D

I like your recipes, but please don't have any recipes without fats or fried foods.

There aren't many of them, but there are already dozens of good recipes without fat or fried on the blog. The difficult part is finding them, thinking that they are mixed among hundreds of other recipes, but you will surely discover them. :)

I also tried the cake, but I don't know why the yolks + sugar + milk didn't set at all. I kept them on the water bath for half an hour, but nothing. I do not understand why. I also tried a cream for another cake where I had to mix eggs + sugar DIRECTLY on the fire until it thickens - although I kept them DIRECTLY on the fire for 45 minutes, they didn't thicken. I'm wodering why?

Not being next to you to see exactly how you did it, you realize that it's hard for me to tell you why they didn't come together. But clearly something is wrong, because even a child knows that the egg coagulates if it is kept on fire :) And you say that you suffered it twice, the second time even keeping them DIRECTLY on the fire . I really don't know what to say. but some more experienced reader may "enlighten" us.

the recipe lacks starch or flour for the cream. yolk + sugar + milk become & vanilla quotsos & quot, not cream, regardless of the amount of gelatin that is added after.

Fortunately, the recipe images show how & quotgalbenus + sugar + milk & quot become & vanilla quotsos & quot only initially, and after they are cooked, combined with gelatin and stay in the fridge for a while they harden (and the image with the recipe ingredients does not show any flour). If I had made a "thick cream" with flour for the diplomat cake, then what was the point of gelatin. As the cream was "thick", it would probably have thickened even more if it had been kept in the fridge long enough. Finally, it's just an unverified presumption personally (it may not be strong enough to resemble the diplomat we know), which is why those without much experience in the kitchen (as I admit I am), they should follow exactly the above recipe, and if the gelatin is not expired or boiled too much, then the diplomat cake should come out perfectly.

I also made the cake, the first attempt failed because I probably mixed the hot cream with the whipped cream. So I threw everything away and started over. In the end, a super, good-looking and delicious cake came out.
Now I make the experienced and I ENLIGHTEN Mrs. Anonymous. I think he forgot to turn on the stove. I have no other explanation.

Roxana, I know it's not nice to laugh at someone else's trouble / failure, but there's no point in being hypocritical and not admitting that I had fun reading your comment.
I try to explain the recipes in as much detail as possible and to emphasize certain details that seem more important to me, precisely so that anyone - even those without experience in the kitchen - can successfully prepare that recipe. Even then, if someone is having problems, I try to help them and find out the cause together (because, in most cases, I noticed that the recipe is read diagonally or not enough attention is paid to the details - how it seems you have suffered it too with the first attempt at a diploma cake: P). But, in the case above, I really felt a little confused.

Biscuit cake with vanilla cream

In a deep plate pour the sweetened coffee and pass the biscuits through the coffee and place a first row on the bottom of the tray along. Over the biscuits, we put a layer of cream, then another layer of syrupy biscuits, then the cream and so on, finally 4 rows of biscuits and 3 of cream. We put the last row of biscuits upside down (see pictures)

Refrigerate for at least an hour.
Remove from the fridge and turn over on a tray and remove the foil.
Beat the whipped cream hard and coat the biscuit cake with a generous layer. We leave 2-3 tablespoons for garnish.
Melt the chocolate on a steam bath together with the butter (it can also be in the microwave)
Put a teaspoon of chocolate in the whipped cream set aside and mix it and then decorate the cake.
And with the rest of the chocolate we draw stripes and drip on the edges using a perforated bag.

Video: Ivy Levan - Biscuit (January 2022).