diplomatic cake

Here I am again in the kitchen for you. Today my mission is to prepare a special dessert for an equally special party. Today is my mother's birthday: a nice dinner with a final dessert is a must. The menu includes a first course that she loves (pasta with crumbs) and a second course based on grilled meat. As a dessert I thought of the diplomatic cake, which is prepared with layers of puff pastry and sponge cake filled with custard and Chantilly cream.

Video of the Recipe

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Identity Card of the Recipe

228 KCal Calories per serving
Ingrediants

For the soaking and for sprinkling
- 150-200 of milk
- 1 vial of vanilla flavoring
- 30 g of powdered sugar
For the layers
- 20 g of powdered sugar
- 2 rectangles 20 x 26 cm of puff pastry
- 1 rectangle 20 x 26 cm of sponge cake
For the chantilly cream
- 50 g of powdered sugar
- 350 g of fresh cream
For the custard
- 500 ml of milk
- 80 g (4 medium) of egg yolks
- 80 g of sugar
- 50 g of white flour of type 00
- half a cup of untreated lemon
- 50 g of dark chocolate
Materials Needed
- Mixer
- Bowls
- Large saucepan
- Wooden spoons
- Spatula
- Sieve
- Platter
- Sharp knife
- Meter
- Parchment paper and baking trays
- Whip
- Cake watering can or bowl
- Sac à poche (optional)
- Transparent film
Preparation
1. Prepare the SPONGE CAKE as shown in this video. Roll out the dough into a large pan and bake at 180 ° C for about 10-15 minutes. Allow to cool. With a knife, cut out the sponge cake until you get a rectangle measuring 20X26 cm, about 1.5 cm thick. .
2. Prepare the PASTA PASTA as described in this video. Alternatively, you can buy a ready-made puff pastry roll. Then make 2 rectangles measuring 20 x 30 cm and sprinkle with icing sugar. Prick the surface of the pastry with a fork to prevent the pastry from swelling too much during cooking. Preheat the oven to 200 ° C: bake for about 10-12 minutes.
Did you know that
The diplomatic cake is filled with the cream of the same name, which is prepared by mixing 2 parts of custard with 1 part of Chantilly cream (in turn prepared with whipped cream and icing sugar).
1. Meanwhile, prepare the CUSTARD. Cream the egg yolks with the sugar and lemon juice. Heat a part of milk (about 400 ml) in a saucepan. When the egg and sugar cream has taken on a foamy consistency, add the remaining part of cold milk and flour, continuing to mix. Combine the cream in the milk pan, mix with the whisk and cook until the desired consistency is reached. Cover the custard with cling film to avoid the formation of the superficial skin. Allow the custard to cool completely.
2. Prepare the CHANTILLY CREAM: pour the fresh cream into a whisk together with the icing sugar. Switch on the appliance and whip the cream.
Attention!
To facilitate whipping, both the cream and the tools must be very cold. For this reason, before whipping the cream, it is recommended to leave the container in the fridge for 10-15 minutes.
1. Prepare the DIPLOMATIC CREAM: add the Chantilly cream to the very cold custard and mix everything gently until you get a homogeneous but very soft and fluffy cream. Those who wish can transfer the cream into a piping bag.
2. Prepare the BAGNA to soak the sponge cake by mixing the milk with the vanilla flavoring.
The original recipe
plans to soak the sponge cake with an alcoholic syrup prepared with neutral syrup (2 parts of water, 1 part of sugar) and rum. In this recipe we suggest instead the use of simple milk flavored to taste (vanilla, in this case).
1. ASSEMBLE THE LAYERS. Place the first layer of puff pastry on a serving dish and cover it with the diplomatic cream. Cover with the sponge cake rectangle.
2. Soak the sponge cake with plenty of vanilla sauce and cover again with the diplomatic cream. Grate a few flakes of chocolate on top of the cream to personalize the dessert. Cover the cream with the last layer of puff pastry.
3. FINISH the cake with a generous sprinkling of icing sugar. Those who wish can replace the icing sugar with any advanced diplomatic cream. Leave the cake to set in the fridge for at least 1 or 2 hours before serving.
Alice's comment - PersonalCooker
And this is the diplomatic cake, which I dedicate with all my heart to my mom on her birthday. An elegant, delicate and refined dessert, just like her.
Nutritional values and Health Comment on the recipe
The Diplomatic Cake is a traditional Italian dessert. It is a very energetic preparation with a fair amount of fats, most of which are saturated; the cholesterol fraction is also important. The Diplomatic Cake is not suitable for the usual diet of overweight subjects or those suffering from hypercholesterolemia. The average portion of the Diplomatic Cake is about 60g (135kcal).