Diplomat Cake

In a cake pan with removable walls, we start by placing a piece of plastic wrap, which will help in easily releasing the cake after it has cooled. Now comes the fun part: we take the ladyfingers and quickly dip them in pineapple compote, just enough to absorb a little of the sweet-sour flavor of the fruit. They need to remain firm and crunchy, so we don't overdo the soaking. We place the ladyfingers upright, forming an even layer at the bottom of the pan.

Separately, we begin to prepare the first creams. We take 250 g of plain yogurt, which will bring a note of freshness to the cake, and mix it with strawberry jam. The sweet taste of strawberries will perfectly combine with the yogurt, giving it a creamy texture. We also add half a packet of gelatin, which we previously dissolved in warm water, to ensure that the cream will set. Once all the ingredients are well integrated, we pour half of the whipped cream mixture that we have whipped until fluffy and airy. This will be the first layer of cream, which we level with a spatula.

For the second cream, we repeat the steps, but this time we omit the strawberry jam to achieve a simpler and cleaner taste. Once we finish preparing this second layer, we place the first layer of cream in the cake pan and carefully level it. Then, we put the pan in the refrigerator for about 10 minutes to firm up a bit.

After this short wait, we can add a new layer of ladyfingers on top of the cream. They will create a pleasant texture and contribute to the stability of the cake. We carefully pour the second layer of cream and, again, let the cake sit in the refrigerator for another 10 minutes.

While we wait, we take care of the decoration. We take the mandarins from the compote and slice them thinly, which we will use to give a colorful and appetizing look to the cake. Separately, in a small pot, we prepare the colorless jelly. We mix the gelatin powder with 200 g of juice or compote; I chose to use 150 g of pineapple compote, which will add an extra note of flavor. This mixture is heated on the stove, being careful not to boil. Once it is warm, we carefully pour the jelly over the cooled cake.

We let the cake sit in the refrigerator for a few hours to set well and combine the flavors. When we are ready to serve, we can decorate it according to our preferences using the slices of mandarin and perhaps a few mint leaves for a fresh look. Enjoy your meal!

 Ingredients: - a large package of champagne biscuits (I used about three bags from this package) - 500 g yogurt - 500 ml liquid cream - a sachet of gelatin - a sachet of colorless jelly cake - 4 tablespoons of strawberry jam - mandarins from compote - about 300 ml of pineapple compote

 Tags:  fruits strawberries christmas and new year's recipes cake