Diplomat cake with fruits

This amazing diplomat cake is one of my favorites. This recipe has been in my family as long as I`ve known myself. This is a cake that it`s made of a basic cake, a cream, and fruits. There are lots of possible combinations, and I know many recipes for this cake. But this one is my favorite. Last week was my birthday and Saturday I had some friends over. I made this cake and everyone loved it. 


  
  This recipe is a little bit harder, but if you pay attention to the recipe and my tips, I`m sure you can handle it, and your cake will be amazing.

  First, you have to bake the basic cake. I already posted this recipe, so all the ingredients and tips are there. 

For the cream, you need the following ingredients:

• 5 eggs (6 if they`re small)
• 250 gr sugar
• 2 spoons vanilla sugar
• zest of 1 orange
• 500 ml milk
• 30 gr gelatine
• 500 gr liquid whipped cream
• vanilla or rum essence (just a few drops)

You also need fruits for this cake. I made the cake with oranges (you need about 2-3 oranges) and kiwi (about 3-4).

After you make the basic cake, let it cool and cut it into two round pieces. 

   Put all the following ingredients in a pot and mingle them well: the eggs, sugar, vanilla sugar and the zest from 1 orange. Mingle well all the ingredients until the sugar starts melting (disappearing). 

When it`s done, add slowly the 500 ml milk (the milk has to be warm). Put the pot on the stove and keep mingling until the cream boils. You have to be careful here. You don`t need to boil the cream. When you see that it starts boiling, turn off the stove. You don`t want to over boil the cream, it won`t be good then. 

Put the gelatine in some hot water (2-3 spoons). And mingle until the gelatine dissolves. If it doesn`t, you can put it on the stove for a little time, until you make sure that the gelatine is dissolved in the water. Then, add the hot gelatine to the hot cream you made before.

While you let this cream cold, beat up the whipped cream. Beat it up really good.

When the cream is cold,  mingle it with the whipped cream.

Peel off the oranges and the kiwi. Then cut them into round slices.

Now, get a round pot, it should be as big as your basic cake is. On the bottom and the edges, put transparent foil (the one you use for food). 

On the bottom and on the edges of the pot, start putting the fruits. You can put as many fruits as you want. Just make sure they stick well to the foil. 

Put half of the cream on the fruits, and arrange it a little bit.

Now, on the top of the cream, put one piece of the basic cake.

At this point, you can moist a little the cake. Put in a cup 100 ml water, and add some vanilla extract, rum extract or just a spoon of vanilla sugar. Be sure you mingle it well, and with a spoon, put some of the liquid on the cake. You can put as much as you want. I use 100 ml water for both pieces of the cake. 

Now put the other half of the cream. 

And the other half of the basic cake. After you put the other second half of the basic cake, use again the spoon to moist it with the liquid you made. 

Look at the picture above. That is how your diplomat cake should look at this point. Before you can taste it, you need to put it in the fridge for at least 6 hours. I left it a little bit more, but 6 hours the cake needs to stay in the fridge.

When the timed passed, take a round platter, and put in on the pot. All you have to do is turn the pot (with the platter on top) upside down. Your cake should come out without any problem. Take down slowly the foil, and your diplomat cake is done. 

Basically, you can use any fruits that you want. This combination is my favorite one. I will post more recipes with different combinations as soon as I have the occasion to actually make them. 
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