Diplomat Cake (Vegan)
Vegan Diplomat Cake - A Delight for Any Occasion
The diplomat cake is a classic dessert, cherished by many, that brings joy to festive tables and beyond. This vegan diplomat cake recipe is perfect for enjoying even during periods of dietary restrictions. With a fine texture and refined flavor, this cake is a true indulgence and can be customized with your favorite fruits. Let's embark on a journey together to prepare this delicious dessert!
Preparation time: 40 minutes
Refrigeration time: 4 hours (or overnight)
Total time: 4 hours 40 minutes
Servings: 12
Ingredients
For the diplomat cream:
- 1 L vegan liquid cream (make sure it is of good quality)
- 300-500 ml liquid cream for decoration
- 300 g powdered sugar
- 2 lemons (zest and juice)
- 3 packets of gelatin (preferably Dr. Oetker)
- 100 ml cold water for soaking the gelatin
- 2-3 packets of vanilla sugar
- 1 can of pineapple
- 1 can of mandarins
- 2-3 kiwi fruits (or other fruits of choice)
For the biscuit layer:
- 3 tablespoons sugar
- 3 tablespoons sparkling water
- 2 tablespoons oil
- 1 teaspoon ammonium bicarbonate dissolved in lemon juice
- 3-4 tablespoons flour
Preparation Steps
1. Preparing the gelatin:
Start by soaking the gelatin in a small bowl with 100 ml cold water. Let it hydrate for 10 minutes. Then, place the bowl over a double boiler and stir gently until the gelatin completely dissolves. Turn off the heat and leave the bowl in the warm water until needed.
2. Preparing the fruits:
Drain the fruits from the canned pineapple and mandarins, making sure to remove excess juice, and cut them into cubes or slices, depending on your preference. You can use fresh fruits, and the combination of kiwi, pineapple, and mandarins will add a refreshing note to your cake.
3. Whipping the cream:
In a large bowl, whip the liquid cream with a mixer according to the package instructions until it becomes firm but not too stiff. It is important not to over-whip it to maintain an airy texture.
4. Preparing the cream:
Add the powdered sugar and vanilla sugar to the whipped cream, along with the lemon juice and zest. Gently fold with a spatula until well combined. Incorporate the dissolved gelatin, ensuring it is warm, and mix again until the composition is completely homogeneous.
5. Adding the fruits:
Gently fold the prepared fruits into the whipped cream, being careful not to crush the fruits.
6. Preparing the mold:
Choose a pot with a capacity of 2-2.5 liters, lightly wet it with water, and line it with plastic wrap. Sprinkle the plastic wrap with cold water; this will help release the cake more easily after it sets.
7. Pouring the mixture:
Pour the diplomat cream mixture into the prepared mold. Gently shake the pot to settle the mixture and level it with a spatula. Place the pot in the refrigerator for at least 3-4 hours; ideally, leave it overnight.
8. Preparing the biscuit layer:
In a small bowl, mix 3 tablespoons of sugar with 3 tablespoons of sparkling water and oil. Add the bicarbonate dissolved in lemon juice and mix well. Gradually incorporate the flour until you obtain a consistent but easily spreadable dough.
9. Baking the layer:
Roll out the dough into a medium-thick sheet and place it in a greased and floured baking tray. Bake the layer in a preheated oven at 180°C for 15-20 minutes until it is lightly browned on the bottom but white on the surface. Let it cool completely.
10. Assembling the cake:
After the cream has set, invert the cake onto a serving plate and carefully remove the plastic wrap. Place the biscuit layer on top of the diplomat cream.
11. Decorating the cake:
Whip the remaining cream and use it to decorate the cake. Add fresh fruits on top, and if desired, you can sprinkle grated vegan chocolate or sugar pearls for a special touch.
Practical Tips
- Gelatin: Make sure the gelatin is well dissolved; otherwise, the cake will not have a uniform texture. Always check the package instructions.
- Fruits: You can experiment with different fruit combinations, such as strawberries, raspberries, or peaches, to add a personal touch to your cake.
- Serving: The vegan diplomat cake pairs perfectly with a fresh fruit drink or a fragrant tea that will enhance the dessert's flavors.
Calories and Nutritional Benefits
Each serving of vegan diplomat cake contains approximately 250-300 calories, depending on the ingredients used. This dessert is rich in vitamins and antioxidants due to the fresh fruits, and the vegan cream provides a lighter alternative to dairy products, often being lower in saturated fats.
Frequently Asked Questions
1. Can I use other types of vegan cream?
Yes, you can use various types of vegan cream, but make sure it is of good quality to achieve a good texture.
2. Can the cake be frozen?
We recommend not freezing the cake, as the texture of the cream and fruits may change. It is better to keep it in the refrigerator and consume it within a few days.
3. How can I make the cake less sweet?
You can reduce the amount of sugar in the recipe, especially in the diplomat cream, and use less sweet fruits for a delicious contrast.
This vegan diplomat cake will not only impress your guests but will also bring a touch of joy to your tables. Whether you are celebrating a special occasion or simply want to treat yourself, this recipe is the perfect choice. Enjoy!
Ingredients: 1 L liquid whipped cream for decoration +300-500ml for decoration 300g powdered sugar 2 lemons {zest and juice} 3 packets of gelatin {Dr. Oetker} cold water for soaking the gelatin {100ml} 2-3 packets of vanilla sugar 1 can of pineapple 1 can of mandarins 2-3 kiwi fruits {or other fruits you prefer} DOUGH 3 tablespoons sugar 3 tablespoons sparkling water 2 tablespoons oil 1 teaspoon of ammonium bicarbonate {ammonia} dissolved in lemon juice 3-4 tablespoons of flour
