Diplomat cake with white chocolate and fruits.

Diplomat Cake with White Chocolate and Fruits: An Unforgettable Delicacy

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 12 hours (including cooling time)
Servings: 12

Welcome to the world of sweet delicacies! Today we aim to create a Diplomat Cake with White Chocolate and Fruits, a refined dessert perfect for any special occasion or simply to indulge yourself. This recipe is a perfect combination of fluffy sponge, delicate cream, and sweet fruits that will surely win you over. Let's get started!

A Brief History of the Diplomat Cake

The Diplomat Cake is an elegant dessert often associated with festive meals. It was created to pay homage to culinary refinement, being a symbol of good taste. Its soft sponge, fine cream, and fresh or canned fruits blend harmoniously, offering a contrast of textures and flavors. It is the dessert that brings smiles to the faces of loved ones!

Ingredients:

Sponge:
- 4 eggs (preferably fresh, from trusted farms)
- 150 g sugar (try cane sugar for a more caramelized note)
- 5 tablespoons flour (plain wheat flour)
- 2 tablespoons cornstarch (for a finer texture)
- 2 tablespoons water
- 2 tablespoons oil (sunflower or canola oil is ideal)
- 1 teaspoon baking powder
- a pinch of salt

Cream:
- 3 eggs
- 2 tablespoons flour
- 2 tablespoons sugar
- 50 ml sour cream (choose a sour cream with at least 25% fat for a rich taste)
- 150 ml warm water or milk
- 200 g white chocolate (choose high-quality chocolate for an intense flavor)
- 2 packets gelatin (granulated gelatin is easier to use)
- 650 g sweetened whipped cream (preferably 35% fat)
- 600 g mixed fruit compote (pineapple, peaches, cherries)
- 2 packets vanilla sugar

Decoration:
- 400 g whipped cream + 250 g sour cream + 2 tablespoons powdered sugar with vanilla
- 80 g chocolate + 1 tablespoon butter for glazing
- burnt sugar syrup (for a caramelized taste and a touch of sophistication)

Preparing the Sponge:

1. Preparing the Egg Whites: Separate the egg whites from the yolks. In a clean bowl, whip the egg whites until foamy. Gradually add the sugar, continuing to whip until completely dissolved. The consistency should be firm and glossy.

2. Mixing the Yolks: In another bowl, beat the yolks with the oil and water until they form a homogeneous mixture.

3. Combining the Ingredients: Add the yolk mixture to the egg whites, then sift in the flour, cornstarch, baking powder, and salt. Gently fold with a spatula in an up-and-down motion to avoid losing air from the egg whites.

4. Baking the Sponge: Line a 24-26 cm round cake pan with parchment paper. Pour the mixture into the pan, level the surface, and bake in a preheated oven at 160°C (low to medium heat) for about 30 minutes or until the sponge passes the toothpick test. Let it cool completely.

Preparing the Cream:

1. Hydrating the Gelatin: Soak the gelatin in 50 ml of the compote juice.

2. Preparing the Pastry Cream: In a double-bottomed pan, mix the eggs, sugar, and flour. Add the sour cream and gradually the warm water or milk. Place the pan over low heat, stirring continuously to avoid lumps. Cook until the mixture thickens.

3. Incorporating the Chocolate: Once the mixture is thickened, remove the pan from the heat and add the chopped chocolate. Stir until the chocolate melts completely. Add the hydrated gelatin and mix well.

4. Adding the Fruits: Let the mixture cool slightly, then add the drained fruits from the compote and the whipped cream, gently folding to avoid deflating the cream.

Assembling the Cake:

1. Preparing the Sponge: Cut the sponge in half horizontally. Place the first half on a serving platter and soak it with a simple syrup (burnt sugar diluted with water).

2. Adding the Cream: Surround the sponge with a cake ring, pour in the white chocolate cream, and level it. Place the second sponge on top and soak it again.

3. Cooling: Cover the cake and refrigerate overnight (or for 4-5 hours) to firm up the cream.

4. Decorating: With a thin knife, detach the cream from the sides of the pan and remove the ring. Whip 400 g of cream with 250 g of sour cream and 2 tablespoons of powdered sugar with vanilla, then cover the cake with this mixture.

5. Glazing: Melt the chocolate with the butter and let it cool slightly. Using a spoon, drizzle some glaze over the sides of the cake, creating an elegant effect.

Helpful Tips:

- Ensure that the ingredients are at room temperature for better emulsification.
- You can add a splash of vanilla or rum extract for extra flavor.
- The cake keeps well in the fridge for 3-4 days, but it's best enjoyed fresh.

Nutritional Benefits:

- The fruits in the compote provide vitamins and antioxidants.
- White chocolate offers a dose of energy and well-being due to its healthy fats.
- Whipped cream adds an airy texture and a delicate taste, making each slice a delight.

Frequently Asked Questions:

1. Can I use other fruits?
Absolutely! You can replace the canned fruits with fresh fruits like strawberries, raspberries, or blueberries, depending on the season.

2. What can I do if I don't have gelatin?
You can substitute gelatin with agar-agar, but you will need to follow the specific preparation instructions for it.

3. How can I store the cake?
The cake keeps well in the fridge for 3-4 days, but it is best consumed fresh.

Serving Suggestions:

The Diplomat Cake with White Chocolate and Fruits is perfect to be served alongside a fragrant tea or an espresso coffee. Also, a glass of sparkling wine or a fruit cocktail can perfectly complement this delicacy.

I hope this recipe brings you joy and indulgence in every slice. Enjoy cooking and savor every moment spent in the kitchen!