Steps for the Diplomatic Cake or Neapolitan Zuppetta

• To make this delicious Diplomatic Cake or Neapolitan Zuppetta, first cook the puff pastry. Unroll the puff pastry, cut it in half with a knife, and prick the entire surface with a fork. Place the two bases on a baking sheet lined with parchment paper and bake them in a static oven for about 20 minutes at 375°F. Halfway through the baking (after 10 minutes), remove the pastry from the oven, sprinkle the surface with powdered sugar, and return it to the oven to caramelize and finish baking. Remove from the oven and let cool.

  

• To make the diplomatic cream, first prepare the custard. Pour the milk into a saucepan and heat on the stove. In a separate bowl, whisk the egg yolks with the sugar and vanilla extract using a hand whisk. Then add the cornstarch, salt, and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to prevent lumps and to fully thicken. Remove from the heat and cover with plastic wrap in contact with the cream to let cool at room temperature for a few hours. Once the cream is cold, separately whip the fresh cream in a bowl until stiff peaks form. Add it in a couple of batches to the custard using a spatula. Mix gently to prevent deflating the mixture until a smooth and well-mixed cream is obtained. Place in the fridge to set for 15 minutes.

  

• Separate the egg whites from the yolks and place the egg whites in a large bowl. Whisk with electric beaters, adding the granulated sugar little by little, and whip until stiff peaks form. Add the egg yolks one by one, followed by the vanilla, and continue to whisk. Lastly, slowly add the sunflower oil. Separately, sift the all-purpose flour with the salt and baking powder and gradually add to the mixture, stirring with a spatula from bottom to top without deflating the mixture. Pour the mixture into a 13×15 inch rectangular pan lined with parchment paper and level the surface. Bake in a preheated static oven at 350°F for 15 minutes. Let cool. Once the sponge cake is cold, cut it to the same size as the puff pastry bases so that they can be stacked. The rest of the sponge cake can be used for any other recipe.

  

• To make the syrup, bring the water and sugar to a boil. Once the mixture has cooled, add the limoncello and mix with a whisk. Let it rest at room temperature. Now spread a spoonful of cream on the base of a serving plate and place a layer of puff pastry on top. Put the diplomatic cream in a piping bag fitted with a plain nozzle and pipe the cream over the entire surface, then place the sponge cake on top and soak it with the limoncello syrup. Cover with more diplomatic cream and then place the last layer of puff pastry on top. Then refrigerate to rest for a couple of hours.

  

• Take the Diplomatic Cake from the fridge, sprinkle the surface with powdered sugar, and serve.

  

• Cut into slices and enjoy. I hope you like this latest recipe of mine, see you next time friends.