Diplomat Cake

Diplomat cake with fresh fruits

A refreshing dessert, ideal for hot summer days, the diplomat cake is a delicious combination of fine cream, juicy fruits, and delicate ladyfingers. This classic dessert impresses not only with its elegant appearance but also with its refined taste. I will show you step by step how to prepare it, so you can become a master of this dessert.

Preparation time: 30 minutes
Cooling time: 12 hours (best overnight)
Number of servings: 10-12

Ingredients:

- 5 eggs
- 15 g gelatin
- 700 ml liquid cream
- 200 ml milk
- 150 g sugar
- 1 can of pineapple (or other fruits of your choice, such as peaches, strawberries, or kiwi)
- 1 double pack of ladyfingers

Step 1: Preparing the gelatin

Start by dissolving the gelatin in cold milk. Place 15 g of gelatin in a small bowl and pour 200 ml of cold milk over it. Let it sit for 10 minutes to hydrate. This step is essential as the gelatin will help stabilize the cake's composition.

Step 2: Beating the eggs

In a large bowl, beat the 5 eggs well with 150 g of sugar. Use an electric mixer on medium speed to achieve a fluffy, light-colored mixture. This process will introduce air into the eggs, making your dessert fluffier and lighter.

Step 3: Heating the mixture

Add the dissolved gelatin in milk to the egg and sugar mixture. Mix well to combine the ingredients. Then, transfer the mixture to a pot and heat it in a bain-marie, stirring constantly. It is important not to let the mixture boil, just to thicken slightly. This step will take about 10-15 minutes. Once you have a thicker consistency, remove the pot from the heat and let it cool to room temperature.

Step 4: Whipping the cream

While the egg mixture cools, whip the 700 ml of liquid cream until you achieve stiff peaks. It is crucial that the cream is well whipped to maintain its shape in the dessert. You can use fresh cream or whipped cream from a carton, but make sure the cream you choose has a high fat content to achieve the ideal texture.

Step 5: Combining the ingredients

When the egg mixture is completely cooled, gradually add the whipped cream, gently folding with a spatula. Be gentle not to deflate the air in the cream. Finally, add the chopped fruits (about 0.5-1 cm). You can use drained canned pineapple, peaches, or other seasonal fruits. The fruits add extra flavor and color, making the dessert more appealing.

Step 6: Forming the cake

Line a 25-27 cm round pan with plastic wrap, leaving an overhang. Arrange the ladyfingers quickly dipped in pineapple juice along the sides of the pan. Make sure the ladyfingers are well soaked, but not so much that they fall apart. Fill the center of the pan with the cream and fruit mixture. Cover the cake with plastic wrap and refrigerate, ideally overnight, to set well.

Step 7: Serving the cake

Once the cake has cooled and set, remove it from the refrigerator. Place a large plate on top of the pan and carefully invert it, pulling the plastic wrap to release it. Gently remove the wrap and decorate the cake with fresh fruits. If you want to prevent the fruits from oxidizing, you can pour a little clear gelatin on top.

Useful tips:

1. Fruit variations: You can try different combinations of fruits to customize the dessert. For example, the combination of strawberries and kiwi is delicious and vibrant.
2. Ginger or mint: Add a note of freshness by including mint leaves or thin slices of ginger in the cream mixture.
3. Complementary drinks: The diplomat cake pairs perfectly with iced mint tea or fresh citrus juice.
4. Calories and nutritional benefits: Each serving of diplomat cake contains approximately 300-350 calories, being a source of protein from eggs and healthy fats from cream. The fruits add vitamins, minerals, and antioxidants, making this dessert a healthier choice for a special occasion.

The diplomat cake is a dessert that brings joy to every table. Whether you prepare it for a party or simply to treat yourself, this cake will not disappoint. Enjoy every bite and share the moment with your loved ones!

 Ingredients: 5 eggs, 15 g gelatin, 700 ml liquid cream, 200 ml milk, 150 g sugar, 1 can of pineapple (or other fruits of your choice), 1 double pack of ladyfingers

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