Diplomat cake with oranges
The orange diplomat cake is a classic dessert that combines the delicacy of a fine cream with the freshness of fruits, offering an unforgettable tasting experience. Whether it's for a special occasion or simply a weekend treat, this cake is easy to prepare and can be customized according to everyone's preferences. Today, I invite you to discover together how to make this delicacy, choosing oranges as the main ingredient. Let the culinary adventure begin!
Preparation time
- Preparation time: 30 minutes
- Baking time: 0 minutes (the cake does not require baking)
- Total time: 30 minutes (plus cooling time)
- Number of servings: 10-12
Ingredients
- 6 egg yolks
- 250 g sugar
- 600 ml milk
- 20 g gelatin (2 packets)
- 5 oranges (juice and slices)
- 1 can of pineapple compote (about 400 g)
- 1 jar of peach compote (about 400 g)
- 250 g ladyfingers
- 350 ml liquid cream
- Vanilla essence (preferably homemade)
Necessary utensils
- Bain-marie dish
- Mixer
- Removable wall mold (diameter of 22-24 cm)
- Plastic wrap
- Spatula
Preparing the cake
1. Preparing the cream: In a large bowl, whisk the egg yolks with the sugar until they become a homogeneous and whitish mixture. This process will add air and make the cream fluffier.
2. Cooking the mixture: Add the milk to the egg yolk mixture and place it on the bain-marie. Stir constantly until the mixture begins to thicken, about 10-15 minutes. Do not let it boil, as the eggs may curdle.
3. Preparing the gelatin: In a small bowl, hydrate the gelatin in 4-5 tablespoons of cold water. After about 5 minutes, place the gelatin in the microwave for 10 seconds until it completely melts. Pour the melted gelatin over the hot milk and egg mixture, stirring vigorously to ensure complete homogenization. Allow the mixture to cool to room temperature.
4. Whipping the cream: Whip the liquid cream until it becomes firm. Then, gently fold the whipped cream into the cooled cream using a spatula, being careful not to lose the air in the mixture.
5. Assembling the cake: Line the mold with plastic wrap, ensuring that the sides of the mold are covered. Place orange slices at the bottom of the mold. Put the mold in the freezer for 10 minutes to set.
6. Adding the mixture: Pour half of the cream over the oranges, then sprinkle the diced pineapple. Add the remaining cream and finally, the peaches cut into small pieces. If desired, you can also add other favorite fruits, such as kiwi, bananas, or grapefruit.
7. The layer of ladyfingers: Place a layer of ladyfingers on top, which you can soak with syrup from the pineapple compote for added flavor.
8. Cooling: Cover the cake with plastic wrap and let it chill in the refrigerator for at least 4 hours (or overnight) to set.
9. Serving: Once the cake has set, invert it onto a serving platter and carefully remove the wrap. Decorate with orange slices or whipped cream, if desired.
Practical tips
- Choose fresh fruits: Use seasonal fruits for maximum flavor. You can experiment with different combinations, such as strawberries and kiwi or mango and peaches.
- Avoiding fruit migration: If you want to prevent the fruits from migrating from one side of the cake to the other, you can use a thin sponge cake between layers.
- Customizing flavors: Add a bit of lemon or orange juice to the cream for a more intense flavor. Also, a pinch of cinnamon can add a warm and comforting note.
- Gelatin: Ensure that the gelatin is completely melted and homogenized; otherwise, unpleasant granules may appear in the cream.
Nutritional information (per serving)
- Calories: approximately 300 kcal
- Protein: 5 g
- Fat: 15 g
- Carbohydrates: 35 g
- Fiber: 1 g
Frequently asked questions
- Can I use another type of milk? Yes, you can use almond milk or coconut milk for a lactose-free version.
- What can I do if I don’t have gelatin? You can try using agar-agar as a vegetarian alternative.
- How long does the cake last? The cake can be stored in the refrigerator for 3-4 days, covered.
Serving and pairings
This orange diplomat cake pairs wonderfully with a cold fruit tea or a glass of prosecco, adding elegance to the table. It can also be served alongside a scoop of vanilla ice cream for an even more refined dessert.
In conclusion, the orange diplomat cake is an excellent choice for those who appreciate a light, refreshing, and tasty dessert. Feel free to experiment with different combinations of fruits and flavors, turning each recipe into a unique creation. Bon appétit!
The egg yolks are whisked with sugar until they turn pale. We add the milk and place the mixture in a Bain-Marie, stirring continuously until it begins to thicken. We hydrate the gelatin in 4-5 tablespoons of cold water. We microwave it for 10 seconds, just enough to dissolve the granules completely, and pour it over the hot milk and egg mixture, stirring vigorously until fully incorporated. Let it cool, whip the cream, and fold it into the mixture. We line a 22-24 cm diameter removable wall mold with plastic wrap and cover it with orange slices. I put it in the freezer for 10 minutes to ensure they stick and don't move. We pour half of the cream over the oranges and sprinkle with diced pineapple. We add the rest of the cream over the pineapple, then small pieces of peaches. (I didn't use peaches in this cake, but I realized it would have been exceptional if I had, which is why I added them to the ingredients.) We place a layer of ladyfingers on top, which we soak with the syrup from the pineapple compote, and refrigerate until the cream sets. Then, we invert it onto a platter and remove the plastic wrap.
Many combinations of seasonal fruits can be used (bananas, kiwi, peaches, grapefruit, etc.), and the design is up to each person's preference. I recommend using a mold with a diameter of 22-24 cm. I used a 26 cm one, and there wasn't enough cream to fill it. For the next cake, I will replace the ladyfingers with a thin sponge cake, possibly another layer of sponge cake between the two creams, so that the fruits do not migrate from one side to the other.
Ingredients: 6 egg yolks vanilla essence (I use homemade essence) 250 g sugar 600 ml milk 2 packets of gelatin - 20 g 5 oranges 1 can of pineapple compote 1 jar of peach compote 250 g ladyfingers 350 ml liquid cream
