I have made this diplomat cake dozens of times, especially when I needed a refreshing dessert that can be made in a day without baking anything. I usually prepare it in the evening, let the fridge do its job, and the next day I have the cake ready to decorate and serve. It just takes a little patience with the bain-marie and following the steps for the gelatin; otherwise, there’s nothing complicated about it.
Quick Info
Total time: approximately 12-14 hours (including overnight cooling)
Active time: approximately 40 minutes
Cooking time: 15-20 minutes in the bain-marie
Servings: 12-14 slices
Difficulty: medium
Type: cold cake, festive dessert, no baking
Ingredients
1 liter of milk
5 eggs
300 g sugar
4 packets of gelatin
600 g liquid cream (for the mixture)
200 g ladyfingers
1 can of pineapple
2 mandarins (or other fruits as preferred)
For decoration:
500 g liquid cream
Fruits for garnish (canned cherries, mandarins, or other fruits to taste)
Preparation Method
1. Start with the cream. Put the milk in a large saucepan, add the eggs and sugar. Mix very well with a whisk, ensuring there are no traces of yolk or lumps.
2. Transfer the saucepan to a bain-marie (a pot of hot water where you place the saucepan with the mixture). Stir constantly over low to medium heat until the cream begins to thicken and has the consistency of thin sour cream. It should not boil. About 15-20 minutes, sometimes longer, depending on the heat.
3. Remove from heat and let the cream cool until it is warm but not hot. In the meantime, whip the cream (600 g) with a mixer until firm and fluffy.
4. In a separate bowl, dissolve the gelatin in the juice from the canned pineapple. Let it sit for a few minutes to swell, then gently heat (in the microwave or over the bain-marie) until it completely liquefies. Do not boil the gelatin.
5. Fold the whipped cream into the cooled cream. Mix gently with a spatula to keep it airy.
6. Add the liquefied gelatin to the cream with whipped cream. Mix well.
7. Cut the pineapple and mandarins into slices or small pieces, according to preference. Mix them into the batter, saving some for decoration if desired.
8. Line a round mold with plastic wrap. Arrange the ladyfingers vertically along the edges, side by side, to cover the entire wall of the dish.
9. Pour the fruit mixture into the mold, leveling it gently. Refrigerate the cake overnight, for at least 10-12 hours, to set well.
10. Once set, turn the cake out onto a platter, remove the wrap, and decorate with the remaining whipped cream (500 g whipped separately) and fruits to taste.
Why I make this recipe often
It’s one of the most practical desserts for warm days or celebrations. No oven is needed, it has a light taste and airy consistency. I can adapt it with whatever fruits I have at home. It’s made with readily available ingredients, and the cream has never curdled as long as I follow the steps.
Tips and Variations
Tips
- Do not leave the cream on the heat too long; it can quickly turn into a kind of omelet if it boils.
- For whipped cream, it should be very cold when you whip it. It becomes more stable.
- Gelatin must be completely dissolved in warm, not hot liquid. Do not add gelatin directly to hot cream, as it will not set properly.
- If you want soft ladyfingers, you can quickly dip them in the juice from the can, but do not let them soak too much.
Substitutions
- You can use any canned or fresh fruits that do not release too much water: mango, kiwi, oranges, apricots, etc.
- Vegetable or mixed cream works if you can't find natural cream.
- Instead of ladyfingers, you can use thin slices of plain cake (without candied fruits).
Variations
- For decoration, you can also use slices of orange, berries, or grated white chocolate.
- You can use another fruit compote, such as peaches or apricots, if you don’t have pineapple.
Serving Ideas
The cake can be easily sliced with a sharp knife, quickly dipped in warm water and dried. It goes well with a fruit sauce or even a little melted chocolate if you want a contrast.
Frequently Asked Questions
What do I do if the cake doesn’t set after a night in the fridge?
Usually, the cause is insufficiently dissolved gelatin or added when the mixture was too hot. If it hasn’t set after 12 hours, you can’t save the original texture, but it can be served as a dessert in a glass.
Can I use vegetable cream instead of natural cream?
Yes, vegetable cream whips up stable and is easier to whip, but the taste differs slightly. It works well if you have no other option.
Can I prepare the cake more than a day in advance?
Yes, the diplomat cake keeps well in the fridge for 2-3 days without issues; the taste remains fresh.
How do I remove the cake from the mold without it sticking?
Plastic wrap helps a lot. First, gently loosen the edges with a knife, then turn it onto a platter and slowly peel off the wrap.
Do I need to boil the juice from the compote for the gelatin?
No, just warm it, not boiling, so as not to destroy the gelatin.
Nutritional Values
Estimated per slice (based on 14 large slices): approximately 320-350 kcal. Macros (approximate): 8 g protein, 15 g fat, 40 g carbohydrates. Values may vary depending on the type of cream and fruits used. The cake is quite rich in sugar and fat but has a light texture.
