Diplomat Cake with Yogurt
I made this diplomat cake with yogurt on a significant day for our family, the Feast of the Three Hierarchs. I chose the recipe because I didn't have a classic cake pan, so I improvised with a pot, and the result was simple and suitable for the celebration. The sponge is a quick one made with eggs, and the cream includes yogurt, fruits, and a pineapple compote, which gives it a fresh taste. Everything came together nicely even without many utensils.
Quick Info
Total Time: approx. 6 hours (including cooling)
Preparation Time: 45 minutes
Baking Time for Sponge: 25-30 minutes
Servings: 10-12
Difficulty: Medium
Recipe Type: Festive cake, dessert for holidays or anniversaries
Ingredients
For the sponge:
5 eggs
5 tablespoons sugar
5 tablespoons flour
For the cream:
200 ml vegetable whipped cream (like Hulala)
300 g plain yogurt
4 tablespoons powdered sugar
1 packet gelatin granules
1 vial rum essence
1 can pineapple (chunks)
2 oranges
For the syrup (using the liquid from the compote):
juice from the pineapple compote
100 ml water
a little sugar (to taste)
half a vial of rum essence (the rest goes into the cream)
For finishing:
fruits from the mixture and whipped cream reserved for decoration
Preparation Method
1. Sponge
1.1. Preheat the oven to medium heat. If you don't have a cake pan, you can use a pot (24 cm in diameter), greased with margarine and lined with flour or baking paper.
1.2. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing until the egg whites are firm and glossy, and the sugar is no longer gritty.
1.3. Gently fold the yolks into the egg whites until just combined.
1.4. Set the mixer aside. Add the sifted flour, mixing with a spoon from the bottom up in wide movements to maintain the volume.
1.5. Pour the mixture into the prepared pan. Bake for 25-30 minutes. Do not open the oven door for the first 15 minutes.
1.6. Test the sponge with a toothpick; if it comes out clean, it's done. Remove the sponge and let it cool completely in the pan or on a rack.
2. Syrup
2.1. Drain the liquid from the pineapple compote into a small saucepan.
2.2. Add 100 ml of water, a little sugar, and the remaining half vial of rum essence.
2.3. Heat over low until the sugar dissolves. Let the syrup cool.
3. Cream
3.1. In a large bowl, mix the yogurt with the powdered sugar and half of the rum essence. Set aside for a few minutes.
3.2. Separately, whip the cream until stiff. Reserve a few tablespoons of whipped cream for decoration at the end.
3.3. Cut the pineapple and oranges into small cubes. Set aside.
4. Gelatin
4.1. Prepare the gelatin according to the packet instructions (hydrate in cold water, then dissolve in a double boiler or over steam, without boiling).
4.2. Mix the dissolved gelatin into the yogurt cream, ensuring it is well combined.
4.3. Gently fold in the whipped cream (except for the reserved portion for decoration) and the chopped fruits.
5. Assembly
5.1. Line the dish in which you baked the sponge with plastic wrap.
5.2. Cut the sponge into two layers.
5.3. Place the top layer of the sponge upside down in the dish.
5.4. Lightly soak the sponge with the prepared syrup.
5.5. Pour all the cream over the first layer of sponge.
5.6. Place the second layer of sponge (bottom side up) over the cream, pressing gently to settle it.
5.7. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
6. Serving
6.1. Remove the cake from the refrigerator, carefully invert it onto a serving plate, and remove the plastic wrap.
6.2. Decorate as desired with the reserved whipped cream and fruits.
Why I Make This Recipe Often
I prepare it because it doesn't require complicated ingredients, is not fussy about utensils, and can be adapted based on what I have in the fridge. It's refreshing, keeps well in the fridge, and has a balanced flavor, not too sweet or too sour. It slices easily, making it practical for gatherings with more people.
Tips and Variations
Tips
Make sure the sponge is completely cooled before cutting and adding the cream, so it doesn't melt.
Reserve a few tablespoons of whipped cream for decoration before mixing it into the cream.
