Italian Diplomatic Cake (La Torta Diplomatica)
User Reviews
5
Italian Diplomatic Cake (La Torta Diplomatica)
Description
This Italian Diplomatic Cake recipe begins by baking puff pastry sheets until golden and crisp. The dough is pricked to prevent excessive puffing and brushed lightly with milk and sugar before baking. Meanwhile, a pastry cream is prepared by slowly thickening a mixture of egg yolks, sugar, flour, vanilla, and warm milk and cream over gentle heat until smooth and thick.
Once the puff pastry is cooled, the cake is assembled by alternating layers of the puff pastry with the pastry cream and ladyfingers soaked in a liqueur such as Alchemes, strawberry juice, rum, or Campari. These layers combine the crisp, flaky pastry with creamy, sweet filling and the soaked cookies add moistness and flavor complexity. The cake is finished with a dusting of powdered sugar.
The layered construction delivers a contrast between crunchy pastry, smooth custard, and soft ladyfingers, making it a refined dessert. It is typically refrigerated and kept covered to maintain freshness. The dessert lasts for up to 2-3 days chilled, making it suitable for make-ahead serving at gatherings.
Ingredients
- 1 roll puff pastry
PASTRY CREAM
- ¾ cup milk whole
- ¾ cup cream whole/heavy or whipping
- 4 large egg yolk
- ½ cup granulated sugar
- 2½ tablespoons all-purpose flour
- ½ teaspoon vanilla
EXTRAS
- 7-10 lady fingers
- ¼ cup Alchemes liqueur
- 2-3 tablespoons powdered sugar aka icing sugar
Instructions
- Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
- Roll out the puff pastry and lightly roll to even it out if necessary, then cut the sheet in two equal parts, my sheets measured 10x6 inches (25x15cm) , place them on the prepared cookie sheet and prick very well with the tongs of a fork.
- Brush the dough lightly with milk and sprinkle with a little icing sugar. Bake for approximately 15 minutes or until golden. Remove from the oven, and immediately move to a wire rack to cool completely (if the pastry is very puffy lightly flatten with a clean towel).
PASTRY CREAM
- In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
- In a medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla, place pot over low/medium heat, slowly add warm milk/cream, whisking continuously until thickened.
- Remove the cream to a glass or ceramic bowl, cover with plastic wrap (make sure wrap touches the cream mixture), let sit for 20 minutes then refrigerate at least 1-2 hours.
PUTTING IT TOGETHER
- Pour 1/2 cup of Alkemes (or desired liquid) into a bowl and dip the lady fingers turning a couple of times in the liquid.
- On a large square plate or board place one puff pastry strip, spread half the pastry cream on top, top with a layer of Alkemes dipped Lady Fingers. Top with the remaining cream and place the 2nd strip of puff pastry on top.
- Refrigerate for at least 1-2 hours or even over night. Sprinkle with powdered sugar before serving. Enjoy!
Notes
- Alchemes liqueur can be substituted with strawberry juice, rum, red Campari, or other preferred liqueurs such as cherry or strawberry flavors.
- Store the assembled cake in an airtight container or wrapped in plastic wrap in the refrigerator.
- The cake keeps well for up to 2-3 days when refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 141mg | 47% |
| Sodium | 34mg | 1% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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