Happy Sunday, everyone! I hope you are having a good one no matter the side of the planet you are on.
Today I want to share a cake which I have already made for two or three times, that even if it didn't catch my attention from the first time I discovered it, since my bf loves it I ended up making at least once per year, also turning out as an option of a really fresh and tasty slice to have during the hot seasons when you are craving for a dessert but not too sweet.
This is called "Diplomat" and it's often known as a traditional Romanian dessert although it is more of an adaption of the french dessert known as "Charlotte Russe". The Diplomat cake can be made either in the shape of a cake (as the original recipe) or in a tray and have small pieces of it like a dessert. So it suits as both an anniversary cake or a dessert to enjoy at home.
- 500ml of whipping cream
- 500ml of milk
- 400g ladyfingers
- 200g sugar
- 2x packets of powdered gelatin
- 5x egg yolks
- 3x oranges
- 5x kiwi
- 150g canned pineapple slices
- 150g fresh strawberries
- 2x tablespoons of flour
- 1x bottle of lemon extract (30ml)
First thing I did was to hydrate the gelatin by pour warm water over the gelatin packets which then I mixed slowly and let it rest for a couple of minutes until it set and increased its volume.
While the gelatin was put on rest, I started making the cream of the cake by mixing the sugar, egg yolks, flour and lemon extract in a large pot.
I mixed everything together and then started pouring the milk gradually, and kept mixing to incorporate everything well. The cream resulted should be smooth and lump-free.
The next step was to add the pot on the stove and cook it while mixing continuously until the cream started to thicken to a pudding-like consistency. It took one or two boils before reaching the consistency mentioned.
Once you get this, let it rest and cool for a bit but don't get entirely cooled. Next thing I did was to incorporate within the cream the gelatine I previously got ready, where it's very important for the cream not to be hot because it will kill the gelatin, but warm enough to melt it.
While the cream was still cooling after incorporating the gelatin, I started cutting the fruits in medium parts to avoid having the fruits squeezed of juice if being cut in pieces that are too small.
Once everything was cut, I started lining the fruits with paper towels to absorb the moisture or juice that could curdle the cream when will be added in the cake.
The next step I did was beating the whipping cream on high speed until it resulted a stiff whipped cream, where then I incorporated gradually the cream that was put on rest with the gelatin.
For this step it's important to incorporate everything slowly and gradually because it could, again, split the cream.
Using an automatic kitchen mixer made everything be incorporated pretty quick, without risking to have the cream split unless I would have opted for a high speed. But on the first level of speed, it turned out just great.
The next step was to start assembling the cake, where I used ladyfingers soaked in the pineapple juice, just like they are soaked in coffee when making tiramisu.
You can either keep a single level to cover the bottom of the cake or surround the shape as well, just like I did, it's up to you.
Then I added a third of the cream and spread the sliced fruits. You can add as much as you'd like, but the cream is quite foamy so it is worth having a lot of fruits inside.
Then I kept repeating the process of adding a new level of cream and fruits until the shape was fully completed. It took me 3 or 4 layers if I remember right, keeping the top with fruits on the surface for a pretty look.
This is how the Diplomat Cake turned out at the end of the day, where I poured some cocoa flakes for an even prettier look.
The cake needs to stay in the fridge for at least 6 hours but I personally left it over the night to make sure everything was incorporated well.
The results? Everyone loved it. Nevertheless I completely forgot to take a picture of the section again, because we were all too focuse to enjoy it, but what matters the most is that it's not difficult to make even if it seems so at first, and it represents a really nice dessert to have in the summer being very refreshing.
Other food recipes I shared on the chain from the Tasty Sunday series:
- Pasta with sauce, ham and cheese
- Babka Sweet Bread
- Rainbow Painted Eggs
- Omelette with vegetables and cheese
- Homemade Hamburgers
- Smoothie with fruits and cereals
- Tiramisu Cake Recipe
- Elderflower Cocktail
- Homemade Doner Kebab
- Simple Homemade Rice Milk
- Banana Oatmeal Crumb Cake
- Chocolate Profiterole Cake
- Vegetarian Hamburger
- Traditional Turkish Dish with Mushrooms
- Protean American Pancakes
- Baked Muffins with Protein
- Healthy Cake Recipe
- Homemade Snickers Recipe
- Diplomat Cake Recipe
Gabriela Travels is a Curator for Worldmappin and Hive Gaming communities, but also the FOUNDER of "Festival Mania" who started this community from the passion of attending various festivals and with the purpose of encouraging more people to explore festivals all around the world and share their experiences.
At the same time, Gabriela is an independent Graphic Design Freelancer since 2019 completing over 600+ orders in this time and collaborating with various businesses and people from all over the globe.
Additionally, Gabriela has her own corner on the internet since 2017 where she writes various articles for her blog, the most popular being the travel ones (350+ articles written on this field), but also approaching other topics as well, like game and book reviews, lets plays, movie and series reviews, photography posts, cooking recipes and more, boosting the total number of articles written to 850+ blog posts.
Gabriela is also a gamer since she was 11 years old and gaming remains one of her biggest passions along with traveling, owning a YouTube channel for each of the two.
