Diplomat cake with sponge

Diplomat cake with sponge - A recipe full of memories and flavor

Who doesn't love a creamy diplomat cake, filled with fruits and a fluffy sponge? This recipe is one of those delights that not only pleases the taste buds but also brings back many beautiful memories. Thinking about my cousin, who recently had a birthday, I recalled the cake I prepared for my husband, a recipe that quickly became a favorite. It's simple, yet with an impressive result and, most importantly, it can be adapted to everyone's preferences.

The total preparation time is about 1 hour and 30 minutes, and with cooling time, it's best to plan a whole day to enjoy the final result. This portion is enough for 8-10 people, making it perfect for any occasion.

Ingredients

For the sponge:

- 5 eggs
- 5 tablespoons of sugar
- 2-3 tablespoons of oil
- 5 tablespoons of flour
- 1 teaspoon of baking powder

For the cream:

- 400 ml of liquid cream
- 1 cup of milk
- 15 g of gelatin
- 3 eggs
- 6 tablespoons of sugar
- Canned fruits (pineapple, peaches, or other favorites)

Step-by-step instructions

Step 1: Preparing the sponge

1. Separate the eggs: In a large bowl, separate the egg whites from the yolks. The egg whites will be beaten into a foam, so make sure the bowl is clean and dry.

2. Beat the egg whites: Use an electric mixer to beat the egg whites until they form a stiff foam. Gradually add the sugar, continuing to mix until you get a shiny meringue.

3. Add the yolks: Gently incorporate the yolks, oil, and sifted flour along with the baking powder. Use a spatula or wooden spoon to mix gently, so you don't lose the air in the egg whites.

4. Bake the sponge: Grease a cake pan with butter and dust it with flour. Pour the mixture into the pan and bake in a preheated oven at 180°C for about 25-30 minutes or until the sponge is well risen and passes the toothpick test. Once slightly cooled, remove it from the pan and let it cool completely on a rack.

Step 2: Preparing the cream

1. Cook the cream: In a saucepan, beat the 3 eggs with the sugar and milk. Place over medium heat and stir constantly until the mixture thickens, having a consistency similar to thick sour cream. Remember not to let the cream boil to avoid coagulating the eggs.

2. Hydrate the gelatin: In a small bowl, hydrate the gelatin in a few tablespoons of cold water or in the fruit syrup. Let it swell for 5-10 minutes, then add the gelatin to the warm cream, mixing well to incorporate.

3. Add the whipped cream: Whip the liquid cream until it becomes firm and carefully fold it into the cooled cream. This will give your cake an airy and velvety texture.

Step 3: Assembling the cake

1. Prepare the pan: Line the cake pan again with plastic wrap to make it easier to remove the cake later.

2. Layering: Start with a layer of sponge at the bottom of the pan. Soak the sponge with syrup from the fruit compote or with water mixed with sugar, then add a layer of fruits followed by a portion of cream. Continue with another layer of sponge, fruits, and cream, repeating until all ingredients are used, finishing with the cream.

3. Cooling: Cover the cake with plastic wrap and refrigerate for a few hours, preferably overnight, to set well.

Step 4: Finishing the cake

1. Remove the cake: Once well chilled, remove the cake from the pan, take off the plastic wrap, and decorate with whipped cream. You can also add fresh fruits on top for a more vibrant look.

2. Serve with love: It's time to enjoy your diplomat cake with sponge. It can be paired with a cup of coffee or a fragrant tea, which will highlight the sweetness and freshness of the cake.

Useful tips

- Fruit varieties: You can experiment with various combinations of canned fruits or even fresh fruits. Raspberries or fresh strawberries are an excellent choice for a more vibrant taste.

- Vegetarian gelatin: If you want a vegetarian version, you can use agar-agar instead of gelatin. Make sure to follow the instructions on the package for use.

- Soaking tip: For an extra flavor, you can add a few drops of vanilla essence to the soaking syrup.

Nutritional values

This diplomat cake recipe has approximately 300 calories per serving, depending on the ingredients used and the portion size. It is a lighter choice compared to many other desserts, thanks to the use of fruits and whipped cream.

Frequently asked questions

- Can I use free-range chicken eggs? Yes, higher-quality eggs will give a better flavor to the cake.

- How do I know when the sponge is baked? Use the toothpick test; if the toothpick comes out clean, the sponge is ready.

- Can I freeze the cake? Yes, the cake can be frozen, but it is recommended to consume it fresh to enjoy its light texture.

I hope this recipe brings you joy in the kitchen and reminds you of the beautiful moments spent with loved ones. Enjoy your meal!

 Ingredients: For the dough: 5 eggs, 5 tablespoons sugar, 2-3 tablespoons oil, 5 tablespoons flour, 1 baking powder. For the cream: 400 ml liquid cream, 1 cup milk, 15g gelatin, 3 eggs, 6 tablespoons sugar, canned fruit.