My diplomat cake
Diplomat Cake – a refined and refreshing dessert, perfect for warm days! This cake is a delicious combination of fresh fruits, fine cream, and ladyfingers, creating a culinary experience that will impress any guest. In this recipe, I will guide you step by step to achieve a perfect result, so you can savor every bite.
Preparation time: 30 minutes
Chilling time: 4 hours
Total time: 4 hours and 30 minutes
Number of servings: 8-10
Necessary ingredients:
- 400 g ladyfingers
- 500 ml heavy cream (minimum 30% fat)
- 250 g mascarpone cheese
- 100 g powdered sugar
- 1 packet of gelatin (10 g)
- 200 ml water
- 300 g fresh fruits (e.g., strawberries, kiwi, raspberries, blueberries)
- 1 teaspoon vanilla extract
- A pinch of salt
- Mint leaves for decoration (optional)
Step 1: Preparing the gelatin
Start by hydrating the gelatin. Place the packet of gelatin in a bowl with 200 ml of cold water and let it swell for 10 minutes. This will provide stability to your diplomat cake.
Step 2: The cream
In another bowl, add the heavy cream, mascarpone cheese, powdered sugar, vanilla extract, and a pinch of salt. Use an electric mixer to beat the ingredients at medium speed until you achieve a fluffy and smooth cream. Be careful not to overbeat, as the cream can turn into butter.
Step 3: Dissolving the gelatin
Once the gelatin has swollen, place it over a double boiler or in the microwave for a few seconds until it completely dissolves. Make sure not to boil the gelatin, as it will lose its properties. Let it cool slightly before adding it to your cream.
Step 4: Combining the ingredients
Add the dissolved gelatin to the whipped cream and cheese mixture, gently folding with a spatula to avoid losing air in the composition. This will make the cake light and creamy.
Step 5: Assembling the cake
In a cake pan with removable details and corners, place a layer of ladyfingers, lightly soaking them in water or fruit juice to make them moister. Add a generous layer of cream, followed by a mix of fresh fruits. Continue with another layer of ladyfingers, cream, and fruits until you finish the ingredients, ensuring to end with a layer of cream.
Step 6: Chilling
Cover the cake with plastic wrap and place it in the refrigerator for at least 4 hours or, ideally, overnight. This step is essential to allow the cake to stabilize and the flavors to blend perfectly.
Step 7: Serving
When you're ready to serve, take the cake out of the refrigerator and decorate it with fresh fruits and mint leaves. Use a warm knife to cut the portions, so you get perfect slices.
Variation suggestions:
For an exotic diplomat cake, you can add mango or pineapple fruits. You can also replace mascarpone cheese with ricotta for a lighter version. If you're a chocolate lover, you can add some chocolate chips to the cream for an extra flavor boost.
This diplomat cake is a quick and simple dessert, ideal for any special occasion or just to indulge on warm days. Enjoy every bite of this delicious combination of textures and flavors!
Put the egg yolks, sugar, and milk on the heat. Keep the mixture until it thickens slightly, like a sauce, then let it cool. In the meantime, dissolve the gelatin in warm water. You can add whole eggs to the sauce, avoiding the use of raw egg whites in the cake. I whipped the cream. Beat the egg whites until frothy and mix them with the whipped cream and vanilla sugar. In a mold lined with transparent film, place slices of fruit of your choice, or ladyfingers, without soaking them unless you wish to – they will soak from the cream anyway. Add the gelatin (dissolved in 1/2 cup warm water) to the cooled sauce and mix well. Then pour the entire mixture over the whipped cream and egg whites. Pour half of the mixture over the fruits in the mold, add more diced fruits, and then the last part of the cream. Decorate with whipped cream. Edit: you can add whole eggs to the sauce, avoiding the use of raw egg whites in the cake. The recipe for my diplomat cake was proposed by a user on the culinary forum.
Ingredients: 1/2 cup sugar, 1/2 cup milk, 3 egg yolks, 1/2 kg whipped cream, 3-4 packets of vanilla sugar, 3 egg whites whipped, 20 g gelatin dissolved in half a cup of warm water or fruit juice (2 packets of 10 g Dr.Oetker gelatin), cup of fruit = 250ml
