Diplomat cake

I have made this diplomat cake several times, especially when I need a dessert that I can prepare in advance and slice nicely for events or birthdays. It’s the kind of cake that lends itself well to neat portions and doesn’t take all day to make, even though there are a few steps to follow. The sponge is not complicated, and the cream doesn’t involve any hassle with raw eggs. Plus, it doesn’t spoil if you leave it in the fridge overnight, making it very practical.

Quick Info

Total Time: about 3 hours (including cooling and assembly)
Preparation Time: about 45 minutes
Baking Time: 30-40 minutes (for the sponge)
Servings: 12-16 (depending on slice size)
Difficulty: medium
Recipe Type: cake for events, holidays, birthdays

Ingredients

Sponge:
8 eggs
4 tablespoons white sugar
4 tablespoons brown sugar
1 packet vanilla sugar
8 tablespoons flour
1 packet baking powder
a pinch of salt
1 teaspoon orange essence

Cream:
2 egg yolks
3 tablespoons brown sugar
2 tablespoons cold water
300 ml milk
1 tablespoon cornstarch (or 2 tablespoons flour)
vanilla essence, to taste

Gelatin:
2 packets of clear gelatin
2 tablespoons sugar
150 ml water

Additionally:
200 ml liquid cream
1 packet cream stabilizer
1 can diced pineapple (for the cream + syrup for soaking)

Decoration:
500 ml liquid cream
1 packet cream stabilizer

Preparation Method

1. Preparing the Sponge

1.1. Separate the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in another.

1.2. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually incorporate the vanilla sugar, white sugar, and brown sugar. Add one tablespoon at a time and mix well each time. The meringue should be glossy and firm in the end.

1.3. Gently fold in the egg yolks one by one into the egg white mixture.

1.4. Add the orange essence.

1.5. Mix the flour with the baking powder and sift it directly over the mixture. Gently fold in with slow movements from the bottom up to avoid deflating the mixture.

1.6. Pour the mixture into a round cake pan (28 cm), greased and lined or with parchment paper placed only on the bottom.

1.7. Bake the sponge in a preheated oven at medium temperature for about 30-40 minutes. Perform the toothpick test – if it comes out clean, it’s done.

1.8. Turn off the oven but leave the sponge inside for another 5-10 minutes with the door slightly ajar, then remove it and let it cool on the stove for a bit. This helps prevent the sponge from sinking.

1.9. Once completely cooled, remove the sponge from the pan and cut it into two or three layers, depending on how thick it has risen. (In smaller pans, it rises high enough for 3 layers.)

2. Preparing the Pineapple and Cream

2.1. Open the can of pineapple and drain the pieces in a sieve. Keep the syrup for soaking the sponge.

2.2. For the vanilla cream: in a bowl, mix 2 egg yolks with 3 tablespoons of brown sugar and whisk well. Add the 2 tablespoons of cold water and mix until it increases in volume.

2.3. Gradually pour in the warm milk over the egg mixture and add the cornstarch (or flour) and vanilla essence.

2.4. Transfer everything to a saucepan with a thick bottom (or use a double boiler if you prefer) and cook over low heat, stirring continuously, until it thickens like a soft pudding. Allow the cream to cool.

3. Gelatin

3.1. Soak the gelatin in a little cold water (according to the instructions on the packet).

3.2. Add 150 ml of water and 2 tablespoons of sugar. Heat over low until the gelatin dissolves and it comes to a gentle boil. Do not let it boil for too long.

3.3. Turn off the heat and let it cool for a few minutes, then incorporate it into the vanilla cream, mixing with a hand mixer on low speed.

4. Folding in the Cream and Pineapple into the Cream

4.1. Whip 200 ml of liquid cream with 1 packet of stabilizer until stiff peaks form. If desired, you can add a bit of powdered sugar, but it’s not necessary.

4.2. Gently fold the completely cooled vanilla cream into the whipped cream, mixing briefly to combine.

4.3. Add the drained pineapple cubes, gently mixing with a spatula.

5. Assembly

5.1. Take the first layer of sponge, place it on a serving platter, and soak it with syrup from the can (don’t overdo it, so it doesn’t become too soggy).

