Diplomat Cake Dukan

Name: Diplomat Cake Dukan - Silvana M.
Ingredients: Base (26 cm diameter pan): 4 eggs; 4 tbsp oat bran; 2 tbsp starch; 6 tbsp skim milk powder; 150 g skim yogurt; 1 baking powder; 4 tbsp powdered sweetener or to taste. Syrup: 50 ml skim milk; vanilla essence; sweetener. Cocoa cream: 500 g Quark cheese; 2 tsp cocoa heaped; sweetener to taste; 1 packet gelatin; 50 ml skim milk; rum essence. White cream: 500 g Quark cheese; sweetener to taste; vanilla essence; 1 packet gelatin; 50 ml skim milk. Decoration: 1 bar of Sly.

Dessert - Diplomat Cake Dukan by Silvana M. - Recipia

This cake is named "Diplomat" because, although it is a Dukan variation and does not contain the classic ingredients of a diplomat cake, the flavor of the cream reminds one of the well-known dessert. It features a base made with oat bran and two layers of cream based on Quark cheese: one with cocoa and one plain with vanilla. It is prepared without complicated baking, but it needs time in the refrigerator for the layers to set properly. Quick Info Total time: cannot be precisely determined, as the baking and cooling times for the base are not specified; approximately 1½-2½ hours of cooling in the refrigerator is added Preparation time: unspecified in the original recipe Baking time: until the base passes the toothpick test, on low-medium heat Servings: approximately 8-10 slices, depending on portion size Difficulty: medium Recipe type: cold cake with baked base, suitable for a Dukan menu Ingredients For the base, for a 26 cm detachable ring pan 4 eggs 4 tablespoons oat bran 2 tablespoons cornstarch 6 tablespoons skimmed milk powder 150 g fat-free yogurt 1 teaspoon baking powder 4 tablespoons powdered sweetener or to taste For the syrup 50 ml skimmed milk vanilla essence sweetener, to taste For the cocoa cream 500 g Quark cheese 2 heaping teaspoons cocoa sweetener, to taste 1 packet of gelatin 50 ml skimmed milk rum essence For the white cream 500 g Quark cheese sweetener, to taste vanilla essence 1 packet of gelatin 50 ml skimmed milk For decoration 1 Sly chocolate bar Preparation Method 1. Preparing the base Separate the egg whites from the yolks. Beat the egg whites until foamy, then add the yolks one at a time. Incorporate the yogurt and sweetener, mixing on the lowest speed. Gradually add the oat bran, skimmed milk powder, cornstarch, and baking powder. Continue mixing on low speed, just until the ingredients are combined. Line a 26 cm detachable ring pan with parchment paper. Pour in the mixture and bake the base on low-medium heat until it passes the toothpick test. The exact time depends on the oven, so it's safer to check the base rather than relying on a fixed timing. Let the base cool. Once cooled, place it on the serving platter and secure the detachable ring around it. 2. Soaking the base For the syrup, mix the 50 ml of skimmed milk with the vanilla essence and sweetener. Distribute the syrup evenly over the base. There is no need for the base to be overly soaked. It is important that it receives enough liquid to remain pleasant when cold, without becoming soggy. 3. Cocoa cream Soak the gelatin in 100 ml of cold water and let it sit for about 10 minutes. Heat the 50 ml of skimmed milk without boiling it, then dissolve the soaked gelatin in it, following the recipe steps. In a separate bowl, mix the Quark cheese with cocoa, sweetener, and rum essence. Add the milk with dissolved gelatin and blend the mixture until smooth. Pour the cocoa cream over the soaked base and level the surface. Place the pan in the refrigerator for about 30 minutes, allowing the first layer to set before adding the white cream. 4. White cream Prepare the second cream in the same way. Soak the gelatin in 100 ml of cold water for about 10 minutes. Heat the 50 ml of skimmed milk and dissolve the soaked gelatin in it. In a bowl, mix the Quark cheese with sweetener and vanilla essence. Add the milk with gelatin and mix until the cream is smooth. Pour the white cream over the cocoa layer, then carefully level it. Refrigerate the cake for another 1-2 hours, until both creams are well set. 5. Decoration Remove the detachable ring once the cake has set. Grate the Sly chocolate bar over the top and serve the cake cold. Why I make this recipe often This is a useful recipe when you want a cold dessert that looks like a cake, but with simpler ingredients than those used in a classic diplomat. The two creams are prepared almost identically, and the flavor difference comes from the cocoa and rum essence in the first layer, while the