Diplomat cake with Yogurt

This is a delicious Romanian dessert called Diplomat, it’s a refreshing light version of the original, as the filling is with yogurt and whipping cream, no eggs, no cake pound.

This cake is great idea to have for parties, hot summer days or new year eve, but not only.


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:

400 g yogurt ( greek is best and optional with vanilla flavor)
500 ml Whipping Cream liquid
1 pouch 10gr. stabilizer for whipping cream Dr. Oetker
3 pouches Gelatine “Knox”
1 small can peaches small bits
1 small can pineapple small bits
250 gm sugar if use vanilla yoghurt or 300gm sugar if use natural yogurt
Decorations:1 large orange, optional kiwi, grapes, banana and 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 3 gelatin with ½ cup of cold pineapple juice, then add ½ cup of hot peach juice and stir constantly until completely dissolved.

In a bowl prepare the filling, beat the yoghurt with sugar about 3 minutes, in a separate glass bowl beat the whipping cream with the stabilizer until stiff, then fold in the yoghurt mixture slowly. Gradually, slowly poor the gelatin mixture an continue to fold the mixture smoothly. 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.