Lady Fingers Fruit Cake – Tort Diplomat

Lady Fingers Fruit Cake - Tort Diplomat

It was Sunday morning and for some reason I woke up with a craving for something sweet. I had fresh fruits, whipping cream and some lady fingers so all I could think of was a fruit cake that my mom used to make quite often when I was a kid. It’s called “Tort Diplomat” and there are different variations of the recipe; but, most of the time, the cake filling is made using whipped cream set with gelatin and mixed with fruit pieces (pineapple, oranges, mandarins, kiwi, berries, raisins and so on).

I can assure you that this cake is extremely easy to make and a very refreshing dessert. It’s very light and not overly sweet, perfect for any occasion. The only drawback is that you have to refrigerate the cake for a couple of hours to allow the gelatin to set.      

Time: 40 min, Prep: 30 min.  Cook: 10 min + 4 hours to refrigerate cake
Servings: 12-16


  • Lady fingers (400 g)
  • 8 eggs
  • 16 Tbsp sugar
  • 40 g gelatin
  • 1 l whipping cream
  • 1 can of pineapple chunks (350 g) – save the pineapple juice to moist the lady fingers
  • 400-500 g fruits, cut into small cubes (I used 1 orange, 2 kiwi fruits, 1 banana). Don’t use bananas if you want to refrigerate the cake for a longer time as they oxidize and turn brownish.
  • A few strawberries and pineapple slices (optional)
  • Whipped cream for decorating cake (optional)

You also need a springform pan, 26.7 cm (10.5 inch) in diameter, lined with plastic wrap. Allow wrap to extend over the edge of the pan as you’ll use this to cover the cake



Place the eggs and sugar in a bowl over a pot of boiling water and beat until it becomes thick and creamy. At the same time, in a small bowl, soften the gelatin in about 10 tablespoons of warm (not hot) water. Then place the bowl in pot with hot water until the gelatin is completely dissolved. Gelatin should be dissolved by the time your egg and sugar mixture becomes thick and creamy. Remove from the heat and add the gelatin. Keep stirring for half a minute or so to make sure the gelatin is incorporated into the mixture.

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Dip one side of the lady fingers in the pineapple juice (from the can) and line the sides of the springform pan, with the dry side facing outwards. Lady fingers absorb moisture very rapidly so you need to dip them quickly (do not over soak). Don’t forget to line the pan with plastic wrap! I’ve also added a few slices of pineapple and strawberry on the bottom of the pan.

Your fruits for the filling should already be cut into small cubes. If not, put your hubby or someone else to work and continue making the cake filling.

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Beat the whipping cream with an electric mixer until stiff peaks form. Combine the whipped cream with the warm egg mixture, the pineapple chunks and fresh fruits. Make sure you don’t let the egg mixture chill too much because your cream will not have a tender and smooth texture and you will end up with lots of lumps. It happed to me because I was too busy cutting my fruits (just have your fruits ready before you make the cream) and taking TOO MANY pictures :). The cake was still delicious but not as creamy as I would have liked it to be.

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Then pour the cake filling into the pan and add a layer of lady fingers with the dipped side down. Carefully cut off the top part of the lady fingers with a sharp knife. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.

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Lastly, uncover the cake and invert the pan onto a serving platter. Decorate it as desired. I just used some strawberries and whipped cream. I didn’t do an excellent job at decorating the cake this time as I was just too eager to dig in :).


Lady Fingers Fruit Cake - Tort Diplomat Lady Fingers Fruit Cake - Tort Diplomat

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  1. Rodicutz says

    Reteta iese cu lapte. Cam 500 ml. Se încheagă de la gelatina, nu îți fie frica. De asemenea, folosește numai gălbenușurile. Nu și albușurile! Acestea se gatesc și schimba textura cremei. Încearcă, va fi mult mai fina.

  2. Iulia says

    Hi there,

    I tried a similar recipe that didn’t come out very well. I ran across your recipe and would like to make another attempt as your recipe looks very promising.

    There are two things though that I would like to understand better.

    First, you say regarding the gelatin, “Then place the bowl in pot with hot water until the gelatin is completely dissolved”. Is the bowl with gelatin supposed to be placed in a separate pot with hot water than the one with the egg mixture? This is a bit confusing.

    Second, regarding combining the whipped cream with the warm egg mixture, and not letting the egg mixture chill too much, doesn’t the warmth of the mixture melt the whipped cream and make it more runny?


