Diplomat Cake
I remember the first time I made this diplomat cake with oranges - the kitchen smelled of fresh fruit and was filled with bowls and spoons. It didn't seem difficult, but it requires a bit of patience, especially when assembling. I usually prepare it when I have guests or for holidays, because it can be made the night before, and the sponge doesn't need syrup.
Quick Info
Total time: about 3-4 hours (including cooling)
Actual preparation time: 50-60 minutes
Cooling time: minimum 2-3 hours, ideally overnight
Servings: 10-12 slices
Difficulty: medium
Recipe type: fruit cake, suitable for holidays or birthdays
Ingredients
Sponge
3 egg yolks
60 ml lukewarm water
100 g sugar
2 tablespoons cocoa
7 tablespoons flour
1 pinch of salt
1/2 packet baking powder
rum essence
Cream
500 ml milk
4 egg yolks
5 tablespoons sugar
1 tablespoon starch
juice from 1/2 lemon
2 packets gelatin
500 ml whipped cream (preferably from cream for whipping)
fruits: raspberries, blueberries, oranges, mandarins
Preparation method
1. Preparing the sponge
1. In a large bowl, place the egg yolks and lukewarm water. Mix on high speed for about 2 minutes until lightened in color.
2. Add the sugar and continue mixing for another 5 minutes. You should achieve a fluffy and airy mixture.
3. Sift the flour together with the cocoa, baking powder, and salt. Add to the egg mixture, along with the rum essence.
4. Gently mix with a wooden spoon to avoid losing the air in the mixture.
5. Pour the batter into a pan (about 24 cm in diameter) lined with parchment paper.
6. Bake in a preheated oven at 180°C until it passes the toothpick test (it takes about 20-25 minutes, but depends on the oven).
7. Remove the sponge and let it cool completely on a rack.
2. Preparing the cream
1. In a bowl, mix the egg yolks with the sugar and starch until you get a light yellow cream.
2. Heat the milk in a small saucepan until it starts to simmer.
3. Gradually pour the hot milk over the egg yolk mixture, stirring continuously. If you pour it too quickly, the yolks may curdle.
4. Place everything back on low heat and keep stirring until the cream thickens. When it reaches a pudding-like consistency, set aside.
5. Add the lemon juice, mix, and let the cream cool completely.
3. Preparing the gelatin
1. Soak the gelatin in cold water just to cover it. Let it sit for 10 minutes.
2. Melt the gelatin over a double boiler (it should not boil), then add it to the completely cooled cream and mix well.
4. Assembling the cream
1. Whip the cream until it forms stiff peaks.
2. Gently fold the whipped cream into the gelatin cream using a spatula.
3. Finally, add the fruits - raspberries, blueberries, orange slices, and mandarins. Mix very gently to avoid crushing the fruits.
5. Assembly
1. Line a springform pan with plastic wrap.
2. Place slices of orange, mandarin, raspberry, and blueberry on the bottom of the pan to cover the entire surface.
3. Pour the prepared cream over the fruits.
4. Place the pan in the refrigerator for 10 minutes to start setting on the surface.
5. Remove the cooled sponge from the pan and place it on top of the cream, pressing gently.
6. Put the pan in the refrigerator for a minimum of 2-3 hours. It’s best to leave it overnight.
7. The next day, invert the cake onto a platter, remove the plastic wrap, and decorate as desired or leave it simple.
Why I make the recipe often
This cake is perfect when I need a fresh dessert that isn't too sweet and has a fruity flavor. I can prepare it a day in advance, and the sponge stays soft even without syrup. It doesn’t require complicated techniques, and the ingredients are easy to find.
Tips and variations
Tips
1. Let the cream cool completely before adding the gelatin and whipped cream.
2. Use fresh fruits if you have them, but frozen ones work too, well-drained.
3. Remove the cake from the mold only after it has set well; otherwise, the cream will run.
Substitutions
1. You can use plant-based whipped cream if you can't find cream for whipping, but the taste will be different.
2. Oranges can be replaced with kiwi if you don't want citrus.
3. Regular gelatin can be replaced with agar-agar, but the quantities need to be adjusted according to the package instructions.
Variations
1. For a cake without cocoa, omit the cocoa from the sponge and increase the flour by two tablespoons.
2. For a different flavor, try vanilla or lemon essence in the sponge.
3. If you want a richer cream, you can add some grated lemon or orange zest at the end.
Serving ideas
Serve the cake plain, with extra fruits on top, or with a little additional whipped cream. It pairs well with coffee or tea.
Frequently asked questions
1. Can I use only frozen fruits?
Yes, but they need to be well-drained beforehand. Otherwise, the cream may turn out too runny.
2. Can I make the sponge a day in advance?
Yes, the sponge can be made 1-2 days ahead and kept covered in the fridge.
3. What can I replace gelatin with?
If you don't want animal gelatin, you can try agar-agar, but it's important to follow the instructions on the package, or it won't set properly.
4. What do I do if I don’t have a springform pan?
You can use any tall round pan, but it should be completely lined with plastic wrap so you can easily remove the cake.
5. Can I reduce the amount of sugar?
The sugar in the cream can be reduced by 1-2 tablespoons, but the whipped cream whips better with sugar, and the sponge may turn out bland if you reduce it too much.
Nutritional values
Estimate for one slice (out of 12): about 260-280 kcal, 5-6 g protein, 13-14 g fat, 28-32 g carbohydrates. It may vary depending on the type of whipped cream and the amount of fruit.
Storage and reheating
The diplomat cake can be stored in the refrigerator, covered, for 2-3 days. It cannot be frozen or reheated. It’s best sliced cold, directly from the fridge. If there are leftovers, cover well to avoid absorbing odors.
Ingredients: Base 3 egg yolks 60 ml warm water 100 g sugar 2 tablespoons cocoa 7 tablespoons flour 1 pinch of salt 1/2 teaspoon baking powder rum essence Cream 500 ml milk 4 egg yolks 500 ml whipped cream 2 packets of gelatin 1 tablespoon starch juice from 1/2 lemon 5 tablespoons sugar fruits (raspberries, blueberries, oranges, mandarins)