The gelatin must be fully dissolved; otherwise, lumps may remain in the cream.
Don't overdo the syrup; the sponge should be moist but not soggy.
Substitutions
You can use any plain yogurt without fruit or sugar, so you can adjust the sweetness to your taste.
If you don't have vegetable whipped cream, regular heavy cream for desserts can also work, whipped until stiff.
Pineapple can be replaced with other canned fruits (peaches, pears), according to your preference.
Variations
You can add other fruits to the cream: kiwi, grapes, mandarins, depending on what you have on hand.
For flavor, the rum essence can be swapped for a bit of vanilla or grated orange peel.
If desired, you can layer fruits on top for decoration.
Serving Ideas
Serve cold, straight from the refrigerator, cut into appropriate slices.
For presentation, you can top with colorful seasonal fruits and a bit of whipped cream.
Frequently Asked Questions
1. Can I use a different type of yogurt?
Yes, any plain yogurt works, but if it's too thin, you can strain it a bit with cheesecloth.
2. Can I make the sponge with whole wheat flour?
You can try, but the texture will be a bit denser and the flavor more rustic.
3. Is gelatin necessary?
To ensure the cake sets nicely, gelatin is essential. Without it, the cream will be too soft.
4. Can I use a different fruit instead of pineapple?
Yes, peaches, pears, or any canned fruit work, just make sure they are not too watery.
5. Can I make the cake a day in advance?
Yes, it can be made a day ahead; in fact, it's recommended to let the cream set properly.
Nutritional Values (estimates for 1 serving out of 12)
Calories: approx. 220 kcal
Protein: 5 g
Fat: 7 g
Carbohydrates: 35 g
Values are indicative and depend on the accuracy of the ingredients used (yogurt, cream, amount of sugar, and fruits).
Storage and Reheating
The diplomat cake with yogurt keeps well in the refrigerator, covered, for up to 3 days. Freezing and reheating are not recommended. It should be served cold, directly from the refrigerator. If left too long, the sponge may become excessively soggy.
I made this diplomat cake with yogurt on a significant day for our family, the Feast of the Three Hierarchs. I chose the recipe because I didn't have a classic cake pan, so I improvised with a pot, and the result was simple and suitable for the celebration. The sponge is a quick one made with eggs, and the cream includes yogurt, fruits, and a pineapple compote, which gives it a fresh taste. Everything came together nicely even without many utensils.
Quick Info
Total Time: approx. 6 hours (including cooling)
Preparation Time: 45 minutes
Baking Time for Sponge: 25-30 minutes
Servings: 10-12
Difficulty: Medium
Recipe Type: Festive cake, dessert for holidays or anniversaries
Ingredients
For the sponge:
5 eggs
5 tablespoons sugar
5 tablespoons flour
For the cream:
200 ml vegetable whipped cream (like Hulala)
300 g plain yogurt
4 tablespoons powdered sugar
1 packet gelatin granules
1 vial rum essence
1 can pineapple (chunks)
2 oranges
For the syrup (using the liquid from the compote):
juice from the pineapple compote
100 ml water
a little sugar (to taste)
half a vial of rum essence (the rest goes into the cream)
For finishing:
fruits from the mixture and whipped cream reserved for decoration
Preparation Method
1. Sponge
1.1. Preheat the oven to medium heat. If you don't have a cake pan, you can use a pot (24 cm in diameter), greased with margarine and lined with flour or baking paper.
1.2. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing until the egg whites are firm and glossy, and the sugar is no longer gritty.
1.3. Gently fold the yolks into the egg whites until just combined.
1.4. Set the mixer aside. Add the sifted flour, mixing with a spoon from the bottom up in wide movements to maintain the volume.
1.5. Pour the mixture into the prepared pan. Bake for 25-30 minutes. Do not open the oven door for the first 15 minutes.
1.6. Test the sponge with a toothpick; if it comes out clean, it's done. Remove the sponge and let it cool completely in the pan or on a rack.
