Diplomat cake with pineapple

Name: Diplomat cake with pineapple
Ingredients: 340 g pineapple slices from compote 500 ml milk 4 egg yolks 50 g starch 5 tablespoons sugar 5 vanilla pods / 1 vanilla bean 500 ml whipped cream (I used Meggle) 15 g gelatin 20

Dessert - Diplomat cake with pineapple by Coralia A. - Recipia

Diplomat cake with pineapple Preparation time: 30 minutes Cooling time: 12 hours Number of servings: 8-10 Welcome to the world of sweet delights! Today we will prepare a diplomat cake with pineapple together, a light, creamy, and refined dessert, perfect for any occasion. This recipe combines the delicacy of vanilla cream with the freshness of pineapple, offering an unforgettable culinary experience. Whether it's an anniversary, a celebration, or simply a pampering evening, the diplomat cake will surely impress everyone. The history of the diplomat cake is fascinating, with roots in European culinary traditions, often associated with the elegance and refinement of desserts served in luxury restaurants. This dessert has evolved over time but remains a favorite for those who appreciate the perfect combination of textures and flavors. Our ingredients: - 340 g canned pineapple slices (about 1 can) - 500 ml milk - 4 egg yolks - 50 g starch - 5 tablespoons sugar - 5 packets of vanilla sugar or 1 vanilla pod - 500 ml whipped cream (preferably high-quality cream, such as Meggle) - 15 g gelatin - 200 ml juice from the pineapple can - 16-18 ladyfingers Now that we have our ingredients ready, let's get started! Step 1: Preparing the vanilla cream In a saucepan, add the milk and heat it over medium heat. In a separate bowl, mix the egg yolks with the sugar and vanilla sugar until you get a creamy light-colored mixture. Add the starch and mix well to avoid lumps. When the milk begins to boil, gradually pour it into the egg mixture, stirring continuously. This technique, called tempering, helps prevent the egg yolks from curdling. Once you have incorporated all the milk, put the saucepan back on low heat and stir constantly until the cream thickens. Once you achieve the desired consistency, cover the cream with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let it cool. Step 2: Preparing the gelatin In a small bowl, hydrate the gelatin in 100 ml of juice from the can for 10 minutes. Once the gelatin has hydrated, dissolve it in a double boiler. Make sure the gelatin is completely dissolved and lump-free. Step 3: Combining the ingredients After the vanilla cream has cooled, add the dissolved gelatin and mix well. It is important to mix vigorously to achieve a uniform texture. Then, whip the cream (about 400 ml) until it becomes firm, reserving 2 tablespoons for decoration. Gently fold the whipped cream into the vanilla cream using upward motions to retain the air in the cream. Add 200 g of diced pineapple to the mixture and gently fold it in. Now our cream is ready! Step 4: Assembling the cake In a round cake pan with removable sides (no need for plastic wrap), start soaking the ladyfingers in the juice from the can, which you can dilute with a little water if it is too concentrated. Arrange the ladyfingers in rows, covering the bottom of the pan. Pour the vanilla cream over the ladyfingers and smooth it out with a spatula. Step 5: Decorating and cooling For a special presentation, you can use the remaining pineapple slices for decoration, arranging them beautifully on top of the cake. Refrigerate the cake for 12 hours, ideally overnight, to allow the flavors to meld and set. Step 6: Serving Before serving, run a knife around the edges of the cake and gently remove the pan. Dust with cocoa, and the sliced cake will have an elegant and appetizing appearance. Serving suggestion: You can accompany the cake with a scoop of vanilla ice cream or a fruit sauce for a contrast of textures and flavors. A cup of coffee or a fragrant tea pairs perfectly with the sweetness of the cake. Frequently asked questions: 1. Can I use vegetable gelatin instead of animal gelatin? Yes, you can use agar-agar, but make sure to follow the instructions on the package to achieve a similar consistency. 2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream or opt for sugar-free ladyfingers. 3. What other fruits can I use instead of pineapple? Mango, strawberries, or peaches are excellent options that will pair well with the vanilla cream. Nutritional benefits: The diplomat cake with pineapple provides a good source of protein from the egg yolks and cream, while the pineapple adds vitamins, minerals, and antioxidants. It is a dessert that, when consumed in moderation, can be part of a balanced diet. Calories: Each serving contains approximately 320-350 calories, depending on the amount of sugar and cream used. This diplomat cake with pineapple is not just a simple recipe but also an opportunity to create delicious memories with loved ones. Don't forget to enjoy the cooking process and share the result with those dear to you. Enjoy!

Ingredients

340 g pineapple slices from compote 500 ml milk 4 egg yolks 50 g starch 5 tablespoons sugar 5 vanilla pods / 1 vanilla bean 500 ml whipped cream (I used Meggle) 15 g gelatin 20

Diplomat cake with pineapple

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