Fruit diplomat cake without ladyfingers

Name: Fruit diplomat cake without ladyfingers
Ingredients: 5 eggs; 1/4 teaspoon salt; 5 tablespoons sugar; 5 tablespoons oil; 5 tablespoons flour; 1 teaspoon vanilla extract; 2 medium oranges (300 g); 3 medium bananas (450 g); 4 kiwis (300 g); 1 can pineapple in syrup (560 g); 100 ml syrup from the can; 500 ml Hulala whipping cream; 2 teaspoons rum extract; 50 g chocolate

Dessert - Fruit diplomat cake without ladyfingers by Gabriela E. - Recipia

Fruit diplomat cake without ladyfingers is served chilled, with a fluffy sponge and fruit whipped cream filling. The sponge is rolled into a spiral, and when sliced, you can see the strips and pieces of fruit. I cut the kiwi into small, even cubes so they’re well distributed in each slice. Preparation: 45 minutes. Cooking: 25 minutes. Resting: 4 hours. Total time: 5 hours and 10 minutes. Servings: 12. About 300 kcal and 5 g protein per serving.

Ingredients

For the sponge

5 eggs
1/4 teaspoon salt
5 tablespoons sugar
5 tablespoons oil
5 tablespoons flour
1 teaspoon vanilla extract

For the cream

2 medium oranges (300 g)
3 medium bananas (450 g)
4 kiwis (300 g)
1 can pineapple in syrup (560 g)
100 ml syrup from the can
500 ml Hulala whipping cream
2 teaspoons rum extract

For decorating

50 g chocolate

Preparation

1. Separate the eggs. Beat the egg whites with the salt until foamy, then gradually add the sugar and continue beating until glossy. 2. Beat the egg yolks with the oil and fold them into the egg whites. Sift the flour over the mixture, add the vanilla extract and gently mix. 3. Spread the batter in a 30 x 40 cm pan lined with baking paper. Bake at 180°C for 25 minutes, until the sponge is lightly browned and springs back when touched. Let it cool completely, about 1 hour. 4. Peel the oranges, bananas and kiwi and cut them into small cubes. Drain the pineapple, reserving 100 ml of syrup for the sponge, and cut the pieces smaller if needed. Set a few fruit cubes aside for decoration. 5. Whip the cream until firm and set aside 100 ml for covering and decorating. Mix the remaining 400 ml with the fruit and rum extract. 6. Cut the cooled sponge into 3 equal strips. Lightly soak them with the 100 ml of syrup, then spread equal amounts of the fruit cream over each strip. 7. Roll the first strip up like a snail and stand it upright, with the spiral visible on top. Continue with the other two strips, wrapping them around the first one in turn. 8. Cover the cake with the reserved 100 ml of whipped cream and decorate with the fruit set aside. Melt the chocolate in a bain-marie for about 4 minutes, stirring until smooth, then use it to decorate. Refrigerate the cake for 3 hours before serving.

Notes

Serve chilled, with coffee or unsweetened tea, which won’t overpower the fruit flavors. For a different combination, you can replace the 4 kiwis with 300 g of strawberries, thoroughly dried; cut them into cubes too. The sponge contains eggs and gluten, so it isn’t suitable for a meal without these allergens. Keep the cake covered in the refrigerator and eat it within 3 days; the cut fruit will gradually release its juice into the cream. Oranges with a thick white pith can taste bitter, so remove it carefully before cutting them. Very soft bananas get squashed in the mixture; choose ripe ones that are still firm to the touch. If the kiwi or orange leaves a lot of juice on the cutting board, pat the cubes dry with paper towel before adding them to the cream. You can speed up the sponge’s cooling a little, but if it’s still warm, it will break when you lift it off the paper. I like the kiwi cubes about the size of a sugar cube, so they’re evenly distributed in the slices.