Diplomat Cake

The diplomat cake with fruits and ladyfingers is one of the desserts I make quite often, especially when I have canned fruits and some stray ladyfingers in the cupboard. I love this white chocolate cream because it has a fine texture, and the fruits provide just the right balance it needs. I usually start making it when I want to bring a dessert to an event and don't feel like baking layers. Quick Info Total time: approximately 5-6 hours (including chilling) Effective preparation time: around 1 hour Cooking time for the cream: 15-20 minutes Servings: 10-12 slices Difficulty: medium Recipe type: no-bake cake, suitable for holidays or birthdays Ingredients For the cream: 3 eggs 2 tablespoons flour 2 tablespoons sugar 50 ml sour cream 150 ml milk 200 g white chocolate 2 packets gelatin (20 g total) 650 g liquid cream 2 packets vanilla sugar For assembly: 4-5 mandarins 2-3 kiwis 2 bananas 2 canned peaches 1 can of pineapple (slices) 200 g ladyfingers Preparation method 1. Soak the gelatin in 50 ml of syrup from the canned fruit for 8-10 minutes at room temperature. 2. For the cream, in a double-bottomed pot, break the eggs, add the sugar, and whisk well. Incorporate the flour, mix again, then add the sour cream. Gradually add the milk while constantly stirring. 3. Place the pot on low heat. Stir continuously to prevent sticking until the cream thickens (about 15-20 minutes, depending on the stove). It’s ready when the back of the spoon leaves a clear trace when you run your finger through it. 4. Remove the pot from the heat and add the chopped white chocolate, mixing until completely melted. Add the soaked gelatin to the hot cream and stir until dissolved. 5. Allow the cream to cool to room temperature. Meanwhile, whip the liquid cream with the vanilla sugar until it thickens (it shouldn't turn into butter). 6. When the cream is completely cool, fold it into the whipped cream with wide movements to keep it airy. 7. Prepare the cake mold (preferably with a removable ring). Line it with plastic wrap. 8. Peel the mandarins, kiwis, and bananas. Slice the bananas and kiwis. Drain the pineapple well, cutting the slices in half or quarters, as preferred. Slice the canned peaches thicker. 9. Quickly dip the ladyfingers in the syrup from the pineapple. Don’t soak them too long, just a quick pass, or they will become too soft. 10. Line the base and sides of the mold with ladyfingers. 11. On the bottom of the mold, over the ladyfingers, arrange a layer of fruits. Pour half of the diplomat cream. Add another layer of fruits and pour the remaining cream. 12. Decorate the top with fruit slices to taste. 13. Cover with plastic wrap and refrigerate for at least 4-5 hours, usually overnight. 14. To serve, carefully remove the ring from the mold, transfer the cake to a plate, and cut it with a knife dipped in warm water. Why I make this recipe often It’s a no-bake cake that can be prepared in advance, and I always find fruits to put in it, depending on the season or what I have at home. It’s not overly sweet, and the white chocolate cream has a pleasant consistency. It holds up well in the fridge and is suitable for festive meals as well as a quiet weekend. Tips and variations Tips - Don’t leave the cream unattended on the heat; it can easily stick. - The gelatin should only be added to hot cream, not boiling, so it doesn’t lose its power. - The cream must be very cold when you whip it. - The ladyfingers should be quickly dipped in syrup, not left to soak completely. Substitutions - You can also use plant-based cream, but the final taste will be different, more neutral. - Any type of canned fruit works, not just pineapple or peaches. - White chocolate can be replaced with milk chocolate, but the cream won’t be as light in color. Variations - For a richer cake, you can add an extra layer of fruit in the middle. - If you don’t want whole fruits, you can cut them into small cubes and mix them directly into the cream. - You can also decorate with fresh fruits if you have them on hand. Serving ideas - Cold slices, straight from the fridge, with a thin knife. - Pairs well with a quick fruit sauce made from blended fruits with a little sugar. - For kids, you can decorate with extra ladyfingers around the edges. Frequently asked questions 1. Can I use only whipped cream from a packet? I do not recommend it; the texture and taste will be very different. Ideally, use liquid, natural, or plant-based cream. 2. If I don’t have a removable mold, can I assemble the cake? Yes, but you will need to use a high-sided mold and line it very well with plastic wrap to be able to remove the cake. 3. How long does it last in the fridge? Stored in the fridge, it holds up well for 2-3 days, but the texture of the ladyfingers will change after that period. 4. Can it be frozen? I do not recommend it; gelatin and cream do not behave well when frozen, and the fruits change texture. 5. Can I use sheet gelatin? Yes, but you must follow the quantity on the package for the equivalent of 20 g of powdered gelatin. Nutritional values Values are approximate, for one slice out of 12: about 340 kcal, 7 g protein, 19 g fat, 36 g carbohydrates. The cake has enough sugar from the canned fruits and cream. The final value depends a lot on what type of cream and canned fruit you choose. Storage and reheating The diplomat cake should be kept in the fridge, covered. It should not be reheated. After 2-3 days, the ladyfingers become too soft, and the fruits oxidize, so it’s best to consume it within this period. I do not recommend storing it in the freezer, as the texture of the cream will not be good after thawing.

Preparation

Soak the gelatin in 50 ml of fruit compote juice (for 8-10 minutes). In a double-bottomed pot, add the eggs and then the sugar. Mix and then incorporate the flour. Add the sour cream and then gradually add the milk. Place the pot on low heat and stir continuously until the mixture thickens. Remove from heat and add the chocolate cubes. Stir until the chocolate completely melts. Add the gelatin to the hot mixture and stir, then let it cool. Whip the liquid cream with vanilla sugar. When the mixture has cooled, add the whipped cream. Line the removable cake pan with plastic wrap. Peel the fruits (tangerines, kiwi, bananas). Slice the kiwi and bananas. Cut the pineapple rings in half and slice the peaches thicker. Soak the ladyfingers in the syrup from the pineapple compote. Line the sides and bottom of the pan with ladyfingers. On top of the ladyfingers at the bottom of the pan, place fruit slices and pour half of the cooled mixture over them. Follow with another layer of fruit slices (to taste) and pour the remaining cream over them. Finally, decorate the cake with fruit slices as desired. Refrigerate for 4-5 hours, then remove from the pan, cut into suitable pieces, and serve.

Tags

diplomat cakediplomat with pineapple

Categories

Appetizers

Beverages

Celebrity chefs

Chef in the city

Children

Coffee

Conserve

Cook and smile

Culinary Games

Culinary School

Dessert

Diverse

Doughs and pastries

Drinks

Fish

Healthy Delights

International

Jakob Hausmann

Jam

Jamie Oliver

Meat

Miscellaneous

Over

Pasta/Pizza

Pickles

Plague

Salad

Sandwiches

Sauces

Savory

Season

Sezon

Slow cooking

Soups

Star Recipe

Syrup

Translated

Various

Vegan