Refreshing Diplomat Cake
Refreshing Diplomat Cake: A Fruit Delicacy
Preparation time: 30 minutes
Chilling time: 4 hours
Total time: 4 hours and 30 minutes
Number of servings: 10
The Diplomat Cake is an elegant and refreshing dessert, perfect for warm summer days or any special occasion. With a fine texture and delicious filling, this cake simply melts in your mouth. Moreover, you have the freedom to customize it with your favorite fruits, making it even more special. Let's get started!
Ingredients:
- 400 g biscuits (preferably petit beurre biscuits)
- 200 g butter (at room temperature)
- 500 ml whipping cream
- 250 g cottage cheese or mascarpone
- 200 g powdered sugar (adjustable to taste)
- 2 packets of gelatin (about 20 g)
- 100 ml water (for gelatin)
- 400 g fresh fruits (strawberries, peaches, raspberries, or berries)
- Vanilla essence (optional)
Step 1: Preparing the biscuit base
Start by grinding the biscuits in a food processor until you get a fine powder. Add the softened butter and mix well until the mixture becomes homogeneous and slightly moist. Spread the mixture at the bottom of a cake pan with details (preferably with a removable bottom), pressing well to form an even crust. Place the pan in the refrigerator for about 30 minutes to firm up.
Step 2: Preparing the filling
In a large bowl, whip the cream until it becomes firm. In another bowl, mix the cottage cheese (or mascarpone) with the powdered sugar and vanilla essence until it becomes a smooth cream. Add the whipped cream to the cheese mixture, folding gently with a spatula, using up-and-down motions to avoid losing air from the cream.
Step 3: Preparing the gelatin
In a small saucepan, soak the gelatin in the 100 ml of cold water for 5-10 minutes. Then, gently heat the gelatin over low heat, stirring constantly, until it completely dissolves. Do not bring to a boil! Let the gelatin cool slightly, then incorporate it into the cheese cream, mixing quickly to avoid lumps.
Step 4: Adding the fruits
Wash and cut the fruits into small pieces. You can use a combination of fresh fruits like strawberries and raspberries, or sweet peaches. Fold the fruits into the cheese cream, ensuring they are evenly distributed.
Step 5: Assembling the cake
Remove the biscuit base from the refrigerator and carefully pour the diplomat filling over the crust. Smooth the surface with a spatula and place the cake in the refrigerator for at least 4 hours, but ideally overnight, to set well.
Step 6: Serving the cake
Once the cake has chilled and set, carefully remove it from the pan. You can decorate the cake with fresh fruits on top and, if desired, with a chocolate or caramel sauce for an attractive look. Serve it cut into generous slices, alongside a glass of lemonade or iced tea.
Variation suggestions:
To customize your cake, you can experiment with various combinations of fruits or add a hint of flavor with a little fruit liqueur in the filling. You can also replace the biscuits with a simple cake base or whole grain biscuits for a healthier option.
This diplomat cake is not just a simple dessert, but a true culinary masterpiece that will surely impress anyone who tastes it. Enjoy it and savor every bite!
Stage I: A cream is made as follows: 4 egg yolks + 8 tablespoons of sugar + 1 tablespoon of flour + 1 vanilla pudding are mixed together with 600 ml of milk and boiled, stirring continuously until it thickens. After it has boiled for two or three times, it is removed from the heat, and separately, the egg whites from the 4 eggs are beaten. The beaten egg whites are mixed with the hot cream, gently from bottom to top, and put back on the heat to bring to a boil again. When we start beating the egg whites, we add a packet of gelatin in 50 ml of cold water. After the cream is ready, the soaked gelatin is placed on the heat in a double boiler, being careful not to boil, and stirred constantly until the granules dissolve completely. When ready, it is slowly poured over the still hot cream and lightly homogenized. The cream is left to cool (in a bowl of cold water or, if it’s cold outside, on a windowsill). Stage II: Prepare 2 loaf pans by lining them with plastic wrap so that after filling the pans, the wrap covers all the cream. Separately, the pineapple is chopped and drained of juice. After the cream from Stage I has completely cooled, the whipped cream is beaten. When it is fully whipped, 2-3 tablespoons of powdered sugar (to taste) and 1-2 stabilizers (depending on the consistency - a less fatty whipped cream needs 2 stabilizers) are added. The resulting mixture is poured into the two lined loaf pans, and ladyfingers (about 11 pieces in each pan) are placed on top. Everything is covered with the edges of the plastic wrap and placed in the refrigerator until the next day. Stage III: The decoration of the diplomat cake is done according to the occasion. Both pieces can be decorated at once, or one at a time, even on different days (the cake can stay in the fridge without spoiling for about a week (in the wrapped loaf pan). For decoration, take a loaf pan, remove the plastic wrap from the top, turn it out onto a platter, then remove the entire wrap. Each piece of cake is decorated with 2 packets of whipped cream + 300 ml of cold milk + 1 whipped cream stabilizer, using a piping bag. Various fruits can be placed on top: grapes, cherries, sour cherries, etc. Another decoration tip: Pour the entire mixture into a large baking tray lined with wrap, and instead of ladyfingers, make a thin sponge from 4 eggs. This way, a giant diplomat cake is obtained. This cake is consumed cold from the fridge, being an excellent refreshing cake on hot summer days. The Refreshing Diplomat Cake recipe was proposed by gloxinia. The refreshing diplomat cake is served cold, with fresh fruits if desired.
Ingredients: 1 liter of heavy cream, 1200 ml of milk, 11 tablespoons of sugar (of which 3 are powdered), 1 can of pineapple (or a fresh pineapple), 4 packets of whipped cream powder, 4 stabilizers for whipped cream, 1 finely crushed gelatin, 1 tablespoon of flour, 1 vanilla pudding, ladyfingers (22 pieces), fruits: grapes, cherries, etc. eggs.
