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Home » Popular » Cakes & Cupcakes » Easy Italian Diplomatic Cake (Torta Diplomatica)

Easy Italian Diplomatic Cake (Torta Diplomatica)

By: Rosemary Published: May 15, 2022 Updated on: May 15, 2022

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This easy creamy Italian Diplomatic Cake is made with puff pastry, sponge cake (or to make it quicker and easier, lady fingers), Italian pastry cream and a dusting of powdered sugar. The perfect family or company dessert.

Diplomatic cake on a white tray and a slice on a white plate.

Every time I make a dessert, I have the Italian remind that I have yet to make his favourite. Yes, La Torta Diplomatica! So today, I decided would be his lucky day, and since it’s Sunday, let’s have dessert!

Table of Contents

  • What is a Diplomatic Cake?
  • Recipe Ingredients
  • What is Alkermes Liqueur
  • How to make it
      • Prepare the Italian pastry cream
      • Never Miss a Recipe!
      • Putting it together
  • Where did the Diplomatic Cake originate?
  • How to store it
  • More Italian Desserts
  • Italian Diplomatic Cake (La Torta Diplomatica)
    • Ingredients US CustomaryMetric 1x2x3x
      • PASTRY CREAM
      • EXTRAS
      • *You can substitute with strawberry juice, rum, red Campari or your preferred liqueur, cherry or strawberry to name a few.
    • Instructions 
      • PASTRY CREAM
      • PUTTING IT TOGETHER
    • Notes
    • Nutrition

What is a Diplomatic Cake?

The Diplomatic Cake or Torta Diplomatica is a traditional Italian dessert. It consists of 2 layers of puff pastry, a layer of sponge cake or in this case lady fingers (thanks to a friend who made this cake with lady fingers, it was so good I decided why not make it easier for all?!).

The lady fingers or sponge cake are dipped in Alkermes, strawberry juice (a non alcoholic choice), or even a vanilla syrup. Then another layer of Italian pastry cream goes on top. The top layer, which is puff pastry is dusted with powdered sugar before serving.

Recipe Ingredients

  • Puff Pastry – store bought or homemade
  • Italian Pastry Cream
  • Lady fingers – or Sponge cake (homemade or store bought)
  • Alkermes – substitute with strawberry juice, red Campari, preferred liqueur, rum
  • Powdered/icing sugar – for dusting
Cake on a white plate.

What is Alkermes Liqueur

It is a bright red liqueur that is a little syrupy. It tends to have a floral aroma with a sweet, spicy flavour. It comes from Tuscany, it can be difficult to find Alchermes outside of Italy so a substitute of Red Campari, strawberry juice or maybe you have something else in mind?

How to make it

Roll out the puff pastry and lightly roll to even it out if necessary, then cut the sheet in two equal parts, place on a parchment paper lined cookie sheet and prick very well with the tongs of a fork.

The dough on a cookie sheet before baking.

Brush the dough lightly with milk and sprinkle with a little powdered sugar. Bake for approximately 15 minutes or until golden. Remove from the oven, and immediately move to a wire rack to cool completely (if the pastry is very puffy lightly flatten with a clean towel).

Pastry dough baked on a cookie sheet.

Prepare the Italian pastry cream

In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm. In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla.

Pastry cream mixed.
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    Place the pot over low heat, slowly add the warm milk/cream, whisking continuously until thickened. Remove to a glass or ceramic bowl, cover with plastic wrap (make sure wrap touches the cream mixture), let cool about 20 minutes then refrigerate at least 1-2 hours.

    Pastry cream made in a silver pot.

    Putting it together

    Pour 1/2 cup of Alkemes (or desired liquid) into a bowl and dip the lady fingers turning a couple of times in the liquid.

    On a large square plate or board place one puff pastry strip, spread half the pastry cream on top, top with a layer of Alkemes dipped Lady Fingers.

    Pastry cream on a strip of puff pastry and lady fingers on top.

    Top with the remaining cream and place the 2nd strip of puff pastry on top. Cover with plastic wrap and refrigerate for at least 1-2 hours or even over night.

