The diplomatic coffee cake is a dessert that can be made for any occasion and in all seasons. This dessert consists of layers of puff pastry and a layer of Pavesini (or ladyfingers) soaked in coffee, all filled with delightful diplomatic coffee cream, born from the union of coffee pastry cream and whipped cream. The diplomatic cake can be prepared either in a rectangular or round shape and can be served whole or already divided into small regular portions: in any case, it will be a success!
Check out the collection:
Coffee Desserts
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
Ingredients
- 1 roll puff pastry
- as needed Pavesini (or ladyfingers)
- as needed coffee
- as needed powdered sugar
- as needed unsweetened cocoa powder
- 1 cup ml milk
- 1/4 cup ml coffee (unsweetened)
- 3 egg yolks
- 1/4 cup g sugar
- 3 tablespoons g flour
- 3/4 cup ml heavy cream
Steps
To make the diplomatic coffee cake, first prepare the cream. In a saucepan, pour the milk and coffee, place it over low heat, and bring it just to a boil.
In a bowl, beat the yolks with the sugar and incorporate the flour, mixing well to avoid lumps.
Pour a little hot milk into the bowl with the egg mixture and stir. Add the remaining milk and mix quickly, pour everything into the pot, put it back on the heat, and let it thicken while continuing to stir.
When the cream is thick, pour it into a bowl and cover it with plastic wrap in contact with the surface and let it cool.
Whip the cream and add it to the cold cream, mixing with an upward motion until you get a compact and fluffy cream.
Roll out the pre-made puff pastry and cut it in half, thus obtaining two rectangles measuring approximately 9×7 inches.
Sprinkle the surface of the puff pastry with powdered sugar, bake in a preheated oven at 350°F for 12-13 minutes, until their surface is golden brown.
Assemble the diplomatic cake: place one of the two pastry sheets on a serving plate and form a layer of cream, spreading it with a spatula and leaving half an inch of space from the edge. Dust with unsweetened cocoa.
Soak the Pavesini (or ladyfingers) in coffee and place them on the layer of cream. Form a second layer of cream and dust with cocoa.
Finish with the last layer of pastry and sprinkle with powdered sugar.
Serve the cake whole or cut into rectangular or square pieces. Enjoy!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
To receive new recipes in your email every week for free, subscribe to the Newsletter.
If you prefer to receive recipes directly on your phone, subscribe to the Telegram channel or the WhatsApp channel.
