Thursday, 26 May 2016

Diplomat Cake/Torta Diplomatica

Diplomatic Cake/Torta Diplomatica

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Diplomatic cake is a delectable European cake made with alternating layers of puff pastry, creme chantilly and sponge cake. Multiple textures layered in a specific manner is what gives this cake a characteristic and beguiling  taste and appearance. Diplomat Cake is the perfect trifecta of taste, flavour and temptation! A delightful addition to any party!

The Diplomatic Cake is deceptively easy to assemble. You will need ready made puff pastry or you can make your own if you can spare the time and effort to do so. I will try to share the recipe for home-made puff pastry in another post but for now all I can think  about is a decadent slice of Diplomatic Cake and to concoct this cake in as little time as possible I am using ready made puff pastry.

The cake is frosted with creme chantilly, before you get dizzy thinking what this is? I would like to explain that it is simply vanilla flavoured whipped cream. You can make the cake square or round I am making it in a rectangular shape. For moistening the cake you can use simple sugar syrup.

To make the simple sugar syrup simply boil 1 cup of water with 1/2 cup of sugar for 10 minutes. Remove from heat and add 1 teaspoon of vanilla. Use a pastry brush to moisten the cake with this syrup.

 The sponge cake can be baked ahead of time and used when the rest of the ingredients are ready to be assembled. Ideally the Diplomatic Cake should be left in the refrigerator to set overnight.

IngredientsQuantity
1 packet ready made puff pastry320g 
Ingredients For The Sponge CakeQuantity
cake flour4 oz
sugar4 oz 
 eggs4 medium
saltpinch
vanilla extract1 tsp
Ingredients For The Creme ChantillyQuantity
double cream 350ml
icing sugar6 tbsp
vanilla extarct1 tsp
simple syrup as needed
Icing sugar for sprinkling1-2 tbsps

 Beat the 4 eggs with a pinch of salt till thick and creamy add the vanilla. Add the sugar gradually while beating, fold in the flour. Bake in an 8 by 8 inch square tin and bake at 180 degrees C till a skewer comes out clean. 

Cut the sponge cake into two equally measuring rectangles. I know mine are not perfectly trimmed but don't worry I will trim after the cake is assembled.

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Like wise cut the puff pastry dough into two equally sized rectangles. Prick the surface with the help of a fork and sprinkle with icing sugar. Place in a preheated oven at 180  and bake till golden brown in colour.


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Spread the baked puff pastry with creme chantlly.

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Cover with a rectangular piece of sponge cake. Moisten with the sugar syrup. Use a pastry brush or a spray bottle to moisten the cake. Spread with a layer of creme chantilly.

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Now cover the surface that has the creme chantilly with a rectangular piece of baked puff pastry.

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Sprinkle with icing sugar. Make separate slices of Diplomat Cake with the remaining sponge cake, puff pastry and creme chantilly.

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Hope you will try to make Diplomat Cake someday.

Enjoy!
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