    More cream on top and the puff pastry strip on top.

    Sprinkle with powdered sugar before serving.

    Diplomatic cake on a white dish.

    Where did the Diplomatic Cake originate?

    The diplomatic cake, although thought of to be of ancient origins does not have a precise history. In fact its origins are still debated today. The most popular version, seems to trace the layered cake back to the 15th century, apparently the cook of the Duke of Parma, is thought to have invented it as a delicious dessert for the Duke of Milan , Francesco Sforza.

    How to store it

    The cake should be stored in the refrigerator, in an airtight container or wrapped in plastic. It will keep for up to 2-3 days in the fridge.

    I hope you enjoy this Italian Diplomatic Cake as much as the Italian did. Let me know what you thought of it. Enjoy!

    A slice of cake on a white plate.

    More Italian Desserts

    • Classic Italian Crostata
    • Italian Chocolate Pie
    • Classic Italian Tiramisu Layer Cake
    • Strawberry Tiramisu
    • Find more here
    Diplomatic cake on a white tray and a slice on a white plate.

    Italian Diplomatic Cake (La Torta Diplomatica)

    Rosemary Molloy
    This easy creamy Italian Diplomatic Cake is made with puff pastry, sponge cake or lady fingers, Italian pastry cream and a dusting of powdered sugar.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Chilling Time 2 hrs
    Total Time 2 hrs 45 mins
    Course Dessert
    Cuisine Italian
    Servings 8 servings
    Calories 241 kcal

    Ingredients
     
     

    • 1 roll puff pastry

    PASTRY CREAM

    • ¾ cup milk (whole)
    • ¾ cup cream (whole/heavy or whipping)
    • 4 large egg yolks
    • ½ cup granulated sugar
    • 2½ tablespoons all purpose flour
    • ½ teaspoon vanilla

    EXTRAS

    • 7-10 lady fingers
    • ¼ cup Alchemes liqueur*
    • 2-3 tablespoons powdered/icing sugar

    *You can substitute with strawberry juice, rum, red Campari or your preferred liqueur, cherry or strawberry to name a few.

      Instructions
       

      • Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
      • Roll out the puff pastry and lightly roll to even it out if necessary, then cut the sheet in two equal parts, my sheets measured 10×6 inches (25x15cm) , place them on the prepared cookie sheet and prick very well with the tongs of a fork.
      • Brush the dough lightly with milk and sprinkle with a little icing sugar. Bake for approximately 15 minutes or until golden. Remove from the oven, and immediately move to a wire rack to cool completely (if the pastry is very puffy lightly flatten with a clean towel).

      PASTRY CREAM

      • In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
      • In a medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla, place pot over low/medium heat, slowly add warm milk/cream, whisking continuously until thickened.
      • Remove the cream to a glass or ceramic bowl, cover with plastic wrap (make sure wrap touches the cream mixture), let sit for 20 minutes then refrigerate at least 1-2 hours.

      PUTTING IT TOGETHER

      • Pour 1/2 cup of Alkemes (or desired liquid) into a bowl and dip the lady fingers turning a couple of times in the liquid.
      • On a large square plate or board place one puff pastry strip, spread half the pastry cream on top, top with a layer of Alkemes dipped Lady Fingers. Top with the remaining cream and place the 2nd strip of puff pastry on top.
      • Refrigerate for at least 1-2 hours or even over night. Sprinkle with powdered sugar before serving. Enjoy!

      Notes

      If you can’t find or would prefer to not use Alkemes you can substitute with strawberry juice, rum, red Campari or your preferred liqueur, cherry or strawberry would work.
      The cake should be stored in the refrigerator, in an airtight container or wrapped in plastic. It will keep for up to 2-3 days in the fridge.

      Nutrition

      Calories: 241kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 141mgSodium: 34mgPotassium: 81mgFiber: 1gSugar: 19gVitamin A: 541IUVitamin C: 1mgCalcium: 59mgIron: 1mg
      Keyword Diplomatic cake, Italian Dessert, Italian Diplomatic Cake, Torta diplomatica
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