Diplomatica Cake Recipe: A Delightful Italian Pastry
The Diplomatica cake is a beloved dessert, popular in Italian pastry shops, combining delicate puff pastry layers, a rich custard cream, and a light chantilly cream. It’s an elegant cake that can be served at any special occasion, and the balance of textures and flavors makes it a true crowd-pleaser. The following recipe will guide you step-by-step through the preparation of this delicious dessert, including making the homemade custard, chantilly cream, and assembling the cake layers. The result is a beautiful, multi-layered cake that is as delightful to look at as it is to eat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry (pre-made) | 230g |
| Sugar | 150g |
| All-Purpose Flour | 75g |
| Potato Starch | 75g |
| Eggs | 5 |
| Vanilla Bean | 1 |
| Fine Salt | 1 pinch |
| Powdered Sugar (for dusting) | as needed |
| Whole Milk | 250ml |
| Heavy Whipping Cream | 180ml |
| Sugar (for Chantilly) | 75g |
| All-Purpose Flour (for Chantilly) | 25g |
| Powdered Sugar (for Chantilly) | 20g |
| Egg Yolks | 3 |
| Vanilla Bean (for Chantilly) | ½ |
| Water (for syrup) | 200ml |
| Sugar (for syrup) | 100g |
| Rum | 20ml |
Instructions
Step 1: Preparing the Custard (Crema Pasticcera)
To begin, make the custard the day before to give it time to cool. Start by heating the milk in a saucepan over medium heat. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk. Stir gently and bring to a simmer. While the milk heats, whisk the egg yolks and sugar together in a mixing bowl until smooth and creamy. Add the all-purpose flour (or potato starch if you prefer) and continue whisking until everything is combined.
Once the milk has reached a simmer, remove the vanilla pod and pour the hot milk slowly into the egg mixture, stirring constantly to avoid curdling the eggs. Return this mixture to the saucepan and place over medium heat. Stir continuously with a wooden spoon until the custard thickens and begins to bubble. Once thickened, remove from heat and transfer to a bowl. Cover the custard with plastic wrap, making sure the wrap is in direct contact with the surface of the custard to prevent a skin from forming. Let the custard cool completely in the refrigerator.
Step 2: Preparing the Chantilly Cream
While the custard is chilling, prepare the chantilly cream. Begin by placing the cold heavy cream in the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Beat the cream on high speed until it forms soft peaks. Once the cream starts to thicken, sift in the powdered sugar and continue beating until the cream holds firm peaks. Set aside until the custard is completely cool.
Step 3: Combining the Custard and Chantilly Cream
Once the custard has fully cooled, gently fold the chantilly cream into the custard. Use a spatula to carefully combine the two, ensuring you maintain the light, airy texture of the chantilly cream. This mixture is the heart of your diplomatica cream, a perfect balance of sweetness and richness.
Step 4: Preparing the Puff Pastry Layers
Take the pre-made puff pastry and roll it out slightly with a rolling pin to ensure it’s the right size to fit your cake pan. The puff pastry should be a few centimeters shorter than the size of your sponge cake since the pastry will puff up during baking. Place the puff pastry rectangles onto a baking tray lined with parchment paper. Use a fork to prick holes all over the pastry to prevent it from puffing too much during baking. Dust the top lightly with powdered sugar.
Preheat your oven to 180°C (350°F). Bake the puff pastry for about 15 minutes or until it is golden and crisp. Remove from the oven and allow it to cool completely.
Step 5: Preparing the Rum Syrup
While the pastry bakes, make the rum syrup. In a small saucepan, combine the water and sugar and bring to a simmer over medium heat. Stir until the sugar has dissolved completely, then let it simmer for a few minutes to thicken slightly. Once the syrup has reached a thick consistency, remove from heat and stir in the rum. Let the syrup cool to room temperature.
Step 6: Assembling the Diplomatica Cake
Now it’s time to assemble the cake. Start by placing one layer of puff pastry onto a serving platter or cake board. Top it with a layer of the sponge cake, pressing it gently into place. Using a spoon, generously soak the sponge cake with the rum syrup, ensuring it absorbs all the liquid without becoming soggy.
Spread a thick layer of the diplomatica cream (the combined custard and chantilly) evenly over the soaked sponge cake. Place the second layer of sponge cake on top and repeat the process of soaking with the rum syrup.
Finish by placing the final layer of puff pastry on top. Dust the entire cake generously with powdered sugar for a classic finish. If desired, you can add some fresh berries or a few mint leaves as garnish to add a touch of color.
Step 7: Serving
Once assembled, allow the cake to chill in the refrigerator for at least 1-2 hours to let the flavors meld and the cream set. When ready to serve, cut the diplomatica into slices, making sure each slice has a perfect balance of puff pastry, sponge cake, and creamy filling.
Tips for Success
- Make Ahead: The custard can be made a day ahead, which helps save time when you’re preparing the cake. The chantilly cream can also be whipped ahead and stored in the fridge.
- Customizing the Syrup: If you prefer a non-alcoholic version, you can substitute the rum with fruit juice, such as orange or pineapple juice, for a different flavor profile.
- Storage: Store any leftover diplomatica cake in the refrigerator for up to 3 days. Be sure to cover it well with plastic wrap to maintain its freshness.
This Diplomatica Cake is a labor of love, combining the best elements of Italian pastry: light, flaky puff pastry, rich custard, and a touch of sweetness from the chantilly cream. The cake offers a beautiful presentation and a taste that’s sure to impress your guests. Perfect for any special occasion, it brings a sophisticated touch to any dessert table. Enjoy!