    • Roxy says

      Hi Iulia,

      1. Yes, the bowl of gelatin is supposed to be placed in a separate pot (or a bigger bowl) with hot water. Not the one with the egg mixture. The purpose of this is to melt the gelatin (should be in liquid form) before you actually add it to the egg mixture.
      2. If the egg mixture is warm (not hot) it shouldn’t make your whipped cream runny.

      I hope this helps!

  3. Lili says

    Cred ca in reteta initiala, dupa ce se freaca ouale cu zaharul se adauga si lapte …altfel iese o papara cu zahar pe foc.

    • says

      E posibil sa fie si cu lapte in alte retete dar eu fac crema numai cu zahar si oua si iese buna. Exact la fel fac si crema pt torturi la care se poate adauga unt, cacao, nuca macinata etc…. crema pe baie de aburi se poate taia daca nu o bati cum trebuie.

  4. Shannon says

    Honestly I have just attempted this cake and it the mixture turned out nothing like it was supposed to. I have followed your receipe exactly the way you have instructed. Not sure if you used the whole egg or just yolk. As I had to try both ways. The texture is nothing like you’ve said. The egg and gelatin started to seperate right away. Nit sire if you put two layers of lady fingers on top because you’ve only inidicated one and it looks like two. Unfortunately this is going to be a dessert for a family dinner and now it’s to late for a back up. Not sure what is wrong here just kinda frustrated now.

    • says

      Not quite sure what went wrong for you… I used the whole egg and there is only one layer of lady fingers on top, as indicated in the recipe. Perhaps your egg mixture was too cold when you combined it with the gelatin?! Or the gelatin was not dissolved completely or it was too cool?!

  5. Anca says

    Nu obisnuiam sa gatesc variatiuni pe tema data mai ales in materie de diplomat pe care pana la 35 de ani nu l-am gatit niciodata … cum sotiorul din dotare si fiica mea sunt lesinati dupa, recent am testat reteta ta – cunosti, probabil, rezultatul… MULTUMIM FRUMOS , a fost foarte foarte bun!!! Urmeaza sa trisej de ziua lui bebe care face un anisor in cateva zile, si un strat din cele doua ale tortului va fi de diplomat cu fructe, al doilea de vanlie … sa poata papa si bebeii.
    Ma mai zgaiesc pe aici, sigur gasesc ceva care se face repede si usor si e gustos … ca timp, din pacate, nu am.
    Salutari din Budapesta, relocata fiind eu de 2 ani :-)

    • says

      Ma bucur ca a iesit bun si ca i-ai facut pe sotul si fiica ta fericiti :). La multi ani lui bebe si sa va aduca numai bucurii!
      Daca mai testezi retete sa-mi spui cum ti-au iesit.

      p.s. am trecut in fuga prin Budapesta anul trecut… am fii vrut sa avem mai mult timp sa vizitam orasul ca e superb… cel putin in poze :)

        • says

          Ti-a iesit fain, imi place ideea cu fundita. Am vrut sa pun si eu la tortul asta dar nu am avut nimic potrivit la indemana la mom respectiv. Merci ca mi-ai aratat pozele…. cred ca esti prima care imi incearca retetele si imi arata si rezultatul final :)

          Spor la bucatarit cand iti gasesti timp!

          • Anca says

            Hello again!
            Au trecut 2 luni aproape si nu am aratat ce a iesit … crede-ma ca bebe a fost in delis, la fel si restul beneficiarilor … singurul complaint a fost ca tortul, mare cat ditai tava, a fost prea greu de carat de la masina la locul petrecerii ….
            Acum mai incerc, vineri, de ziua dragului tati inca o varianta, cu fructe prrrrroaspete si cu un strop de alcool :-)

            Caulifloweru’, sarut mana, tocmai l-am papat … speechless :-)

          • says

            Imi place cum l-ai ornat / personalizat pt ziua lui bebe si intradevar imens tortul. A fost cat bebele de mare : ))?
            La multi ani si sotului, buna ideea ta cu putin alcool…. probabil ca o sa ii incante si mai mult papilele gustative :).

  6. Ancutza says

    Super arata si cred ca a fost si delicios.Am si eu o reteta asemanatoare: 5 oua, 1 cana zahar, 1 cana lapte, coaja rasa de la 2 portocale si 1 plic gelatina (canile sunt din cele mari de 250 ml).Se fierb la baie de aburi si la sfarsit se adauga gelatina topita.Cand este rece se amesteca cu 1 l de frisca batuta in prealabil.Si mie mi se pare ca se aseaza mai usor dc nu amestec fructele si atunci peste stratul de piscoturi pun fructele taiate cubulete si apoi un strat de crema si tot asa. In general eu il fac intr-o tava dreptunghiulara dar o sa incerc si varianta ta.

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