2. Syrup
2.1. Drain the liquid from the pineapple compote into a small saucepan.
2.2. Add 100 ml of water, a little sugar, and the remaining half vial of rum essence.
2.3. Heat over low until the sugar dissolves. Let the syrup cool.
3. Cream
3.1. In a large bowl, mix the yogurt with the powdered sugar and half of the rum essence. Set aside for a few minutes.
3.2. Separately, whip the cream until stiff. Reserve a few tablespoons of whipped cream for decoration at the end.
3.3. Cut the pineapple and oranges into small cubes. Set aside.
4. Gelatin
4.1. Prepare the gelatin according to the packet instructions (hydrate in cold water, then dissolve in a double boiler or over steam, without boiling).
4.2. Mix the dissolved gelatin into the yogurt cream, ensuring it is well combined.
4.3. Gently fold in the whipped cream (except for the reserved portion for decoration) and the chopped fruits.
5. Assembly
5.1. Line the dish in which you baked the sponge with plastic wrap.
5.2. Cut the sponge into two layers.
5.3. Place the top layer of the sponge upside down in the dish.
5.4. Lightly soak the sponge with the prepared syrup.
5.5. Pour all the cream over the first layer of sponge.
5.6. Place the second layer of sponge (bottom side up) over the cream, pressing gently to settle it.
5.7. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
6. Serving
6.1. Remove the cake from the refrigerator, carefully invert it onto a serving plate, and remove the plastic wrap.
6.2. Decorate as desired with the reserved whipped cream and fruits.
Why I Make This Recipe Often
I prepare it because it doesn't require complicated ingredients, is not fussy about utensils, and can be adapted based on what I have in the fridge. It's refreshing, keeps well in the fridge, and has a balanced flavor, not too sweet or too sour. It slices easily, making it practical for gatherings with more people.
Tips and Variations
Tips
Make sure the sponge is completely cooled before cutting and adding the cream, so it doesn't melt.
Reserve a few tablespoons of whipped cream for decoration before mixing it into the cream.
The gelatin must be fully dissolved; otherwise, lumps may remain in the cream.
Don't overdo the syrup; the sponge should be moist but not soggy.
Substitutions
You can use any plain yogurt without fruit or sugar, so you can adjust the sweetness to your taste.
If you don't have vegetable whipped cream, regular heavy cream for desserts can also work, whipped until stiff.
Pineapple can be replaced with other canned fruits (peaches, pears), according to your preference.
Variations
You can add other fruits to the cream: kiwi, grapes, mandarins, depending on what you have on hand.
For flavor, the rum essence can be swapped for a bit of vanilla or grated orange peel.
If desired, you can layer fruits on top for decoration.
Serving Ideas
Serve cold, straight from the refrigerator, cut into appropriate slices.
For presentation, you can top with colorful seasonal fruits and a bit of whipped cream.
Frequently Asked Questions
1. Can I use a different type of yogurt?
Yes, any plain yogurt works, but if it's too thin, you can strain it a bit with cheesecloth.
2. Can I make the sponge with whole wheat flour?
You can try, but the texture will be a bit denser and the flavor more rustic.
3. Is gelatin necessary?
To ensure the cake sets nicely, gelatin is essential. Without it, the cream will be too soft.
4. Can I use a different fruit instead of pineapple?
Yes, peaches, pears, or any canned fruit work, just make sure they are not too watery.
5. Can I make the cake a day in advance?
Yes, it can be made a day ahead; in fact, it's recommended to let the cream set properly.
Nutritional Values (estimates for 1 serving out of 12)
Calories: approx. 220 kcal
Protein: 5 g
Fat: 7 g
Carbohydrates: 35 g
Values are indicative and depend on the accuracy of the ingredients used (yogurt, cream, amount of sugar, and fruits).
Storage and Reheating
The diplomat cake with yogurt keeps well in the refrigerator, covered, for up to 3 days. Freezing and reheating are not recommended. It should be served cold, directly from the refrigerator. If left too long, the sponge may become excessively soggy.