Diplomat cake with berries without baking

It had candied fruit, canned fruit and sometimes even fresh fruit, usually bananas, oranges and kiwi. It could also be a diplomat roll which had the same composition, just a different shape. It was downright delicious and very aromatic. It had a lot of fruit and seemed like a dessert for a special occasion, like New Year's.

I have made other versions of this dessert, but I have been wanting to make a diplomat cake with berries for some time. It is a super refreshing and very tasty dessert. It also has a lot of fruit which is wonderful, especially during the summer. In Romania, in the summer we have a lot of delicious fruit and it is really a shame not to take advantage of them as much as possible. I really like berries and in the summer I always have them in the fridge.

I make raspberry lemonade, use blueberries in pancakes and blackberries in various cakes. I especially like the Diplomat because it is smooth, creamy and very aromatic. It reminds me of my childhood and the cakes we enjoyed when we were little. It seems that the cakes of childhood are the ones we always come back to, even as adults.

How do we prepare a delicate and aromatic diplomat cake with berries?

For this berry diplomat cake, I started with the cream, also known as creme anglaise. It is a milk and egg-based cream that you make in a double boiler. Sweeten it with powdered sugar and boil in a bain-marie until it thickens and coats the back of a spoon. The most important thing is to keep the heat low and stir continuously until the cream thickens.

Do not leave the cream on the stove for too long or turn the heat up too high because the eggs will curdle and you will get a kind of sweet omelet. When the cream is ready, you will need to add hydrated gelatin to it, which will serve to seal the composition in the refrigerator. In the cream cooled to room temperature, add whipped cream and vanilla to taste. You can also add any other flavor you like.

This berry diplomat cake is a no-bake cake, so we'll use sponge cakes for the base. I soaked them in a little strawberry syrup that I diluted with water. I placed sponge cakes around the rim of the pan and at the bottom of the pan. I only soaked them for 2-3 seconds because they absorb the liquid very quickly and can get too soft.

I then layered the cream and added fresh fruit between each layer: strawberries, blueberries and raspberries. I layered the fruit all over the surface, but I didn't put too much because I prefer more cream and less fruit. You can add more if that's your preference. After it sits in the fridge overnight, you can slice it and serve. It's delicious and very refreshing, just like the mascarpone and fruit cake.