Diplomat Cake with Melon, Plums, and Kiwi

Name: Diplomat Cake with Melon, Plums, and Kiwi - Ruxanda B.
Ingredients: 1 package of ladyfingers (200 g); 500 g of full; fat yogurt; 6 tablespoons of sugar; 1 kg of whipped cream; 2 lemons; 2 kiwis; 5; 6 plums; 4 slices of cantaloupe; gelatin

Desert - Diplomat Cake with Melon, Plums, and Kiwi by Ruxanda B. - Recipia

I started from the beginning, namely, I whipped the cream hard, needing about a kilogram of cream to fill the cake. It is essential that the cream is whipped well to achieve an airy and light texture. After I finished with the cream, I squeezed the juice from two fresh lemons, an ingredient that will bring a touch of freshness and acidity to the cake. I mixed the lemon juice with gelatin and sugar, stirring them over low heat until the sugar completely dissolved. Then I added the yogurt, a creamy and delicious ingredient, and continued to mix until the mixture began to boil and thickened. After achieving a perfect consistency, I let the cream cool and refrigerated it to set. While the cream and whipped cream were cooling, I decided to prepare the fruits. I diced the melon and selected plums and kiwi for decoration. These fruits will not only add a colorful look to the cake but also a sweet-sour taste that will perfectly match the lemon cream. Then I prepared the loaf pan, covering it with plastic wrap, leaving the ends to hang over the edge of the pan. This will be a useful method for removing the cake from the pan without affecting its shape. I arranged the ladyfingers at the bottom of the pan and on its sides, making sure they were placed horizontally. I wanted to add extra flavor to the cake, so I soaked each ladyfinger with white Garone using a food brush, being careful not to soak them too much so as not to affect the texture of the cream. After placing the first layer of ladyfingers and soaking them, I took the cream and whipped cream out of the fridge. I mixed a quarter of the whipped cream with the lemon cream, and I spread part of this mixture evenly over the layer of ladyfingers, followed by a generous layer of diced melon. I continued with another layer of soaked ladyfingers, covering the melon cubes, and repeated the process with another layer of cream. I saved the remaining cream and whipped cream for later use. The cake was left in the fridge for at least an hour to set and combine the flavors. When I took the cake out of the fridge, I turned the pan upside down onto a platter, a movement that must be done quickly to avoid damage. I carefully removed the plastic wrap and added an additional layer of cream on top. For decoration, I chose to place fresh fruits, slices of kiwi, and plums, arranging them nicely on the layer of cream. I finished by decorating the edges of the cake with the remaining whipped cream, creating an attractive and appetizing look. This lemon and fruit diplomat cake is not only delicious but also a true feast for the eyes, perfect for any special occasion!