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Diplomat Cake – Classic and Creamy Dessert
Ingredients
5
egg yolks (separated from egg whites)
200
g
sugar
A pinch of salt
250
ml
milk
25
g
gelatin
70
ml
cold water (for hydrating the gelatin)
1
tbsp
vanilla extract
Zest of 1 lemon
750
ml
heavy cream (whipped)
700
g
canned fruits (drained)
Ladyfingers (enough to line the mold)
Fruit compote juice (for soaking ladyfingers)
Instructions
1
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.
2
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.
3
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.
4
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.
5
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!