Storage and Reheating
Store in the fridge, covered, for up to 3 days. It does not freeze well; the texture deteriorates. No reheating is necessary. After 2-3 days, the ladyfingers become softer, but the cake remains good to eat.
Quick Info
Total time: approximately 12-14 hours (including overnight cooling)
Active time: approximately 40 minutes
Cooking time: 15-20 minutes in the bain-marie
Servings: 12-14 slices
Difficulty: medium
Type: cold cake, festive dessert, no baking
Ingredients
1 liter of milk
5 eggs
300 g sugar
4 packets of gelatin
600 g liquid cream (for the mixture)
200 g ladyfingers
1 can of pineapple
2 mandarins (or other fruits as preferred)
For decoration:
500 g liquid cream
Fruits for garnish (canned cherries, mandarins, or other fruits to taste)
Preparation Method
1. Start with the cream. Put the milk in a large saucepan, add the eggs and sugar. Mix very well with a whisk, ensuring there are no traces of yolk or lumps.
2. Transfer the saucepan to a bain-marie (a pot of hot water where you place the saucepan with the mixture). Stir constantly over low to medium heat until the cream begins to thicken and has the consistency of thin sour cream. It should not boil. About 15-20 minutes, sometimes longer, depending on the heat.
3. Remove from heat and let the cream cool until it is warm but not hot. In the meantime, whip the cream (600 g) with a mixer until firm and fluffy.
4. In a separate bowl, dissolve the gelatin in the juice from the canned pineapple. Let it sit for a few minutes to swell, then gently heat (in the microwave or over the bain-marie) until it completely liquefies. Do not boil the gelatin.
5. Fold the whipped cream into the cooled cream. Mix gently with a spatula to keep it airy.
6. Add the liquefied gelatin to the cream with whipped cream. Mix well.
7. Cut the pineapple and mandarins into slices or small pieces, according to preference. Mix them into the batter, saving some for decoration if desired.
8. Line a round mold with plastic wrap. Arrange the ladyfingers vertically along the edges, side by side, to cover the entire wall of the dish.
9. Pour the fruit mixture into the mold, leveling it gently. Refrigerate the cake overnight, for at least 10-12 hours, to set well.
10. Once set, turn the cake out onto a platter, remove the wrap, and decorate with the remaining whipped cream (500 g whipped separately) and fruits to taste.
Why I make this recipe often
It’s one of the most practical desserts for warm days or celebrations. No oven is needed, it has a light taste and airy consistency. I can adapt it with whatever fruits I have at home. It’s made with readily available ingredients, and the cream has never curdled as long as I follow the steps.
Tips and Variations
Tips
- Do not leave the cream on the heat too long; it can quickly turn into a kind of omelet if it boils.
- For whipped cream, it should be very cold when you whip it. It becomes more stable.
- Gelatin must be completely dissolved in warm, not hot liquid. Do not add gelatin directly to hot cream, as it will not set properly.
- If you want soft ladyfingers, you can quickly dip them in the juice from the can, but do not let them soak too much.
Substitutions
- You can use any canned or fresh fruits that do not release too much water: mango, kiwi, oranges, apricots, etc.
- Vegetable or mixed cream works if you can't find natural cream.
- Instead of ladyfingers, you can use thin slices of plain cake (without candied fruits).
Variations
- For decoration, you can also use slices of orange, berries, or grated white chocolate.
- You can use another fruit compote, such as peaches or apricots, if you don’t have pineapple.
Serving Ideas
The cake can be easily sliced with a sharp knife, quickly dipped in warm water and dried. It goes well with a fruit sauce or even a little melted chocolate if you want a contrast.
Frequently Asked Questions
What do I do if the cake doesn’t set after a night in the fridge?
Usually, the cause is insufficiently dissolved gelatin or added when the mixture was too hot. If it hasn’t set after 12 hours, you can’t save the original texture, but it can be served as a dessert in a glass.
Can I use vegetable cream instead of natural cream?
Yes, vegetable cream whips up stable and is easier to whip, but the taste differs slightly. It works well if you have no other option.
Can I prepare the cake more than a day in advance?
Yes, the diplomat cake keeps well in the fridge for 2-3 days without issues; the taste remains fresh.
How do I remove the cake from the mold without it sticking?
Plastic wrap helps a lot. First, gently loosen the edges with a knife, then turn it onto a platter and slowly peel off the wrap.
Do I need to boil the juice from the compote for the gelatin?
No, just warm it, not boiling, so as not to destroy the gelatin.
Nutritional Values
Estimated per slice (based on 14 large slices): approximately 320-350 kcal. Macros (approximate): 8 g protein, 15 g fat, 40 g carbohydrates. Values may vary depending on the type of cream and fruits used. The cake is quite rich in sugar and fat but has a light texture.
Storage and Reheating
Store in the fridge, covered, for up to 3 days. It does not freeze well; the texture deteriorates. No reheating is necessary. After 2-3 days, the ladyfingers become softer, but the cake remains good to eat.