Hello friends, today I offer you this delightful Charlotte cake with diplomat cream — very pretty and elegant thanks to the ladyfingers dipped in chocolate that give it that extra showy touch. It’s very simple to prepare and above all delicious for a lunch with friends or to serve on a special occasion. Below you will find the recipe..
- Difficulty: Very easy
- Cost: Inexpensive
- Cuisine: Italian
Ingredients for the Charlotte cake with diplomat cream
- 2 cups whole milk (about 500 ml)
- 3/4 cup granulated sugar
- 4 egg yolks
- 6 tbsp cornstarch (plus 1 tsp (about 50 g total))
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 7/8 cup whipped cream (fresh or sweetened (about 200 ml))
- ladyfingers
- 5.3 oz dark or milk chocolate
- white chocolate
- as needed milk
Tools
- 1 Cake ring
- Electric whisk
- Bowls
- 1 Saucepan
Steps for the Charlotte cake with diplomat cream
To make the diplomat cream, start by preparing the pastry cream. Pour the milk into a saucepan and warm over the heat. In a separate bowl, beat the egg yolks with the sugar and the vanilla extract using a whisk. Then add the cornstarch, the salt, and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to prevent lumps, and cook until fully thickened. Remove from the heat, cover the surface with plastic wrap so it touches the cream, and let cool at room temperature for a few hours.
When the pastry cream is cold, separately whip the fresh cream in a bowl until stiff peaks form. Fold it into the pastry cream in two additions using a spatula. Mix gently to avoid deflating the mixture until you obtain a smooth, well-combined diplomat cream. Place in the fridge to set for 15 minutes.
First, trim about 3/8 inch (1 cm) off the tip of each ladyfinger, and dip/glaze the trimmed ends in previously melted chocolate. Let them dry on a tray lined with parchment paper in the fridge for 30 minutes. Once cold, place a serving plate and set a stainless steel ring or simply an 8-inch (20 cm) removable cake ring on it, and arrange the ladyfingers around the ring, fitting them snugly so they don’t fall over. I “fixed” each ladyfinger base to the plate with a little diplomat cream. Then place a layer of plain ladyfingers on the bottom, dipped only very lightly in a little milk or syrup. Pour a layer of diplomat cream over the base ladyfingers, add a second layer of ladyfingers lightly soaked in milk, pour more diplomat cream, another layer of ladyfingers, and finally more diplomat cream. Put the cake in the refrigerator to rest for about 6–8 hours.
After the resting time, melt the dark chocolate in a bain-marie with a little milk or cream until you obtain a glossy glaze. In another bowl, melt the white chocolate. Take the cake from the fridge, pour and level the dark chocolate glaze over the top, then decorate with streaks of melted white chocolate and, using a toothpick, create patterns as shown in the photo. Carefully remove the ring and return the cake to the fridge until serving time.
I hope you enjoy this latest recipe of mine — see you next time, friends.
STORAGE, TIPS AND NOTES
The Charlotte keeps in the fridge for a couple of days. You can prepare it in advance, even the day before serving. You can choose the decoration as you prefer.
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