Diplomat cake (without egg whites)

Every time I make diplomat cake without egg whites, I turn to this version because it is balanced and has no complicated steps. I’ve gone through a few experiments – once the cream leaked through the mold, another time I added too much fruit and the cream sank. The last time it turned out just right: firm, with straight ladyfingers and a light cream, with no trace of raw egg whites. I always use… EN: View full recipe: Diplomat cake (without egg whites)