Diplomat with pineapple
When it comes to diplomat cake, many say it's too sweet or too rich. I've tried this recipe several times, especially for big occasions or when a refreshing dessert is needed. I've adjusted the steps to make it less sweet and to achieve a light texture, and the result is a balanced cake with pineapple and whipped cream, perfect for warm days or festive meals.
Quick Info
Total time: about 3 hours (includes chilling)
Preparation time: 40 minutes
Chilling time: at least 2 hours, ideally overnight
Servings: 12-14
Difficulty: medium
Recipe type: festive dessert, pineapple cake, classic diplomat cake
Ingredients
4 eggs
400 ml milk
400 g powdered sugar
60 g gelatin
150 ml cold water
1 liter Hulala liquid cream (for the mixture)
500 ml Hulala liquid cream (for decoration)
2 cans of pineapple
400 g ladyfingers or plain sponge cake (your choice)
Fruits for decoration: kiwi, oranges or as preferred
Instructions
1. Soak the gelatin in 150 ml of cold water for 15 minutes. I recommend using a larger bowl to prevent overflow as it expands.
2. In a bowl, beat the eggs with the powdered sugar and milk until well combined. Pour this mixture into a saucepan.
3. Add the soaked gelatin to the egg, sugar, and milk mixture. Place the saucepan on very low heat or in a double boiler. Stir continuously to prevent sticking. When it thickens to the consistency of a thick sauce and a white foam forms on top, remove from heat. Be careful not to let it boil, as this will ruin the texture.
4. Allow it to cool at room temperature. It’s ready for the next step when you can hold your finger in the cream without burning yourself.
5. While the cream cools, whip 1 liter of cream (for the mixture). It’s easier if it’s cold from the fridge.
6. Once the egg and gelatin cream has cooled, gradually fold it into the whipped cream using a wooden spoon, not a mixer. Incorporate until everything is homogeneous.
7. Choose a cake mold: a saucepan or a taller container. Line it with aluminum foil for easy removal later.
8. Cut the pineapple from the can into smaller pieces. Place a layer of pineapple at the bottom of the mold.
9. Add a layer of the cream mixture.
10. Repeat the layering: pineapple layer, cream layer, until the mixture is finished.
11. Finally, place a layer of ladyfingers on top. Quickly dip the ladyfingers in the syrup from the pineapple can, then arrange them side by side to cover the cream well. If using sponge cake, soak it with the same syrup.
12. Chill for at least 2 hours, but preferably overnight.
13. The next day, invert the cake onto a serving plate. Place the plate over the saucepan, hold firmly, and flip in one motion.
14. Remove the aluminum foil.
15. Whip the 500 ml of cream for decoration. Frost the cake with cream and decorate with fruits of your choice: slices of kiwi, oranges, pineapple, or whatever you have on hand.
16. Let the cake chill for at least 30 minutes before serving to ensure the decoration stays firm.
Why I make this recipe often
It’s a recipe that fits many occasions, especially when there are more guests. It can be made in advance, so you don’t have to keep an eye on it on the day of the meal. The texture is airy, and the combination of whipped cream and pineapple is refreshing.
Tips and Variations
Tips
- Don’t rush the cooling process of the cream, or the whipped cream may melt.
- To prevent the gelatin from clumping, keep stirring over low heat.
- Use pineapple in syrup, not juice, so the ladyfingers don’t become too dry.
- Don’t leave the ladyfingers in the syrup for too long; if they get too soggy, they lose their texture.
Substitutions
- Instead of ladyfingers, you can use plain sponge cake if you prefer a less crunchy option.
- Hulala cream can be replaced with another plant-based cream or natural cream, but the final texture may differ.
- For decoration fruits, you can use whatever you have on hand; it doesn’t have to be pineapple or kiwi.
Variations
- You can also add other canned fruits like peaches or apricots, but pineapple gives the freshest flavor.
- If you want it to be less sweet, you can slightly reduce the sugar, but not below 300 g, or the texture will change.
- For a more festive look, add fruits between layers, not just on top.
Serving Ideas
- Serve cold, cut into thick slices.
- Pairs well with coffee or tea.
- It can also be made in individual molds if you have small containers.
Frequently Asked Questions
1. Can I use natural cream instead of Hulala?
Yes, but the texture will be slightly softer, and you may need to use gelatin more carefully to hold the mixture together.
2. What should I do if the egg cream curdles or separates?
If the mixture gets too hot and curdles, it can no longer be used for the diplomat cake. It’s important to stir constantly and not exceed boiling temperature.
3. Can it be made with fruits other than pineapple?
Yes, it works well with peaches, strawberries, or oranges, but pineapple has the advantage of not coloring the cream and not releasing too much juice.
4. How can I remove the cake more easily from the mold?
The aluminum foil helps with removal, but it’s important to avoid deep creases to prevent marks on the cake. It also helps to run a knife around the edge before inverting.
5. How long does it last in the fridge?
The diplomat cake keeps well for 2-3 days in the fridge, covered. I don’t recommend keeping it longer, as the fruits and cream change texture.
Nutritional Values (estimate)
One slice (out of 14) has approximately:
- 320 kcal
- 7 g protein
- 12 g fat
- 48 g carbohydrates
These values are indicative and depend on the type of cream and fruits used. Due to the cream, the dessert is quite caloric, but it has a good ratio of sugars to fats compared to other cream cakes.
Storage and Reheating
Store in the fridge, covered with foil. It lasts 2-3 days without issues, but I don’t recommend freezing, as the gelatin loses its texture after thawing. It doesn’t need to be reheated; it’s served cold. If made a day in advance, the texture and flavors have time to settle.
Soak the water with gelatin for 15 minutes. Beat the eggs, sugar, and milk well, then pour them into a pot where we add the gelatin and heat it in a double boiler or directly on the stove, but be careful to keep the heat very low while continuously stirring. It is ready when it has a sauce-like appearance and forms a white foam on top. Let it cool. Meanwhile, whip the cream for the mixture that we kept in the refrigerator beforehand. When the sauce has cooled enough to hold your finger in it, mix it with the whipped cream, stirring with a wooden spoon until well incorporated. When ready, prepare the support where we will place the cake (pan, box). Line it with foil, then place pieces of pineapple at the bottom of the support, followed by a layer of the obtained mixture, and repeat the process until the mixture is finished. Finally, on top, we add a layer of ladyfingers that we dip in the syrup left from the pineapple compote or with the sponge cake that we soak in the same syrup. Refrigerate until the next day when we will assemble it. On top of the support where we have the cake, place a plate that we hold firmly together with the pot and with a single motion, flip it over and remove the foil. Beat the remaining amount of whipped cream and start decorating, covering it beautifully with whipped cream, after which we place the fruits. Refrigerate for at least 30 minutes before serving. You know that usually, diplomat cake is sweet and cloying... this recipe turns out super..:-)
Ingredients: 4 eggs 400 ml milk 400 g powdered sugar 60 g gelatin 150 ml cold water 1 l liquid cream hulala for composition 1/2 l liquid cream hulala for decoration 2 cans of pineapple Fruits for decoration of choice (kiwi, oranges) 400 g ladyfingers or sponge cake (according to individual preference)
