Diplomat Cake

Diplomat Cake with Pineapple and Vanilla Cream

Total preparation time: 1 hour 30 minutes
Baking time: 0 minutes
Number of servings: 12

Welcome to the world of sweet delights! Today, I will share with you a recipe for Diplomat Cake with Pineapple, a perfect combination of textures and flavors that will bring a smile to anyone's face. This cake is ideal for special occasions or simply to turn an ordinary day into a memorable one. Whether it’s a birthday party or a brunch with friends, this refined cake is the perfect choice!

The history of this dessert dates back a while, being a favorite in many homes due to its versatility. Each ingredient plays an essential role in creating an unforgettable tasting experience, and today you will learn how to prepare it like a true professional.

Necessary ingredients:

- 1 store-bought cake layer (preferably cocoa-flavored for a taste contrast)
- 600 ml liquid cream
- 1 large can of pineapple compote (about 800 g)
- 5 egg yolks
- 250 g sugar
- 350 ml milk
- 2 tablespoons flour
- 1 packet of Dr. Oetker Orange Finesse (or the grated zest of one orange)
- ½ vial of vanilla essence
- a few drops of orange essence
- 3 packets of gelatin
- 2 packets of cream stabilizer
- 2 packets of marzipan from Dr. Oetker
- powdered sugar (for shaping the marzipan)
- a few drops of natural blue food coloring (optional)

Step by step:

1. Preparing the pineapple:
The first step is to prepare your pineapple. Drain the pineapple compote well in a sieve to eliminate excess syrup. This step is essential to avoid a soggy cake. Keep the syrup to soak the cake layer later.

2. Vanilla cream:
Start the cream! In a bowl, soak the gelatin in 100 ml of cold water. Let it sit for a few minutes.

Meanwhile, in another bowl, whisk the egg yolks with the sugar until they become a creamy and lighter mixture. Add the flour and mix well to avoid lumps.

In a saucepan, combine the milk with the orange zest, vanilla essence, and a few drops of orange essence. Gently heat the mixture, being careful not to bring it to a boil. When the milk is warm, add the yolk mixture and stir continuously with a whisk. Cook on low heat, stirring constantly, until the cream thickens. Turn off the heat and add the soaked gelatin, stirring until it dissolves completely. Let the cream cool completely.

3. Whipping the cream:
In a large bowl, whip 400 ml of the liquid cream with one packet of cream stabilizer until it becomes firm. Once the vanilla cream has cooled, carefully fold the whipped cream into the vanilla cream, being careful not to deflate it. Reserve one-third of this cream for decoration.

In the remaining cream, add the drained pineapple pieces and gently mix. This is the moment when the flavors blend and make their presence felt!

4. Assembling the cake:
Now comes the fun part! On a serving platter, place the first layer of cake. Soak it with the pineapple syrup, but don’t overdo it to avoid making it too soggy. Spread half of the pineapple cream over the layer, then add another cake layer. Soak it again and add the remaining cream. Cover with the last cake layer and spread the reserved cream on top and around the sides to make the cake even and aesthetically pleasing.

5. Decorating with marzipan:
This is the stage that makes the difference! Knead the marzipan on a surface dusted with powdered sugar and, if desired, add a few drops of blue food coloring for a playful look. Roll out the marzipan with a rolling pin, then gently roll it onto the pin and place it over the cream-covered cake. Trim the edges for a clean finish.

6. Finishing the cake:
Whip the remaining cream with another packet of cream stabilizer and use it to decorate the cake, creating an elegant appearance. You can add a few pineapple pieces or fresh fruits for additional decoration.

Serving suggestion:
The cake is served cold, cut into beautiful slices, and can be accompanied by a glass of lemonade or iced tea, which will perfectly complement the sweetness and flavors of the cake. If you want a touch of originality, you can add a scoop of vanilla ice cream next to the cake slices.

Calories and nutritional benefits:
A serving of Diplomat Cake with Pineapple contains approximately 300-350 calories. It is a good source of energy due to the natural sugars from the pineapple and the proteins from the eggs and cream. Additionally, pineapple is rich in vitamin C, essential for the immune system.

Frequently asked questions:
- Can I use other types of fruit? Yes, you can try peaches, strawberries, or any other favorite fruit.
- How can I make the cake healthier? You can use reduced-fat cream or substitute sugar with a natural sweetener.
- Can it be stored in the freezer? Yes, the cake can be stored in the freezer, but it is recommended to consume it fresh to maintain its texture.

Possible variations:
If you want to experiment, you can replace the pineapple with mango or kiwi for an exotic combination. Additionally, adding a chocolate flavor to the cream can transform the dessert into something special.

Now that you have all the necessary information, it’s time to try this recipe! I guarantee you will bring smiles to your loved ones’ faces and create sweet memories in a warm atmosphere. Enjoy!