Diplomat cake with fruits

The diplomat cake with fruits is a refined dessert, perfect for any special occasion or simply to bring a touch of joy to ordinary days. This cake, with its fluffy base and delicate cream, pairs perfectly with fresh fruits, adding an extra burst of flavor and color. In this recipe, I will guide you step by step to achieve an exceptional result, and in the end, you'll have a cake that not only looks great but also delights the taste buds.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 4 hours
Total: 5 hours
Number of servings: 12

Ingredients

For the base:
- 4 large eggs (at room temperature)
- 2 cups of sugar (approximately 400 g)
- 1 ½ cups of flour (approximately 200 g)
- 3 tablespoons of cocoa powder (high-quality dark)
- 5 tablespoons of oil (sunflower or olive)
- 5 tablespoons of water
- A pinch of salt

For the diplomat cream:
- 4 eggs
- 150-200 g of sugar (to taste)
- 500 ml of heavy cream (ideally well chilled)
- Lemon or orange essence (to taste)
- 1 packet of gelatin (approximately 10 g)

Decoration:
- Fresh fruits (kiwi, mandarins, grapes, etc.)
- Clear gelée from Dr. Oetker (for an elegant finish)

History of the Diplomat Cake

The diplomat cake emerged as a sophisticated dessert, inspired by French pâtisserie traditions. It is often associated with festive meals and special occasions, appreciated for its fine texture and delicious combination of flavors. Every housewife has her own version, and the addition of fresh fruits makes this dessert not only tasty but also visually appealing.

Preparing the Base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential for all ingredients to be at room temperature to achieve a uniform and fluffy batter.

2. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until frothy. An electric mixer will work wonders here, but you can also use a whisk if you're patient.

3. Making the syrup: In a small saucepan, bring the sugar and water to a boil. Stir constantly until the sugar completely dissolves and you obtain a smooth syrup.

4. Combining the syrup with the egg whites: Once the syrup reaches a boiling point, gradually pour it over the egg whites while continuing to beat them. This step is crucial as it helps stabilize the egg whites.

5. Adding the yolks and oil: After pouring in the syrup, add the yolks and oil. Mix well until everything is combined.

6. Sifting the dry ingredients: In another bowl, combine the flour with the cocoa powder and sift it over the egg mixture. Use a spatula or wooden spoon to gently fold it in, so you don't lose the volume.

7. Baking the base: Preheat the oven to 180°C (350°F). Grease a baking pan with oil and dust it with flour. Pour the batter into the pan and level it out. Bake for about 30 minutes or until a toothpick comes out clean. Allow it to cool completely before removing it from the pan.

Preparing the Diplomat Cream

1. Beating the eggs: In a bowl, beat the eggs together with the sugar until you obtain a smooth and fluffy mixture.

2. Thickening the cream: Place the bowl with the eggs over a double boiler and stir constantly until the cream thickens to a consistency similar to that of sour cream. This step is important for achieving a fine cream.

3. Cooling the cream: Let the cream cool completely.

4. Whipping the cream: Whip the heavy cream until it forms stiff peaks, being careful not to turn it into butter.

5. Preparing the gelatin: Soak the gelatin in 3 tablespoons of cold water or fruit juice. Then, gently heat it, making sure it doesn't reach boiling point. Mix the gelatin with the cooled cream and add the lemon or orange essence.

6. Combining the whipped cream with the egg cream: Gently fold the whipped cream into the egg cream, mixing lightly to retain the air in the mixture.

Assembling the Cake

1. Preparing the mold: Line a baking dish with plastic wrap, ensuring it reaches the edges.

2. Adding the base: Place the base in the dish, making sure it is even.

3. Pouring the cream: Spread the diplomat cream over the base and level it with a spatula.

4. Adding the fruits: Arrange the fresh fruits on top of the cream according to your preferences. You can create beautiful patterns or scatter them randomly for a more natural look.

5. Preparing the gelée: Prepare the gelée according to the package instructions and pour it warm over the cake. This will help keep the fruits fresh and add a glossy finish.

6. Cooling: Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to set properly.

Cutting and Serving

Once you've allowed the cake to cool, it's time to cut it. Use a sharp, damp knife to achieve beautiful portions. You can serve the diplomat cake with a glass of fresh fruit juice or a fragrant tea to complete the culinary experience.

Tips and Variations

- Fruit variations: Experiment with different types of fruits depending on the season. You can use strawberries, peaches, or raspberries to add different flavors.
- Alternative base: If you prefer a moister base, try adding a fruit syrup over the base after it has cooled.
- Flavored cream: You can add a little vanilla extract or even a splash of rum to the diplomat cream for a more complex flavor.
- Frequently asked questions:
- What do I do if I don't have gelatin? You can use another gelling agent, such as agar-agar, but make sure to follow the usage instructions.
- How do I store the cake? It is recommended to keep it in the refrigerator, covered, for up to 3 days.

Nutritional Information

While the diplomat cake with fruits is a delicious dessert, it's good to know that each serving contains approximately 250-300 calories, depending on the ingredients used. The whipped cream adds a considerable amount of fat, but the fresh fruits provide vitamins and antioxidants, making this dessert a healthier choice compared to heavier options.

Conclusion

The diplomat cake with fruits is not just a recipe; it is a culinary experience that brings joy and flavor in every bite. Whether you're preparing it for a special occasion or simply to treat your family, this recipe will transform you into a true dessert master. Don't forget to share your creations with friends and enjoy every moment spent in the kitchen!

 Ingredients: BASE: 4 large eggs, 2 cups of sugar, 1 1/2 cups of flour, 3 tablespoons of cocoa, 5 tablespoons of oil, 5 tablespoons of water, a pinch of salt. Diplomat cream: 4 eggs, 150-200 g sugar, 500 ml whipped cream, lemon or orange essence, 1 packet of gelatin. Decoration: fruits (kiwi, mandarins, grapes, etc.), transparent jelly cake from Dr. Oetker.

 Tags:  diplomat fruit whipped cream gelatin