The diplomatic cake is a famous Italian pastry dessert, composed of layers of caramelized puff pastry, a layer of sponge cake soaked in rum, and a delicious diplomatic cream (Italian chantilly cream). The diplomatic cake has numerous variations such as filling, often enriched with chocolate chips or fresh or syruped fruit, also in the classic diplomatic cake the last layer of puff pastry is dusted with powdered sugar, while in my version I decorated with many dollops of whipped cream.
- Difficulty: Medium
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: 12-14
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz custard
- 1 cup fresh whipping cream
- 1 tsp sheet gelatin
- 2 tbsps powdered sugar
- 1/2 vanilla bean
- 3 puff pastry (discs)
- 1 sponge cake (1 disc of 9.5 inches)
- 3.5 oz hazelnut crumbs
- 3.5 fl oz rum syrup
- 5 fl oz fresh whipping cream
- 3.5 powdered sugar
- cocoa butter
Tools
- 1 Ring
- 1 Mixer
- 1 Bowl
- 1 Spatula
- 1 Piping Bag
Steps
Whip the cream with 2 tbsps of powdered sugar and vanilla.
Combine the gelatin with the custard while it is still hot, or heat a small portion of the cream and add the gelatin.
Then incorporate it into the rest of the cream.
Gently fold the whipped cream into the custard without deflating it.
Set aside in the fridge. It keeps for up to 3 days.Prick the puff pastry, bake it for 30/40 minutes at 320°F.
Dust with powdered sugar and bake at 464°F until caramelized.
While still hot, sprinkle with powdered cocoa butter.
Proceed with the other 2 sheets the same way.
Crumble a sheet and mix with hazelnut crumbs.Place a 9.5-inch ring on a tray or serving plate.
Inside the ring, place the first puff pastry and cover it with 1/3 of the diplomatic cream.
Add the sponge cake disc and soak with rum syrup.Add half of the remaining diplomatic cream, close with another puff pastry disc.
Let rest in the fridge for at least 8 hours.
Remove the ring, spread the remaining diplomatic cream around the cake, and sprinkle with crumbled pastry and hazelnut crumbs.
Decorate with whipped cream dollops, or dust with powdered sugar.
Advice
It keeps for 3 days in the refrigerator.
In place of cocoa butter, you can use good white chocolate, which will make the puff pastry impermeable, keeping it fresh and crispy.
Powdered cocoa butter can be replaced with drops or bars; it can be melted in the microwave or on the stove.
Here you will find the link for the custard recipe.
Cake Recipes
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