Diplomat cake

Name: Diplomat cake - Lorelei C.
Ingredients: 400 g ladyfingers; 3 oranges; 3 kiwis; 1 can of pineapple; 500 ml milk; 500 ml liquid cream; 200 g sugar; 2 tablespoons of flour; 20 g gelatin; 5 egg yolks; lemon essence

Dessert - Diplomat cake by Lorelei C. - Recipia

I started making diplomat cake on a quiet afternoon when I had all the ingredients at hand and a craving for something refreshing. I noticed it turns out best if I don’t rush and let each layer sit in the fridge for the required time. Cutting the fruits and assembling the ladyfingers requires a bit of patience, but it’s nothing complicated if you follow the steps one by one. Quick info Total time: about 9 hours (including overnight cooling) Effective preparation time: 1 hour Cooking time on the stove: about 10 minutes Servings: 10-12 Difficulty: medium Recipe type: cold dessert, suitable for warm days or events Ingredients 400 g ladyfingers 3 oranges 3 kiwis 1 can of pineapple (approx. 500 g) 500 ml milk 500 ml liquid cream (for whipping) 200 g sugar 2 tablespoons flour 20 g gelatin 5 egg yolks lemon essence Preparation method 1. Gelatin Put the gelatin in a small bowl. Add a little cold water, just enough to cover it, and let it hydrate (5-10 minutes). Do not use hot or warm water, only cold. 2. Cream In a saucepan, put the sugar, egg yolks, and flour. Gradually pour in the milk, continuously whisking to avoid lumps. Finally, add the lemon essence. Place the saucepan over low heat and keep stirring constantly. The cream should thicken, similar to a pudding. Be careful not to leave it unattended, or it will stick to the bottom. Once thickened, remove the pot from the heat. 3. Incorporating the gelatin Let the cream cool for 5 minutes, then add the hydrated gelatin. Mix well to dissolve completely. It’s important not to let the cream cool completely beforehand; otherwise, the gelatin won’t incorporate evenly. 4. Cooling the cream Allow the cream to reach room temperature. In the meantime, you can prepare the other ingredients. 5. Fruits Peel the oranges and kiwis. Cut them into medium-sized cubes. Drain the pineapple from the can, cut it into pieces, and let the fruits drain well. Keep the juice from the pineapple; you will need it for assembly. 6. Whipping the cream Whip the cold liquid cream until it becomes firm. When the cream is completely cool, gradually add the whipped cream, gently folding with a spatula until you achieve a homogeneous mixture. Do not mix abruptly to avoid losing volume. 7. Assembling the cake Prepare a cake ring or a pan with removable sides. Dip the ladyfingers one by one into the pineapple juice. Do not soak them too long, just enough to soften the surface slightly. Line the base and sides of the pan with the ladyfingers, arranging them side by side. 8. Layers Pour a layer of cream over the ladyfingers. Sprinkle a layer of cut fruits. Add more cream, then fruits again. Continue until you finish the mixture, with the last layer being cream. You can save some fruits for decoration. 9. Decoration Decorate as desired with fresh fruits or what’s left from the can. Cover with plastic wrap and place the cake in the fridge for at least 8 hours or overnight. This way, the cream stabilizes, and the flavors blend well. Why I make this recipe often Because it’s the kind of dessert that doesn’t need baking and works well whenever I have guests or want something refreshing. It can be made in advance, keeps well in the fridge, and doesn’t require sophisticated ingredients. I like that you can easily adapt the fruits according to the season or preferences. Tips and variations Tips Don’t skip the cooling time – only after a night in the fridge does the diplomat cake achieve the right texture. When whipping the cream, use well-chilled liquid cream; if it doesn’t whip, the cream won’t be airy. The ladyfingers should only be lightly soaked; otherwise, they will fall apart. If using fresh pineapple, you need to boil it a bit before using, or the gelatin won’t set well. Substitutions You can swap the oranges or kiwis with other seasonal fruits, such as strawberries or bananas. If you don’t have lemon essence, grated lemon peel can also work, added to the cream for extra flavor. The cream can also be made from whipped sweet cream. Variations You can make a glass version of the cake if you don’t have a round mold, or individual portions. Sheet gelatin can also be used, but the amount needs to be adjusted according to the package instructions. Serving ideas Cut with a knife dipped in hot water for clean slices. You can sprinkle a bit of coconut on top for a different look. It can be served plain or with a bit of whipped cream on the side if you have leftovers. Frequently asked questions 1. Can I use another type of gelatin besides granulated? Yes, sheet gelatin works too, but it needs to be hydrated and dosed according to the manufacturer’s instructions. 2. What do I do if the fruits release too much juice? Let them drain in a sieve so they don’t excessively moisten the cream and ladyfingers. 3. I don’t have a cake ring; can I use something else? Yes, you can use a round pan with removable sides or, if necessary, even a regular pan lined with plastic wrap to make it easier to remove the cake. 4. What do I do if the cream doesn’t thicken? Most likely, it was cooked too little on the stove. You can let the cream cook for a few more minutes, stirring constantly, until it reaches the desired consistency. 5. Can the diplomat cake be frozen? I do not recommend it; the texture of the gelatin and fresh fruits changes when frozen, and upon thawing, it releases a lot of water. Nutritional values Approximately, one slice (out of 12) has about 280-320 kcal. The intake varies depending on the type of cream and the amount of fruit. Per slice: carbohydrates 35-40 g, fats 13-15 g, proteins 5-6 g. Indicative values for standard portioning using the ingredients listed above. Storage and reheating The diplomat cake can be stored in the fridge, covered, for up to 3 days. It should not be reheated; it is consumed cold, directly from the fridge. If you have leftovers, do not leave the fresh fruits exposed on top, or they will dry out or oxidize. If you do not consume it within 2-3 days, it will start to lose its texture.

Preparation

We put the gelatin in a bowl, pouring a little cold water over it to hydrate. In a saucepan, we add the sugar, egg yolks, flour, lemon essence, and gradually the milk. We place it on the heat and stir until it thickens. We turn off the heat and let it cool slightly, then incorporate the hydrated gelatin. We mix until the gelatin granules dissolve. We let it cool and start cutting the fruits into medium-sized cubes. We whip the cream until stiff and fold it into the cooled mixture. We drain the juice from the canned pineapple, dip each ladyfinger in it, and arrange them inside a cake ring, so it takes the shape of a high-edged base. We layer cream, fruits, cream, fruits, and finally decorate as desired. It is left in the refrigerator overnight or for at least 8 hours.