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, Gâteau 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 cake’s fresh fruit topping. Truthfully, I do not know which cake is the original and which the variation.
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