Summer diplomat cake

Summer Diplomat Cake

Preparation time: 30 minutes
Cooling time: 6 hours (ideally overnight)
Total time: 6 hours 30 minutes
Number of servings: 10-12

Introduction

Here's a recipe for Summer Diplomat Cake, a delicacy that combines the smooth texture of cream with the freshness of fruit, perfect for warm days. With deep roots in culinary tradition, the Diplomat cake is an elegant choice, often presented on special occasions. This recipe, besides being delicious, is also an opportunity to play with seasonal fruits, bringing a personalized touch to each preparation.

Ingredients

- 2 sachets gelatine (about 20 g)
- 5 eggs (separate yolks and whites)
- 500 ml milk
- 1 tablespoon flour
- 300 g sugar
- 2 sachets vanilla sugar
- 400 g Savoiardi piquettes
- 1000 ml cream (500 ml for cream + 500 ml for decoration)
- Fruit: apricots, blueberries, sour cherries (about 200 g each)
- 100 ml sour cherry juice (or your favorite fruit juice, for the syrup)

Gelatine preparation

Start by soaking the gelatine in 100 ml of milk. This step is essential to ensure that the gelatine dissolves evenly in the cream. Set aside to moisturize for 10-15 minutes.

Preparing the cream

1. Separate the eggs: In a bowl, separate the yolks from the whites. This step is crucial, as the yolks will form the base of the custard and the whites will add airiness and volume.

2. Mix the yolks: In a saucepan, mix the yolks with the sugar, vanilla sugar and flour. Make sure the mixture is smooth, with no lumps.

3. Adding the milk: Gradually incorporate the milk into the yolk mixture, stirring constantly. This will prevent lumps from forming.

4. Boiling the cream: Place the saucepan over low heat and cook the mixture, stirring constantly, until it thickens, about 20 to 30 minutes. The desired consistency is similar to that of puddings; it should be thick enough not to drip off the spoon.

5. Dissolving the gelatin: Once the cream has thickened, remove from heat and add the softened gelatin. Stir well to make sure the gelatin dissolves completely.

6. Beat the egg whites: In a separate bowl, beat the egg whites until stiff foam. This step will add an airy texture to the cream.

7. Combining the ingredients: Once the cream has cooled slightly, carefully fold in the beaten egg whites, stirring gently to keep the air in.

8. Adding the whipped cream: Next, fold in the stiffly whipped whipping cream, stirring with gentle up and down strokes. This will give the cake a smoothness and creaminess.

Assembling the cake

1. Prepare the pans: Line two pans (a bowl and a pot) with cling film. This will make it easier to loosen the cake after cooling.

2. Soak the piecottas: In a bowl, put the cherry juice (or fruit juice) and soak the Savoiardi piecottas. Make sure they are well soaked, but not so much that they break.

3. Arranging the pișcotcini: Arrange the pieccotti around the edge of the dishes, forming a kind of "wall" for the cake.

4. Fruit pattern: Arrange a pattern of cut fruit (apricots, blueberries, sour cherries) on the bottom of the dishes. Be creative and use fruit in slices, cubes or rounds.

5. Cream layers: Add a layer of cream, followed by finely chopped cherries and apricots. Mix about 200g of blueberries with 2 ladles of cream and add this mixture over the fruit. Continue with the remaining cream.

6. Finishing the cake: Place another layer of the sugared piecrusts on top. Make sure everything is well compacted.

7. Cooling: Cover the cake with cling film and place a plate on top to help the cream set. Refrigerate the cake for a minimum of 6 hours, but ideally overnight.

Decorating the cake

1. Decorating chocolate: Melt 1 bar of milk chocolate and 2 squares of dark chocolate in a bain-marie. Heat gently until liquid.

2. Creating the decorations: Put the melted chocolate in a plastic bag and cut a corner. Use baking paper to draw various shapes. Refrigerate to set.

3. Finishing: Once the cake is thoroughly chilled, remove from the molds, remove the foil and decorate with the hardened chocolate.

Serving and Storage

The diplomat cake is delicious served chilled with a glass of fresh fruit juice or refreshing lemonade. You can also add vanilla ice cream for the perfect combination. Refrigerate, covered, for 3-4 days.

Nutritional Benefits

This cake contains milk, which is a good source of calcium and protein. The fruit adds essential vitamins, antioxidants and fiber, making the cake a healthier choice compared to other desserts. Each serving is about 350-400 calories, depending on the fruit used.

Frequently Asked Questions

1. Can I use other types of fruit?
Absolutely! You can experiment with seasonal fruits such as mango, peaches or strawberries.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and use more tart fruits for a nice contrast.

3. What decoration options can I use?
Instead of chocolate, use chopped nuts, coconut flakes or fresh fruit for a vibrant look.

4. How long can the cake be refrigerated?
Diplomat cake keeps well for up to 3-4 days in the fridge, but is best eaten within the first 2 days.

Now that you have the full recipe, all that's left is to get cooking! The summertime diplomat cake is sure to become a favorite for you and your loved ones. Share it at a party, a birthday or simply for a Sunday lunch. Enjoy!

 Ingredients: *2 packets of gelatin (20 g)*5 eggs *500 ml milk *1 tablespoon flour *300 g sugar *2 packets of vanilla sugar*1 package (400 g) ladyfingers*1000 ml whipped cream (using Meegle, 500 ml for the cream + *500 ml for decoration)*fruits apricots, blueberries, cherries*1 package of ladyfingers (400 g)