Written Recipe & Video - Online Cooking Courses

Classic Diplomat Cake (with Bavarian Cream)

Diplomat Cake ⌀20 cm – 11 cm height

For soaking the cake layers, use 300 ml syrup from canned fruit.

300 ml milk
5 egg yolks
100 g sugar
Optional: 1 vanilla pod – split it lengthwise and scrape out the seeds with a knife

Place all ingredients over a double boiler and stir continuously with a whisk until the mixture becomes hot, the sugar is fully dissolved, and it reaches a temperature of 80–85°C (176–185°F).
The cream should be thick enough to coat the back of a spoon.
Let the Bavarian cream cool for at least 15 minutes. (You can also prepare it the day before and refrigerate until ready to assemble the cake.)

14 g gelatin + 120 ml cold water
300 ml whipping cream (at least 32% fat)
50 g powdered sugar
300 g canned fruit pieces (e.g., peach and pineapple) or fresh fruits

⚠️ Avoid using fresh oranges or other high-acidity fruits, as they may prevent the cream from setting properly.

If you didn’t use a vanilla pod earlier, now is the time to add 3–4 vials of Dr. Oetker vanilla essence to the Bavarian cream.

Mix the gelatin with cold water and let it hydrate for 10 minutes.
Whip the cream with the powdered sugar to soft peaks (should still be smooth and creamy).
Melt the gelatin over a double boiler until fully dissolved and hot to the touch.
Mix the gelatin into the cooled Bavarian cream, then gently fold in the whipped cream using upward motions.
Add the canned fruit pieces and mix gently.
Divide the cream into 2 portions: you will create 2 layers of cream and 3 layers of sponge cake.
Refrigerate the cake overnight.