Description
Romanian Diplomat Cake, also known as Charlotte Torte, is a luscious no-bake dessert featuring layers of ladyfingers soaked in fruit syrup, combined with a creamy custard enriched with gelatin and whipped cream. Mixed with tropical fruits like pineapple, mandarins, and grapes, this chilled torte offers a refreshing and elegant treat perfect for special occasions.
Ingredients
Base
- 400 g / 14 oz ladyfingers
- Syrup from 1 small can of pineapple or mandarins
Custard Mixture
- 2 sachets gelatin granules/powder (total 18 g / 0.6 oz)
- 5 egg yolks
- 200 g / 7 oz / 1 cup sugar
- 2 tablespoons corn starch
- 1 teaspoon vanilla extract
- 500 ml / 17 fl.oz / 2 cups milk
Fruit Filling
- 1 small can pineapple, chopped
- 1 small can mandarins, drained thoroughly
- 1 handful seedless grapes
Whipped Cream
- 500 ml / 17 fl.oz / 2 cups heavy cream
Instructions
- Prepare Syrup and Ladyfingers: Drain the pineapple can and save the syrup in a wide bowl. Alternatively, drain mandarins and use their syrup as preferred. Briefly dip each ladyfinger in the syrup so that they are barely wet and not soaked.
- Line the Springform: Arrange the dipped ladyfingers standing with the sugared side facing outward inside the ring of a 24-26 cm (9.5-10.2 inch) springform pan. Then, place ladyfingers on the base, breaking 1 or 2 to fill any gaps, ensuring the bottom is fully covered.
- Prepare Fruits: Chop pineapple rings if not already chopped. Thoroughly drain mandarins. Set aside some pineapple pieces, mandarins, and grapes for decoration; the rest will be folded into the custard.
- Make Custard: In a small pan, place 5 egg yolks, sugar, corn starch, and vanilla extract. Whisk until smooth. Gradually add milk while whisking continuously. Heat the mixture over medium heat, whisking constantly until it boils and slightly thickens (about 10 minutes). Remove from heat and let sit for 10 minutes.
- Bloom Gelatin: Soak gelatin granules in 10 tablespoons cold water for 10 minutes (or follow package instructions). Once bloomed, stir the gelatin into the warm custard until fully dissolved.
- Cool Custard: Transfer custard to a large bowl and cover with cling film directly on the surface to prevent skin formation. Allow it to cool to room temperature for about one hour, ensuring it does not set.
- Whip Cream: Beat the heavy cream until stiff peaks form. Reserve 3-4 tablespoons for decoration.
- Combine Cream and Custard: Fold most of the whipped cream gently into the cooled custard. Then fold in the majority of the prepared fruit, reserving some for topping.
- Assemble Cake: Pour the custard-fruit filling into the prepared springform lined with ladyfingers. Arrange the reserved fruit pieces decoratively on top.
- Decorate: Pipe the reserved whipped cream over the top of the cake.
- Set Cake: Refrigerate the cake overnight to allow it to fully set and chill before serving.
Notes
- Ladyfingers should be dipped briefly to avoid sogginess.
- Gelatin must be fully dissolved to ensure smooth custard texture without lumps.
- Do not let the custard set before folding in the whipped cream to maintain a light texture.
- Use fresh fruit variety as desired for garnish or filling additions.
- The cake improves in flavor and texture after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Romanian
