Medium
2
cakes, 10 inches in diameterBy Bo Friberg
Published 1989
The light, fresh taste of this traditional Swedish cake is always welcome, and its colorful appearance makes a great addition to a buffet table. I make Diplomat wedding cakes by piping the macaroon paste into four hearts on the top of each cake, with the points of the hearts meeting in the center. After the cakes are baked, the hearts are filled with fresh raspberries, which are very colorful. The French version of Diplomat cake, GĆ¢teau Senator, is basically made the same way except that there, raspberry and apricot jams are piped within the macaroon paste rings before the cake is baked. The variation is also very pretty but is much sweeter than the Diplomat cakeās fresh fruit topping. Truthfully, I do not know which cake is the original and which the variation.
Place the cakes on a sheet pan lined with baking paper. Mark the cakes into pieces of the desired size for serving (this design does not look good with more than
Decorate the cakes with 2 or 3 kinds of fruit on each slice, using the macaroon paste as a frame. Use small, soft fruits that can be cut into thin slices, such as kiwi, strawberries, plums, and apricots (see āDecorating with Fruitā). Make the same design on each slice to create a uniform and elegant look. Brush apricot or pectin glaze over the fruit and the baked macaroon paste. Cut the cakes, following the marks between each flower petal.
Ā© 1989 All rights reserved. Published by Wiley.