Every time I make diplomat cake without egg whites, I turn to this version because it is balanced and has no complicated steps. I've gone through a few experiments - once the cream leaked through the mold, another time I added too much fruit and the cream sank. The last time it turned out just right: firm, with straight ladyfingers and a light cream, with no trace of raw egg whites. I always use tropical fruits because they slice cleanly and don't leave much juice.
Quick Info
Total time: about 6 hours (includes cooling and setting in the fridge)
Actual working time: 40-50 minutes
Servings: 10-12
Difficulty: medium
Recipe type: festive cake, suitable for birthdays or special meals
Ingredients
300 g ladyfingers (about 40 pieces, depending on size and shape)
6 egg yolks
250 g granulated sugar
500 ml whipped cream (for whipping)
100 ml milk
1 can of pineapple rings (for decoration and base)
1 can of pineapple chunks (approx. 350 ml, for the interior)
2 ripe kiwis
2 mandarins (from compote or fresh, optional)
1 vanilla pod or 1 teaspoon vanilla essence
25 g gelatin granules
Preparation
1. Separate the egg yolks from the egg whites. The egg whites are not used in this recipe; I set them aside and can freeze them for another use.
2. Place the egg yolks in a heatproof bowl, add the sugar, and beat with a mixer until lightened in color and significantly increased in volume. This takes about 5-7 minutes. Pour the 100 ml of milk over the mixture, plus the seeds from the vanilla pod (or add the essence at the end).
3. Move the bowl over a pot of boiling water (double boiler). Stir constantly with a whisk or mixer until the sugar is completely dissolved and you get a thick, smooth cream. Do not let the bowl touch the water. About 5 minutes on low heat is sufficient. Remove the cream from the heat and let it cool completely at room temperature.
4. While the cream cools, hydrate the gelatin: place the 25 g of gelatin in a small bowl and pour 60 ml of pineapple juice over it (enough to cover it). Let the gelatin sit for 10 minutes to swell.
5. After the gelatin has hydrated, dissolve it in the microwave (20-30 seconds) or over a double boiler. Stir until there are no visible granules. Incorporate the liquid gelatin into the cooled egg yolk cream, mixing quickly.
6. Whip the cream until it becomes firm (not soft, but not overwhipped to the point of curdling). I usually use plant-based cream for stability, but natural cream works too. Gradually fold the whipped cream into the egg yolk cream with gelatin, using a spatula or whisk with wide movements, so the mixture doesn’t deflate.
7. Prepare the mold: use a springform pan (24 cm diameter). Line the inside with plastic wrap, letting the edges of the wrap extend over the top of the pan. This way, you can easily remove the cake at the end.
8. Cut the ladyfingers to the height of the mold. Place them vertically around the entire edge of the mold. At the bottom, arrange pineapple rings as evenly as possible, as this part will become the top when you invert the cake.
9. Add a layer of cream over the pineapple rings (about half of the mixture). Sprinkle half of the chopped fruits (pineapple chunks, kiwi, mandarins), then gently press the fruits with a teaspoon to sink slightly into the cream.
10. Pour the remaining cream and likewise add the rest of the fruits, gently incorporating them.
11. On top of the cream, place the remaining ladyfingers (this time, you can lightly soak them in pineapple juice so they are not dry). This will become the base after you invert the cake.
12. Cover everything with plastic wrap and refrigerate for at least 5 hours, ideally overnight. The cream needs to be fully set.
13. For serving: run a knife around the edge of the mold, invert the cake onto a platter, remove the ring and plastic wrap. Decorate with fresh fruits or slices of pineapple, and optionally whipped cream, if desired.
Why I make this recipe often
For me, it’s a cake recipe that doesn’t require too much effort and consistently turns out well, as long as I don’t overdo it with the fruits or liquid. It slices cleanly, is refreshing, and doesn’t need baking. The cream isn’t heavy, and the egg white-free version is more to my taste.
Tips and variations
Tips
Do not use a springform pan without a bottom – the cream may leak, especially before it sets.
Do not cut the ladyfingers randomly. They need to be equal to the mold, otherwise, you can’t invert the cake.
Do not overload the cake with too much fruit. If you add too much, it will release juice and the cream may become too soft.
If you use whipped cream for decoration, mix it with a stabilizer or a little dissolved gelatin so it doesn’t deflate.
Use ripe fruits without excess juice. Overripe kiwi doesn’t slice well, and berries don’t pair well with this type of cream.
