Diplomat cake

Ingredients

For the sponge

• 4 medium eggs
• 100 g sugar
• 1/8 teaspoon fine salt
• 1 packet vanilla sugar
• 100 g flour

For the diplomat cream

• 5 medium eggs
• 200 g sugar
• 1/8 teaspoon fine salt
• 2 teaspoons vanilla extract
• 30 g powdered gelatin
• 150 ml cold water
• 600 ml whipping cream 35% fat
• 300 g drained canned peaches
• 200 g strawberries
• 100 g raisins
• 1 teaspoon rum flavoring
• 50 ml water
• 24 ladyfingers

For decorating

• 200 ml whipping cream
• 2 strawberries

Preparation

1. Start the sponge with the egg whites and salt. Beat until foamy, add the sugar gradually and keep beating until you have stiff peaks. Add the egg yolks and mix for 10 seconds. 2. Add the vanilla sugar and sifted flour, then fold them in with a spatula. Pour the batter into a 24 cm pan lined with baking paper and bake at 180°C for 30 minutes, until the sponge is lightly browned and firm to the touch. 3. Leave the sponge to cool on a rack for 45 minutes, then cut it horizontally into two layers. 4. Soak the raisins in the rum and water for 15 minutes. Drain the canned peaches well and chop them finely; cut the strawberries into pieces too. 5. Whisk the eggs for the cream with the sugar, salt and vanilla extract. Cook the cream over a double boiler for 10 minutes, stirring constantly, until it starts to thicken and is hot. 6. Bloom the gelatin in cold water for 10 minutes, then melt it over a double boiler for 5 minutes, until liquid. Take the cream off the heat and leave it for 5 minutes, then stir in the gelatin vigorously. Set aside for 20 minutes, stirring from time to time, until it starts to set. 7. Whip the cream for the filling and fold it into the egg mixture. Add the drained raisins and chopped peaches. 8. Set the removable cake ring on a plate and arrange the ladyfingers around it. Add the first sponge layer, then half the cream and half the strawberries. Add the remaining cream, the rest of the strawberries and the second sponge layer; press down gently. 9. Refrigerate the cake for 4 hours. Whip the cream for decorating and decorate with the whipped cream and the strawberries set aside.