Discovering the delight of making Ambassador cake: A timeless treat with a twist

The Ambassador cake is a timeless favorite among multi-layered cakes. It marries an array of rich flavors and textures, teasing the palate with hints of chocolate, nuts' crunchiness, and peaches' sweetness. While making the Ambassador cake involves a little extra effort, the delightful outcome makes it all worthwhile. It's the perfect dessert for those special moments when you want to pamper your loved ones with something extraordinary.

The process of making this dessert does take some time, but it's not overly complex.

Ingredients:

For the sponge:

• 4 large eggs (separate whites and yolks)
• 4.2 oz sugar
• 2 teaspoons vanilla sugar
• 5.3 oz wheat flour
• 1/2 teaspoon baking powder

To soak the sponge:

• .4 cup water
• 2 tablespoons of lemon juice
• 1 teaspoon powdered sugar

For the custard cream:

• 6 egg yolks
• 3.2 cups milk
• 5.6 oz sugar
• 1 sugar-free cream pudding (pudding for 2 cups of milk)
• 1.9 oz potato flour
• 12.3 oz butter at room temperature
• 4 tablespoons of coconut flakes
• 3 tablespoons of unsweetened cocoa
• 2.1 oz raisins
• 2.1 oz finely chopped milk chocolate
• 2.1 oz finely chopped walnuts

For decoration:

• 2 peach jellies
• 3.2 cups hot water
• 1 can of peaches in syrup

Method:

1. First, prepare the sponge. Whisk the egg whites into a firm foam. Gradually add sugar and vanilla sugar, creating a dense and glossy mix. Blend in the egg yolks to form a light, creamy batter.
2. Sift the flour with baking powder and incorporate into the egg mixture. Stir with a spatula until smooth.
3. Transfer the batter to a baking tray and even it out. Bake it in an oven preheated to 356°F for about 25 minutes at the lowest level. Once baked, let it cool completely.
4. Next is the custard cream. Bring 2.1 cups of milk and sugar to a boil in a saucepan.
5. In a separate bowl, combine the remaining milk with egg yolks, potato flour, and pudding.
6. Gradually add this mixture to the boiling milk, stirring constantly. Lower the heat and let it simmer for 2 minutes. Take the custard off the heat, cover with plastic wrap, and let it cool completely.
7. Once the sponge has cooled, remove it from the tray, take off the baking paper, and place it back in the tray.
8. Moisten the sponge with the previously prepared syrup.
9. Whip the room-temperature butter with a mixer for 2 minutes. Incorporate the cooled custard in four parts, blending well after each addition.
10. Divide the cream into two halves. To one half, add cocoa, nuts, raisins, and chocolate, and to the other half, add coconut flakes. Mix both thoroughly.
11. Spread the dark cream onto the sponge, even it out, then layer the light cream on top. Smooth it out as well.
12. Arrange the sliced peaches over the cream and refrigerate the cake.
13. Dissolve the gelatin in hot water and set it aside to cool completely.
14. Remove the cake from the fridge, pour the slightly thickened gelatin over the top, and return it to the fridge overnight.