Substitutions
You can replace tropical fruits with well-drained peaches from compote, fresh oranges, or mandarins.
If you don’t have a vanilla pod, use vanilla essence, but add it at the end, to the cooled cream.
The canned pineapple rings and chunks can only be replaced with equally juicy and sweet fruits.
Variations
There are variations with mascarpone or with vanilla cream with starch, but here I strictly use the egg yolk cream with whipped cream and gelatin.
If you want less cream, you can reduce the whipped cream to 400 ml, but the texture will be a bit denser.
If you don’t want to invert the cake, you can assemble it with decorative fruits on top, directly in the mold.
Serving ideas
It’s suitable for birthdays or festive occasions.
Serve the cake cold, cut with a sharp knife.
You can simply decorate it with thin slices of pineapple, kiwi, and mandarins or with a thin layer of whipped cream.
Frequently asked questions
1. Can I make the diplomat cake without a springform pan?
It’s possible, but you risk the cream leaking if you only use a ring. It’s much safer with a springform pan lined with plastic wrap.
2. Why shouldn’t I use berries in this cake?
Berries don’t bind well with this cream and can release too much juice, which excessively softens the mixture and changes the texture.
3. What can I do with the leftover egg whites?
You can freeze them and use them for meringues, sponge cakes, or roulades whenever you need.
4. How can I prevent the whipped cream from deflating during decoration?
Mix the decorative whipped cream with a stabilizer or a little dissolved gelatin. If you only use whipped cream, it may soften and ruin the final appearance.
5. Can I add more milk to the cream?
You can, but the cream will be much more liquid and will need more time to set. The final texture will be denser, not as airy.
Nutritional values (estimates)
For a medium slice (approx. 1/12 of the cake):
Calories: 350-370 kcal
Protein: 5-6 g
Fat: 14-15 g
Carbohydrates: 50-53 g
Values depend on the type of cream, fruits, and how much sugar is in the used compote. The cake is quite high in sugar and carbohydrates due to the ladyfingers and fruits.
Storage and reheating
The diplomat cake can be stored in the fridge, covered, for up to 3 days. It doesn’t freeze well and doesn’t need to be reheated. It’s best consumed while fresh, as long as the texture of the cream remains firm. If there’s leftover whipped cream for decoration, it may release a little water after 1-2 days, but it doesn’t affect the taste.
This is how I make it and the adjustments that have worked for me to consistently achieve good results. It’s not a fussy recipe, but it does require following the steps for a proper outcome.
Quick Info
Total time: about 6 hours (includes cooling and setting in the fridge)
Actual working time: 40-50 minutes
Servings: 10-12
Difficulty: medium
Recipe type: festive cake, suitable for birthdays or special meals
Ingredients
300 g ladyfingers (about 40 pieces, depending on size and shape)
6 egg yolks
250 g granulated sugar
500 ml whipped cream (for whipping)
100 ml milk
1 can of pineapple rings (for decoration and base)
1 can of pineapple chunks (approx. 350 ml, for the interior)
2 ripe kiwis
2 mandarins (from compote or fresh, optional)
1 vanilla pod or 1 teaspoon vanilla essence
25 g gelatin granules
Preparation
1. Separate the egg yolks from the egg whites. The egg whites are not used in this recipe; I set them aside and can freeze them for another use.
2. Place the egg yolks in a heatproof bowl, add the sugar, and beat with a mixer until lightened in color and significantly increased in volume. This takes about 5-7 minutes. Pour the 100 ml of milk over the mixture, plus the seeds from the vanilla pod (or add the essence at the end).
3. Move the bowl over a pot of boiling water (double boiler). Stir constantly with a whisk or mixer until the sugar is completely dissolved and you get a thick, smooth cream. Do not let the bowl touch the water. About 5 minutes on low heat is sufficient. Remove the cream from the heat and let it cool completely at room temperature.
4. While the cream cools, hydrate the gelatin: place the 25 g of gelatin in a small bowl and pour 60 ml of pineapple juice over it (enough to cover it). Let the gelatin sit for 10 minutes to swell.
5. After the gelatin has hydrated, dissolve it in the microwave (20-30 seconds) or over a double boiler. Stir until there are no visible granules. Incorporate the liquid gelatin into the cooled egg yolk cream, mixing quickly.
6. Whip the cream until it becomes firm (not soft, but not overwhipped to the point of curdling). I usually use plant-based cream for stability, but natural cream works too. Gradually fold the whipped cream into the egg yolk cream with gelatin, using a spatula or whisk with wide movements, so the mixture doesn’t deflate.