vanilla is in the second. The base can be prepared in advance, and the cake keeps well in the refrigerator once set. Since it is cut into slices and served cold, it is also suitable when you need a dessert prepared a few hours ahead. Tips Allow the base to cool before assembling the creams. If it is still hot or warm, it can affect the texture of the gelatin layer and make assembly more difficult. Respect the gelatin soaking time, approximately 10 minutes. The milk should be heated but not allowed to boil. It is easier to pour the white cream only after the cocoa layer has set sufficiently. The approximately 30 minutes in the refrigerator are important for keeping the two creams separate. If you want slices with clean edges, keep the cake in the refrigerator until serving and do not remove it from the mold too early. Substitutions Quark cheese is the base of both creams and should only be replaced with a product of similar consistency. A much thinner cheese may make the creams harder to stabilize. The powdered sweetener can be adjusted to taste. The exact amount depends on the type of sweetener used and how sweet you prefer the creams. Rum essence can be replaced with vanilla essence only if you want the first layer to have a simpler flavor; however, in the basic recipe, it contributes to the flavor of the cocoa cream. Variations You can keep the two layers in the same order, but you can decorate the cake with just a little grated Sly chocolate without overloading the surface. For a more visible contrast, carefully level each cream before adding the next layer. The white cream should only be added after the cocoa layer has cooled and set. The cake can also be made with a thinner layer of base if it is cut carefully after cooling. However, the basic recipe uses the whole base placed at the bottom of the cake and soaked. Serving Ideas Serve the cake cold, cut into slices. The grated chocolate decoration is sufficient for this version, and the flavors of cocoa and vanilla are more pronounced when the cake is not left out at room temperature for too long. Frequently Asked Questions Can I prepare the cake a day in advance? Yes. The cake needs time in the refrigerator for the two creams to stabilize, so it can be made a day before serving. Keep it in the refrigerator and add the decoration just before serving or after the cream has set. Why is the cake placed in the refrigerator after the first layer? The cocoa layer needs to set before pouring the white cream. If it is still liquid, the two creams may mix, and the separation between the layers will not be as clear. Can I skip soaking the base? The syrup is simple, made from skimmed milk, vanilla, and sweetener, and helps the base be more pleasant after cooling. If you skip it, the base will remain drier and firmer. How long do I bake the base? The original recipe does not specify an exact time. It is baked on low-medium heat until it passes the toothpick test. The duration may vary depending on the oven and the pan used. Is this a proper Dukan cake? The recipe is presented as a Dukan variation and uses ingredients associated with this type of menu, such as oat bran, skimmed milk powder, and Quark cheese. However, cornstarch and Sly chocolate may have different rules or limits depending on the stage of the diet and the chosen product, so the ingredient labels should be checked separately. Nutritional Values The values below are estimates and are based on dividing the cake into 10 slices. They may vary depending on the brand of Quark, type of skimmed milk powder, amount of sweetener, and nutritional values of Sly chocolate. One slice has approximately: 200-230 kcal 19-22 g protein 16-20 g carbohydrates 5-8 g fat The fiber content primarily comes from the oat bran and may be about 1-2 g per slice. These figures do not represent an exact nutritional analysis but are an estimate for the complete recipe. For precise calculations, the information from the packaging of all products used and the exact number of slices would be needed. Storage and Reheating The cake should be stored in the refrigerator, covered, until serving. The Quark and gelatin-based creams do not keep at room temperature longer than necessary for portioning and serving. It is recommended to consume it within 2-3 days while the base and creams maintain their texture. The cake should not be reheated. It is served directly from the refrigerator, and if it is very cold, it can be left for a few minutes before cutting.

Diplomat Cake Dukan

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