Diplomat cake with fruits

Diplomat cake with fruits - A refreshing and elegant delicacy

Preparation time: 1 hour
Cooling time: 24 hours
Total time: 25 hours
Number of servings: 10-12

With a rich history in pastry tradition, the diplomat cake is a dessert that brings a touch of elegance and refinement to our tables. It is a no-bake cake, based on a fine egg and gelatin cream, enriched with juicy fruits and served with a generous layer of whipped cream. Ideal for special occasions or simply to indulge yourself, this recipe will delight your senses and transform any meal into a feast.

Ingredients for the cream:
- 3 large eggs
- 250 g granulated sugar
- 15 ml rum
- 150 ml cognac (or champagne)
- 400 g whipped cream
- 30 g gelatin granules (from packets)
- 150 ml water (or fruit juice)

Ingredients for assembly:
- 300-400 g ladyfingers (you can choose the store-bought or supermarket version)
- 1 can of pineapple chunks
- 1 can of other fruits, or 300 g fresh fruits (for example, oranges)
- 200 g whipped cream, for decoration
- Fruits, for decoration (optional)

Preparation - Step by step:

1. Preparing the gelatin: In a bowl or a 3-liter pot, soak the gelatin in cold water or fruit juice. Let it absorb the liquid for about 1 hour. It will become soft and ready to use.

2. Separating the eggs: Crack the eggs and separate the egg whites from the yolks. It is essential to ensure that no yolk remains in the egg whites, as this will affect the foam.

3. Preparing the egg white foam: Beat the egg whites until stiff peaks form. Gradually add 150 g of sugar and the rum, continuing to beat until you achieve a firm foam that looks like snow. If using an electric mixer, you will save time and effort.

4. The yolk cream: In another bowl, add the yolks and the remaining sugar. Place the bowl over a double boiler and continuously mix for 8-10 minutes, until the gelatin completely dissolves and the mixture becomes homogeneous.

5. Cooling the cream: Once the gelatin has dissolved, remove the bowl from the heat. Add the vanilla sugar and mix the cream over a bowl of cold water to cool it down. Check the temperature with a finger - it should be comfortable, with no warmth felt.

6. Combining the ingredients: Gradually add the beaten egg whites, gently folding from the bottom up to avoid deflating the foam. Repeat this process about 8 times, ensuring the ingredients are well combined. Add the cognac and whipped cream, mixing gently.

7. Assembling the cake: Take a tall pot of about 3 kg and place a damp cling film inside. Arrange the ladyfingers around the edge of the pot, then add the drained pineapple at the bottom. Pour half of the prepared cream, add the remaining fruits (you can use fresh fruits like oranges for added flavor), and cover with the other half of the cream. Finish with a layer of ladyfingers.

8. Final cooling: Close the cake by bringing the edges of the cling film over the ladyfingers. Leave the cake in the refrigerator for at least 24 hours to set well.

9. Serving: Once cooled, unwrap the cling film and place a platter over the pot. Carefully invert the pot, allowing the cake to release. Gently remove the cling film. Decorate the cake with whipped cream and fresh fruits for a special appearance.

Practical tips:
- Gelatin: Make sure to use good quality gelatin to achieve a firm and creamy texture.
- Fruits: You can experiment with various types of fruits depending on the season and preferences. Berries add a note of freshness and a special color.
- Serving: The diplomat cake pairs perfectly with a glass of champagne or a fruit cocktail. It offers a combination of flavors that will delight any palate.

Nutritional information:
This diplomat cake with fruits is a wonderful choice for a refined dessert, with a moderate calorie content, thanks to the use of fruits and gelatin. One serving provides approximately 280-350 calories, depending on the exact ingredients used and the portion size. It is rich in protein due to the eggs and whipped cream, and can contribute to a balanced diet when consumed in moderation.

Frequently asked questions:
1. Can I use other types of gelatin?
Yes, but make sure to follow the rehydration and usage instructions on the package.

2. Is it possible to omit the cognac?
Yes, you can skip the alcohol or replace it with a flavored syrup.

3. How can I store the chilled cake?
The diplomat cake stores well in the refrigerator, in a closed container or covered with plastic wrap, for 3-4 days.

This fruit diplomat cake recipe is not only a delight but also an excellent way to bring a touch of joy into your life. Feel free to experiment with various combinations of fruits and flavors, and the result will surely be worthy of all the praise!

 Ingredients: Cream 3 large eggs 250 g granulated sugar 15 ml rum 150 ml cognac (or champagne) 400 g whipped cream 30 g gelatin granules (from packets) 150 ml water (or fruit juice)You will also need: 300-400 g ladyfingers (from the pastry shop or supermarket) 1 can of pineapple chunks 1 can of mixed fruit, or 300 g fresh fruit. I like to use oranges. 200 g whipped cream, for decoration fruits, for decoration

 Tags:  cake whipped cream fruits gelatin