Description:
A luscious, layered Italian dessert made from delicate puff pastry and soft sponge cake, filled with smooth Italian pastry cream (Crema Pasticcera). This elegant cake, also known as Torta Diplomatica, is a perfect balance of flaky, creamy, and sweet, traditionally served during holidays or special celebrations.
Origin:
Italy – Specifically from central Italy, Torta Diplomatica combines elements of French-inspired puff pastry with Italian sponge and custard. It’s a bakery classic often enjoyed at family gatherings, weddings, or holidays.
Ingredients (Quantity):
For the Cake Base:
- Puff pastry sheets – 2 (store-bought or homemade)
- Sponge cake – 1 layer (about ½ inch thick, from an 8- or 9-inch round)
For the Pastry Cream (Crema Pasticcera):
- Whole milk – 2 cups (480ml)
- Egg yolks – 4 large
- Granulated sugar – ½ cup (100g)
- Cornstarch – ¼ cup (30g)
- Vanilla extract – 1½ teaspoons
- Unsalted butter – 2 tablespoons (optional, for extra richness)
For the Whipped Cream Layer (Optional but Traditional):
- Heavy cream – 1 cup (240ml)
- Powdered sugar – 2 tablespoons
- Vanilla extract – ½ teaspoon
For Assembly:
- Rum or Marsala – 2 tablespoons (optional, for soaking sponge)
- Powdered sugar – for dusting top
Optional Ingredients:
- Fresh berries – for serving or garnish
- Shaved chocolate or almonds – for garnish
- Lemon zest – ½ teaspoon (for flavoring pastry cream)
- Coffee or espresso – small splash for a twist on the soaking liquid
Instructions:
1. Bake the Puff Pastry:
- Preheat oven to 400°F (200°C).
- Roll out the pastry sheets and trim to the same size as your sponge cake (usually 8–9 inches).
- Prick with a fork to prevent puffing. Bake for 12–15 minutes until golden. Cool completely.
2. Make the Pastry Cream:
- Heat milk in a saucepan until steaming (not boiling).
- In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly pour hot milk into the egg mixture, whisking constantly.
- Return to pan and cook over medium heat, stirring until thickened.
- Remove from heat, stir in vanilla and butter. Let cool completely, covered with plastic wrap touching the surface.
3. Make Whipped Cream (if using):
- Whip cream with powdered sugar and vanilla until stiff peaks form. Fold into cooled pastry cream to make Diplomat Cream.
4. Assemble the Cake:
- Place 1 puff pastry layer on a plate. Spread half the cream.
- Add sponge cake layer. Brush with rum/Marsala if using.
- Spread remaining cream on top.
- Add final puff pastry layer.
- Chill for at least 4 hours to set.
5. Serve:
- Dust with powdered sugar. Optionally garnish with fruit, nuts, or chocolate shavings.
- Slice carefully with a serrated knife.
Tips for Success:
- Let all layers cool before assembling.
- Use a serrated knife for clean slices.
- Chill well before serving for neat layers.
- If making ahead, dust with powdered sugar just before serving to avoid absorption.
Recommendation:
Perfect as a show-stopping dessert for holidays, birthdays, or after a rich Italian meal. Serve with espresso, Vin Santo, or sweet dessert wine.
Nutrition (Per Slice, based on 10 slices):
- Calories: ~350
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Sugar: 18g
- Protein: 6g
- Sodium: 150mg
Note: Values may vary depending on ingredients and variations.
Let me know if you’d like a version with chocolate cream, Nutella, or a gluten-free option!
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