Coffee Diplomatic Cake, an elegant and delicious variant of the classic pastry cake, a recipe not to be missed for those who love the strong aroma of coffee!
A new extension (due to coronavirus) is expected for the closure decreed by the government of many commercial activities, schools, and everything not deemed necessary, and … here closed at home (I go out for the daily and for the bread from the bakery downstairs) I continue to read, cook, and think.
This period is making us different, maybe too much… This morning while I was taking out the trash, I left the building and on the sidewalk was a lady who, when she saw me, jumped a meter to the side with an almost terrified look… Damn, I didn’t want to jump on her, and it made me think.
Well, sorry, but as always, I live in the world and not just in the kitchen, and these “things” leave me a bit like that …
Returning to the kitchen to the recipes to my irreplaceable and beloved blog, here is a dessert that with the ready-made puff pastry bases also becomes quick besides being beautiful and good!
Elegant, delicious, and always scenic: the coffee diplomatic cake is a perfect dessert for those who love refined desserts but with a strong taste.
Layers of crunchy puff pastry, soft sponge cake, and a fragrant coffee cream blend in a perfect balance of textures and intense flavors.
It is the ideal cake to conclude an important lunch or to serve on special occasions, with an extra touch compared to the classic version.
I also suggest the classic…
DIPLOMATIC CAKE
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I have opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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COFFEE DIPLOMATIC CAKE
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE COFFEE DIPLOMATIC CAKE
- 2 ready-made puff pastry sheets (Matilde Vicenzi about 8×8 inches)
- 1 cup g milk
- 2/3 cup g sugar
- 3 tbsps g all-purpose flour
- 4 egg yolks
- 1/3 cup g espresso coffee
- 1 pinch instant coffee
- 1 pod vanilla
- 3 eggs
- 3/4 cup g flour
- 1/2 cup g espresso coffee
- 1/4 cup g coffee liqueur (Baileys I used mine with coffee beans)
- 2 tbsps g powdered sugar
- as needed powdered sugar
FOR THE PREPARATION OF THE COFFEE DIPLOMATIC CAKE RECIPE
For the Sponge Cake beat the eggs with the sugar for a long time until it triples in volume and becomes a light and super fluffy mixture!
Then add the sifted flour by folding it into the mixture with a flexible spatula, incorporating it without deflating the mass.
Pour the mixture into a 8×8 inch square mold lined with parchment paper and bake at 350°F for about 25 minutes, but always do the toothpick test.
Once baked, remove and let cool completely, preferably on a cooling rack.
For the cream, pour into a saucepan the milk, the instant coffee, and the espresso, also adding the seeds from the vanilla pod.
Beat the egg yolks with the sugar, add the flour, and slowly pour in the hot liquid while stirring with a hand whisk.
When the coffee cream has thickened, remove it from the heat and let it cool with plastic wrap in contact.
For the soaking syrup, mix the ingredients well, and if it’s too alcoholic, dilute it with a drop of water.
Cut the sponge cake to the size of the 2 ready-made puff pastry bases.
Place one puff pastry base on the serving plate and spread it with half of the coffee cream.
Moisten one side of the sponge cake and place it on the cream with the moistened side.
Also moisten the dry side of the sponge cake and pour the remaining cream, leveling it well.
Now place the second puff pastry sheet and sprinkle everything with powdered sugar.
Keep cool and serve at the table …
Clearly, over time, the puff pastry gets moist and loses its original crunchiness, so for me, it’s a dessert that should be made shortly before enjoying …
Enjoy your meal!
Annalisa
SOURCE Stuffed Sweets Ed. Quadò
