Diplomat cake with champagne ladyfingers

Name: Diplomat cake with champagne ladyfingers - Clarisa M.
Ingredients: 6 eggs; 200 g sugar; 250 ml milk; 750 ml sweetened liquid cream (Hullala); 2 packets of ladyfingers; fruits (of your choice); 25 grams of gelatin (I use Dr. Oetker)

Dessert - Diplomat cake with champagne ladyfingers by Clarisa M. - Recipia

I have made the diplomat cake with ladyfingers dozens of times, especially when I need to prepare a refreshing dessert for many guests. I even made it for New Year's Eve, just with a different decoration. I have never used a detachable wall mold; I always assemble it in a taller pot, which makes the cake much more generous. Quick Info Total time: approx. 8-10 hours (includes overnight cooling) Actual preparation time: 40-50 minutes Chilling time: at least 6-8 hours Servings: 10-12 Difficulty: medium Recipe type: fruit cake, cold dessert, suitable for parties or special occasions Ingredients 6 eggs 200 g sugar 250 ml milk 750 ml sweetened liquid cream (Hullala or similar) 2 packets of ladyfingers 25 g gelatin (I usually use Dr. Oetker) 150 ml water for the gelatin Fruits of choice: pineapple, peaches, kiwi, oranges, bananas (from canned or fresh) Juice from canned fruit (for soaking the ladyfingers and greasing the mold) Additional cream and fruits for decoration, as desired Preparation Method 1. Separate the eggs. Place the yolks in a heat-resistant bowl along with the sugar and milk. 2. Cook the cream in a bain-marie, stirring occasionally, until it thickens (it should have the consistency of a thick sauce). It should not boil. 3. Turn off the heat and set the cream aside. 4. Soak the gelatin in 150 ml of cold water in a small saucepan. Once it has bloomed, you can gently heat it (you can use warm water left from the bain-marie) until it completely dissolves without boiling. 5. Mix the dissolved gelatin with the warm cream. Allow it to cool well at room temperature. 6. Whip the liquid cream until it becomes firm. 7. When the cream is completely cooled (otherwise, the whipped cream will curdle), gently fold in the whipped cream with a spatula until you have a light and airy mixture. 8. Grease a pot (or a tall mold) with a little juice from the canned fruit. 9. Quickly dip each ladyfinger in the juice from the canned fruit (submerge and remove immediately, do not let them soak excessively). 10. Line the bottom and sides of the pot with ladyfingers, arranging them in a flower shape or as evenly as possible. Fill any gaps with cut ladyfingers if necessary. 11. Pour half of the cream over the layer of ladyfingers. 12. Add sliced fruits over the first layer of cream. 13. Add another thin layer of ladyfingers, then the remaining cream. 14. Top with more fruits over the cream. 15. Finish with a layer of ladyfingers, pressing them down gently. 16. Cover the pot with a lid or plastic wrap and refrigerate overnight (at least 6-8 hours, ideally longer for a firmer texture). 17. To serve, run a thin knife around the edge of the pot, place a platter on top, and quickly invert the cake. 18. Decorate with whipped cream and fresh fruits, according to your preference or for the occasion. Why I Make This Recipe Often It’s one of the safest options for events with a lot of people or when I need a cake that is refreshing and can be prepared a day in advance. It turns out quite large, slices nicely, and is easy to adapt based on the fruits I have on hand. Tips and Variations Tips - Be patient during the cooling phase of the cream. If it’s warm when you add the whipped cream, everything will curdle. - The ladyfingers should not be held in the fruit juice for long, just touched. Otherwise, they will fall apart and lose their shape in the cake. - Fruits with a lot of juice (oranges or canned pineapple) should be drained as well as possible before adding them, to avoid excessively wetting the cream. - If the cake is left in the refrigerator longer, the texture is even more stable when cut. Substitutions - Hullala cream can be replaced with any plant-based or cream liquid cream if you want a richer taste. - Ladyfingers can be substituted with plain ones, but the classic ones hold up better. - For fruits, you can use whatever you have or like: berries, strawberries, mango, if you don’t want the classic mix. - Milk can also be skimmed; it doesn’t affect the final texture. Variations - For a gluten-free option: gluten-free ladyfingers are available in some stores. - If you want to avoid using raw eggs, you can try egg-free cream variations, but the texture will change significantly. - You can assemble the cake in small bowls for individual servings, following the same layering process. - For a festive look, alternate the layers of fruit: some colorful ones at the bottom, the rest on top. Serving Ideas - Serve cold, cut into thick slices. - It goes well with fresh whipped cream on the side and additional fruits. - You can sprinkle a little grated orange zest on top for an extra touch of freshness. Frequently Asked Questions 1. How do I know when the cream is ready in the bain-marie? It should have a thin sauce-like consistency, stick slightly to the spoon, and not run like milk. Do not let it boil; just let it thicken. 2. What happens if the gelatin doesn’t dissolve completely? There will be small granules in the cream. Heat additional water if needed and stir until you no longer see solid gelatin traces. 3. Can I use only fresh fruits, without canned ones? Yes, but you still need a little juice (possibly freshly squeezed orange juice) to soak the ladyfingers and grease the mold. 4. Can the cake stay in the refrigerator longer? Yes, it lasts well covered for 2-3 days. The texture remains stable; only the fruits on top may dry out slightly. 5. Can I omit the gelatin? No. Gelatin is essential for the cake to hold its shape. Without it, the cream will run when cut. Nutritional Values (Estimated) A slice of cake (from 12 servings) has approximately 340-360 kcal. Carbohydrates: 38-40 g Proteins: 6-7 g Fats: 16-18 g Values vary significantly depending on the fruits used and the cream chosen, but overall it is a medium-calorie dessert. It contains protein from eggs and cream, with most carbohydrates coming from sugar and ladyfingers. Storage and Reheating The diplomat cake can be stored in the refrigerator, covered, for up to 3 days. I do not recommend freezing, as the texture of the gelatin cream changes upon thawing. It is served cold and is not reheated. If there are leftovers, cover them well to prevent absorbing odors from the refrigerator.

Preparation

SEPARATE the eggs. The yolks, sugar, and milk are placed over a double boiler and stirred (occasionally) until thickened like a custard. Remove from heat. In a separate saucepan, dissolve the gelatin in 150 ml of water. You can add a little warm water (which previously contained the cream) until fully dissolved. Then add it to the cream and let it cool. Once well cooled, add 500 g of well-beaten whipped cream and mix. In a greased pot with compote juice, arrange ladyfingers (the ladyfingers should be dipped and immediately taken out in the compote juice) in a flower shape (fill any remaining gaps with ladyfingers). Add half of the cream, assorted fruits (pineapple, peaches, kiwi, oranges, bananas). Add more ladyfingers, cream, fruits, and finally ladyfingers on top. Cover the pot with a lid and refrigerate overnight. Run a knife around the edge of the dish containing the cake, place a platter on top, and quickly invert it. Decorate with whipped cream and fruits according to everyone's imagination. I haven't tried making it in a pan with removable walls because I find my cake turns out much taller.

Diplomat cake with champagne ladyfingers

Preparation

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