Italian Orange Diplomat Cake / Torta Diplomatica
User Reviews
4.5
Italian Orange Diplomat Cake / Torta Diplomatica
Description
This layered dessert begins with a light sponge cake made by beating eggs and sugar, then folding in flour and baking powder before baking and slicing off top and bottom to use the central layer. The pastry cream filling is a blend of milk, cream, orange peel, egg yolks, sugar, vanilla, flour, and fresh orange juice, gently cooked and thickened on the stovetop, then cooled to a warm temperature.
Puff pastry sheets add a flaky, buttery layer contrasting the softness of the sponge and cream. The cake is assembled by layering sponge, pastry cream, and puff pastry, then topped with lightly sweetened whipped cream. Chopped almonds provide a textured nutty topping along with sifted powdered sugar for a delicate finish. An orange syrup, made from water, sugar, and orange juice (or optionally Grand Marnier or rum), is brushed onto layers to add moisture and enhance citrus flavor.
This cake is suitable for special occasions and offers a balance of light cake, creamy filling with bright orange flavor, crisp puff pastry, and smooth whipped cream. A rum syrup alternative can be used for a deeper flavor variation. Careful baking and cooling of each component contribute to the structured yet tender finish of this classic Italian dessert.
Ingredients
FOR THE SPONGE CAKE
- 5 egg
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 1/2 cups flour
FOR THE PASTRY CREAM FILLING
- 3/4 cup milk
- 3/4 cup cream (whole or whipping cream)
- peel one orange (try not to get the white part)
- 4 large egg yolk
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons orange juice fresh
PUFF PASTRY
- 2 rolls puff pastry
- 1/4 cup powdered sugar more or less, aka icing sugar
ORANGE SYRUP
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons orange juice (or Grand Marnier)
WHIPPED CREAM
- 1 cup cream (whole or whipping cream)
- 1/4 cup powdered sugar sifted, aka icing sugar
TOPPING
- 1/2 - 3/4 cup almonds chopped
Instructions
- Instructions
- Pre-heat the oven to 350°. Grease a 9 inch (24 cm) springform cake pan.
ITALIAN SPONGE CAKE
- Start by making the sponge cake. Beat on medium-low speed the eggs and sugar until well mixed (2 minutes) add flour and baking powder and continue to beat on medium speed for 2-3 minutes or until smooth. Pour into prepared cake pan and bake for approximately 30 minutes or until tested done. Let cool completely. Once the cake is cool slice off the top and bottom of the cake leaving the centre layer (approximately 1/2 inch / 1 1/4 cm thick).
PASTRY CREAM
- While the cake is baking make the Pastry Cream Filling. In a medium pot, add the milk, cream and orange peel and heat to very hot over medium heat, do not boil. Remove from heat and let cool to warm. Remove the peel and discard. In a medium pot add yolks and sugar, whisk together until combined, then add the vanilla and flour and combine. Place the pot over medium / low heat, add warm milk/cream, whisking continuously until almost thickened then add the orange juice and continue until thick. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 1.5 hours.
PUFF PASTRY
- While the cake is cooling and the Pastry Cream is chilling. Prepare the puff pastry. Roll out the pastry and gently roll a couple of times with a rolling-pin. Cut the puff pastry a little larger than the 9 inch cake pan. Place on a parchment paper lined cookie sheet, prick the dough with a fork (see photo). Sprinkle with powdered / icing sugar and bake for approximately 15-20 minutes or until golden. Let cool completely.
ORANGE SYRUP
- In a medium pot on medium heat, add the water, sugar and juice, heat until boiling then reduce heat and simmer for 5-7 minutes. Remove to a small bowl and let cool completely.
WHIPPED CREAM
- In a large bowl add the cream and beat until soft peaks appear than add the sifted powdered / icing sugar and beat until stiff. Fold into the chilled Pastry Cream.
PUTTING THE CAKE TOGETHER
- On a flat plate place one teaspoon of pastry cream then place 1 puff pastry round on top (this keeps the cake from slipping), top with 1/4 of the cream filling, place the sponge cake layer on top and top with almost all of the orange syrup, then top with 1/4 of the cream filling, place the remaining puff pastry layer on top (at this point I found it best to refrigerate the cake for 30 minutes). Then finish frosting the cake and sides with the remaining cream filling. Sprinkle with ground almonds. Refrigerate cake for at least one hour before serving. Enjoy!
Notes
- A rum syrup can be prepared by boiling water and sugar, simmering for 5-7 minutes, cooling, then adding 2 tablespoons of rum as an alternative to the orange syrup for soaking the cake layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 214mg | 71% |
| Sodium | 61mg | 3% |
| Potassium | 221mg | 5% |
| Sugar | 42g | 84% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 108mg | 11% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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