Diplomat Cake – Classic and Creamy Dessert
Ingredients
- 5 egg yolks (separated from egg whites)
- 200 grams sugar
- A pinch of salt
- 250 milliliters milk
- 25 grams gelatin
- 70 milliliters cold water (for hydrating the gelatin)
- 1 tablespoon vanilla extract
- Zest of 1 lemon
- 750 milliliters heavy cream (whipped)
- 700 grams canned fruits (drained)
- Ladyfingers (enough to line the mold)
- Fruit compote juice (for soaking ladyfingers)
Instructions
- Prepare the Cream Base:
-
- In a large pan, whisk together egg yolks, sugar, and salt until smooth.
- Gradually add milk while stirring, then heat the mixture over low heat.
- Stir continuously until the mixture becomes hot but does not curdle.
-
- Hydrate the Gelatin:
-
- In a small bowl, mix gelatin with cold water and let it sit for a few minutes.
- Once the egg mixture is hot, remove it from heat and add hydrated gelatin, stirring well until dissolved.
- Mix in vanilla extract and lemon zest, then transfer to a bowl and let it cool to room temperature.
-
- Prepare the Cream:
-
- Whip the heavy cream until it reaches a firm consistency.
- Slowly incorporate the cooled egg mixture while mixing gently.
- Add the drained fruit and fold everything together.
-
- Assemble the Cake:
-
- Place an adjustable cake ring on a serving plate.
- Quickly dip the ladyfingers in fruit compote juice and arrange them around the edges and bottom of the mold.
- Pour the prepared cream mixture over the ladyfingers and smooth the top.
-
- Chill and Serve:
-
- Refrigerate the cake overnight for the best texture and flavor.
- Before serving, decorate with fresh or canned fruit on top.
Enjoy your delicious homemade Diplomat Cake! -