Diplomat Cake with Fruits

This is a delicious Romanian dessert, and my favorite during my childhood and there might be dozens of different recipes and different plating ideas, but I try to make this cake with lady fingers which is the quick way to make it.

This cake would be great idea to have for parties, or at winter time but not only, below is the recipe which I use and if you follow it, there is guarantee of success to get this delicious cake as in my picture.

With a little creativity you can replace the lady fingers with the cake pound, you can substitute the can fruit with real fruits or other fruit cans whatever you like.

Prepration Time: 30-45min
Servings: 8

Ingredients;
10 lady fingers for a 9" pan
Filling:500 ml Whipping Cream
1 pouch 10gr. stabilizer for whipping cream Dr. Oetker
1 vanilla sugar 9g
2 pouches Gelatine “Knox”
1 can 398 ml peaches sliced
1 can 398 ml pineapple sliced
4 eggs
8 tablespoon sugar
Decorations:1 large orange
1 large kiwi
optional ; Whipping cream

Drain the pineapple and the peach fruits from cans, keep 7/8 of the total juice for the gelatin mixture, and 1/8 for the lady fingers, cut the fruits in small pieces and let it drain while you prepare the pastry cream.

In a bowl, mix the 2 gelatin with ½ cup of cold pineapple juice, then add ½ cup of hot peach juice and stir constantly until completely dissolved.

In a separate saucepan prepare the pastry cream over moderate heat, beat the eggs with the sugar over double boiler until it starts to congeal about 3 minutes, then slowly poor the gelatin mixture an continue to whisk constantly, until the cream is thick, about 3 minutes. Remove from double boiler and let stand to get cold.
Beat the whipping cream with vanilla sugar and the stabilizer in a glass bowl until stiff, then fold in the warm/cold pastry cream slowly and gradually. Add the drained fruits and fold into the cream slowly.

Cut the orange and kiwi in thin slices for decorating the cake.

Press a sheet of plastic wrap directly onto a round cake pan and arrange slices of orange and kiwi at the bottom and walls of the pan on the plastic wrap. Pour the cream in the cake pan over the fruit slices. Put each lady finger in the fruit juice with one side to get moist and place with the dry side on top of the cream, arrange the lady fingers to cover the cream surface. Cover the cake pan and refrigerate for about 5 hours or overnight, until it is thoroughly chilled.
After the cake is completely chilled remove from the fridge and turn upside down the cake pan, remove slowly the plastic wrap, and you can ornate with more whipping cream if you like but it is not necessary.