5.2. Spread half (or a third, if you have three layers) of the cream evenly on top.

5.3. Place the second layer, soak it, spread the remaining cream, and then add the top layer, also soaked.

5.4. For decoration: whip 500 ml of liquid cream with stabilizer. Spread it over the entire cake and decorate as desired.

5.5. Refrigerate the cake for a few hours (minimum 4 hours, ideally overnight).

Why I Make This Recipe Often

I love to prepare this cake because it doesn’t have heavy creams, it’s refreshing, and it keeps very well the next day. It cuts cleanly, doesn’t run, doesn’t stick to the knife, and the sponge is quite airy. The practical part is that many steps can be done a day in advance.

Tips and Variations

Tips

1. When beating the egg whites, make sure there is no trace of yolk left to achieve a firm meringue.
2. Use a spatula or wooden spoon when incorporating the flour – not a mixer.
3. If you have a smaller cake pan, the sponge will be thicker, and you can cut it into three layers.
4. Leave the cake in the fridge for at least 4 hours to allow the gelatin cream to set properly.
5. Don’t add all the syrup at once – some sponges absorb it faster and can become too wet.

Substitutions

1. The brown sugar in the sponge can be replaced with white sugar, but the color will be lighter.
2. For the cream, you can use either cornstarch or flour – it doesn’t significantly change the texture.
3. If you don’t have orange essence, grated orange peel works too.
4. If you don’t have canned pineapple, you can try using diced canned peaches.

Variations

1. For a different flavor, you can add dried fruits or raisins to the cream.
2. Sometimes I also add a few thin slices of candied orange for decoration.
3. If you prefer a sweeter cream, add extra powdered sugar to the whipped cream for decoration.

Serving Ideas

1. Serve cold, straight from the fridge.
2. You can decorate with slices of fresh fruit or pineapple on top.
3. Pairs well with coffee or lemonade.

Frequently Asked Questions

1. Can I use vegetable cream instead of liquid cream?
Yes, you can use vegetable cream for both the cream and decoration, but the taste will be slightly different.

2. If I don’t have gelatin in packets, can I use sheets?
Yes, use sheet gelatin according to the instructions on the packaging to obtain about 15-20 grams of hydrated gelatin for this amount of cream.

3. How long does the cake last in the fridge?
It lasts well for 2-3 days in the fridge if covered.

4. Can I cut the sponge into more layers?
If the sponge rises well and you use a smaller pan (like 24 cm, for example), you can cut it into 3 thin layers. In a 28 cm pan, you usually get two layers.

5. Can I use another fruit from a can?
Yes, peaches or pears work well, just make sure to drain them well and use a fruit cocktail with low sugar.

Nutritional Values

Approximately, a slice of cake (from 14 servings) has about 280-320 kcal, depending on how much cream and decoration you use. Macros: about 6-7 g protein, 12-15 g fat, 40-45 g carbohydrates per serving. Values are approximate and may vary based on how much syrup or fruit you add.

Storage and Reheating

The cake is best stored in the fridge, covered, for up to 3 days. I do not recommend freezing or reheating it – it should be consumed cold, and the texture of the gelatin cream will not be the same if frozen or heated. If there are leftovers, cover them and keep them on the top shelf of the fridge.

 Ingredients: 8 eggs 4 tablespoons white sugar 4 tablespoons brown sugar 8 tablespoons flour 1 packet vanilla sugar 1 packet baking powder a pinch of salt 1 teaspoon orange essence CREAM: 2 egg yolks 300ml milk 3 tablespoons brown sugar 2 tablespoons cold water vanilla essence 1 tablespoon cornstarch or 2 tablespoons flour 2 packets gelatin + 2 tablespoons sugar + 150ml water 200ml liquid cream 1 packet cream stabilizer 1 can pineapple chunks DECORATION: 500ml cream 1 packet cream stabilizer

 Tags:  diplomat cake