7. Prepare the mold: use a springform pan (24 cm diameter). Line the inside with plastic wrap, letting the edges of the wrap extend over the top of the pan. This way, you can easily remove the cake at the end.
8. Cut the ladyfingers to the height of the mold. Place them vertically around the entire edge of the mold. At the bottom, arrange pineapple rings as evenly as possible, as this part will become the top when you invert the cake.
9. Add a layer of cream over the pineapple rings (about half of the mixture). Sprinkle half of the chopped fruits (pineapple chunks, kiwi, mandarins), then gently press the fruits with a teaspoon to sink slightly into the cream.
10. Pour the remaining cream and likewise add the rest of the fruits, gently incorporating them.
11. On top of the cream, place the remaining ladyfingers (this time, you can lightly soak them in pineapple juice so they are not dry). This will become the base after you invert the cake.
12. Cover everything with plastic wrap and refrigerate for at least 5 hours, ideally overnight. The cream needs to be fully set.
13. For serving: run a knife around the edge of the mold, invert the cake onto a platter, remove the ring and plastic wrap. Decorate with fresh fruits or slices of pineapple, and optionally whipped cream, if desired.
Why I make this recipe often
For me, it’s a cake recipe that doesn’t require too much effort and consistently turns out well, as long as I don’t overdo it with the fruits or liquid. It slices cleanly, is refreshing, and doesn’t need baking. The cream isn’t heavy, and the egg white-free version is more to my taste.
Tips and variations
Tips
Do not use a springform pan without a bottom – the cream may leak, especially before it sets.
Do not cut the ladyfingers randomly. They need to be equal to the mold, otherwise, you can’t invert the cake.
Do not overload the cake with too much fruit. If you add too much, it will release juice and the cream may become too soft.
If you use whipped cream for decoration, mix it with a stabilizer or a little dissolved gelatin so it doesn’t deflate.
Use ripe fruits without excess juice. Overripe kiwi doesn’t slice well, and berries don’t pair well with this type of cream.
Substitutions
You can replace tropical fruits with well-drained peaches from compote, fresh oranges, or mandarins.
If you don’t have a vanilla pod, use vanilla essence, but add it at the end, to the cooled cream.
The canned pineapple rings and chunks can only be replaced with equally juicy and sweet fruits.
Variations
There are variations with mascarpone or with vanilla cream with starch, but here I strictly use the egg yolk cream with whipped cream and gelatin.
If you want less cream, you can reduce the whipped cream to 400 ml, but the texture will be a bit denser.
If you don’t want to invert the cake, you can assemble it with decorative fruits on top, directly in the mold.
Serving ideas
It’s suitable for birthdays or festive occasions.
Serve the cake cold, cut with a sharp knife.
You can simply decorate it with thin slices of pineapple, kiwi, and mandarins or with a thin layer of whipped cream.
Frequently asked questions
1. Can I make the diplomat cake without a springform pan?
It’s possible, but you risk the cream leaking if you only use a ring. It’s much safer with a springform pan lined with plastic wrap.
2. Why shouldn’t I use berries in this cake?
Berries don’t bind well with this cream and can release too much juice, which excessively softens the mixture and changes the texture.
3. What can I do with the leftover egg whites?
You can freeze them and use them for meringues, sponge cakes, or roulades whenever you need.
4. How can I prevent the whipped cream from deflating during decoration?
Mix the decorative whipped cream with a stabilizer or a little dissolved gelatin. If you only use whipped cream, it may soften and ruin the final appearance.
5. Can I add more milk to the cream?
You can, but the cream will be much more liquid and will need more time to set. The final texture will be denser, not as airy.
Nutritional values (estimates)
For a medium slice (approx. 1/12 of the cake):
Calories: 350-370 kcal
Protein: 5-6 g
Fat: 14-15 g
Carbohydrates: 50-53 g
Values depend on the type of cream, fruits, and how much sugar is in the used compote. The cake is quite high in sugar and carbohydrates due to the ladyfingers and fruits.
Storage and reheating
The diplomat cake can be stored in the fridge, covered, for up to 3 days. It doesn’t freeze well and doesn’t need to be reheated. It’s best consumed while fresh, as long as the texture of the cream remains firm. If there’s leftover whipped cream for decoration, it may release a little water after 1-2 days, but it doesn’t affect the taste.
This is how I make it and the adjustments that have worked for me to consistently achieve good results. It’s not a fussy recipe, but it does require following the steps for a proper outcome.