Diplomat cake

Diplomat cake - an elegant, soft, and creamy dessert that brings a touch of indulgence to every occasion. This cake is perfect for festive moments but can easily be made for an ordinary day, bringing joy to the family. With a velvety texture and a delicious combination of fruits, the Diplomat Cake will surely become your favorite. Let's embark together on the adventure of making this dessert!

Preparation time: 30 minutes
Cooling time: minimum 4 hours (ideally 24 hours)
Total time: 30 minutes + 4 hours cooling
Servings: 10-12

Ingredients:
- 1 package of ladyfingers for the border
- 5 egg yolks
- 10 tablespoons of raw sugar
- 1.2 kg of heavy cream (30%)
- 1 can of pineapple
- 1 can of mandarins
- 4-5 kiwis
- candied orange peel
- 10 g of gelatin

A bit of history
The diplomat cake has its roots in European cuisine, being popular in various forms and variations. It is a light dessert that combines egg cream with different fruits, and the ladyfingers give it an unmistakable structure. This cake is ideal for serving on special occasions, being not only delicious but also a true work of art on the plate.

Step by step for a perfect Diplomat Cake

1. Preparing the mold
Start by choosing a round or square cake mold. Line the interior of the mold with plastic wrap, making sure it is well stretched to prevent syrup leakage.

2. Forming the border
Place the ladyfingers along the inner edge of the mold, forming an even border. If you have leftover ladyfingers, you can use them to cover the top of the cake later.

3. Preparing the syrup
Open the fruit cans and drain the juice. This syrup will be used to soak the ladyfingers, so keep a small portion of the juice to hydrate the gelatin later.

4. Hydrating the gelatin
In a small bowl, add the gelatin to hydrate in the fruit juice you saved, according to the instructions on the package.

5. Egg cream
Separate the egg yolks from the whites. In a bowl, whisk the yolks with a pinch of salt and the raw sugar. Use a whisk to mix vigorously until the mixture becomes light in color and creamy. Then, transfer the mixture to a double boiler and stir continuously until it becomes warm and homogeneous.

6. Incorporating the gelatin
Once the egg cream is well thickened, add the hydrated gelatin and mix until completely dissolved. Be careful not to boil it, as the gelatin will lose its properties.

7. Whipped cream
Remove about three-quarters of the heavy cream and whip it with a mixer until it becomes firm. Fold this into the egg mixture and add the canned fruits, chopped smaller, as well as the candied orange peel.

8. Assembling the cake
Pour the cream mixture into the prepared mold with ladyfingers, cover with plastic wrap, and refrigerate. Ideally, you should let the cake cool overnight or at least 4 hours, to firm up well.

9. Finalizing the cake
The next day, take the cake out of the fridge and remove the plastic wrap. Place the remaining ladyfingers on the surface of the cake. Peel a few bananas, slice them, and arrange them evenly on the cake.

10. Decorating
Whip the remaining cream with a little powdered vanilla sugar and pipe it over the cake, covering it evenly. Peel and slice the kiwis and decorate the cake with the fruit slices, adding a splash of color and freshness.

11. Serving
Keep the cake refrigerated until serving time, to maintain the freshness of the fruits and the delicate texture of the cream. I recommend serving the cake with a fruit tea or a glass of prosecco for a delicious contrast.

Useful tips
- Do not use fresh pineapple in the mixture, as it contains enzymes that can prevent the gelatin from setting, but canned pineapple is perfect!
- I advise against combining fresh pineapple with cream cheese, as the taste may become bitter.
- If you want a more aromatic version, you can add a few drops of vanilla or rum essence to the cream mixture.

Frequently asked questions
- Can I use other fruits instead of pineapple and mandarins?
Absolutely! You can experiment with berries, strawberries, or peaches to achieve different flavors.
- How long can the cake be kept in the fridge?
The diplomat cake keeps well in the fridge for 3-4 days, but it is best within the first 2 days after preparation.

The diplomat cake is a versatile dessert, easy to customize, and above all, delicious! Whether it's a celebration or a simple gathering with friends, this cake will bring smiles and delightful flavors. I encourage you to try this recipe and enjoy the final result. Bon appétit!

 Ingredients: 1 pack of ladyfingers for the border, 5 egg yolks, 10 tablespoons of raw sugar, 1.2 kg of heavy cream (30%), 1 can of pineapple, 1 can of mandarins, 4-5 kiwis, candied orange peel, 10 g of gelatin