Diplomat cake with fruit and whipped cream. A simple dessert to make, no baking

  • Best diplomat cake with fruit and whipped cream.
  • A simple no-bake recipe.

Diplomat cake with fruit and whipped cream is a cool dessert that you can enjoy with the family and on big days, but also on any day, because it is prepared with minimal effort. Since it does not require baking, preparation time is reduced.

Diplomat cake with fruit and whipped cream

Because the cake is delicious and colorful, it is sure to be a favorite for your little one. For its manufacture, the fruit used can vary and a lot, but the difference is strawberry and pineapple.

Ingredients for diplomat cake with fruit and whipped cream

– 5 whole eggs

– 200 grams of sugar

– 1 pinch of salt

– 40 g gelatin granules or sheets

– 450 gr pineapple compote or other fruit

– 30 grams of candied orange peel

– 750 gr liquid whipped cream, sweetened

– fruits of your choice, fresh and from compotes (pineapple, kiwi, tangerine, orange, strawberry, etc.)

– 12 champagne biscuits.

Diplomat cake recipe with fruit and whipped cream

The only part that needs more attention is making the egg cream. The cream obtained will be put in a bowl with cream and fruits and will be mixed.

Preparation of egg cream

Place hydrated gelatin in 100 milliliters of syrup from pineapple compote. Put all the eggs together with the sugar in a saucepan. Place the pot on top of another, larger pot, where you added the hot water. Place the pot on the stove over medium heat. With a pear-shaped beater, intensively mix the eggs with sugar.

You have to keep stirring the egg cream. It is important not to reach the boiling point, so as not to turn into an omelet. The cream should heat up to 80 degrees Celsius and become the consistency of pudding. Place the egg custard pan elsewhere. Then, add the hydrated gelatin to the warm cream. Stir until the gelatin is dissolved and well blended into the cream. Also in warm egg cream, add candied orange zest, as well as dried fruit from compote and fresh, diced.

Meanwhile, beat the liquid whipping cream until thick and slowly add it to the fruit egg cream.

Assemble the cake

A cake pan with a diameter of 25 cm and a removable ring will be used. Cover the inside of the mold with cling film. At the base of the form, but also on the walls of the ring, place fruit slices. Moisten them with syrup from the compote to stick to the foil.

Spread 1/3 cream over the fruit at the bottom. On top of the cream, put a champagne sponge, dipped in syrup from compote. Apply the second part of the cream and continue with the biscuits, then again with the cream and again with the biscuits. Put the cake in the cold for 5-6 hours, then you can turn it over on a tray and carefully remove the foil.

It is recommended to divide the cake the next day, after cooling it for several hours in the refrigerator.

Also read: Cereal Cake Recipes! The simplest and most delicious dessert

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