Easy Italian Diplomatic Cake (Torta Diplomatica)
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.
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!
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
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.
Brush the dough lightly with milk and sprinkle with a little powdered sugar. Bake 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).
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.
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), refrigerate.
Putting it together
Pour some 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. Cover with plastic wrap and refrigerate for a few hours or even over night.
Sprinkle with powdered sugar before serving.
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!
More Italian Desserts
- Classic Italian Crostata
- Italian Chocolate Pie
- Classic Italian Tiramisu Layer Cake
- Strawberry Tiramisu
- Find more here
Italian Diplomatic Cake (La Torta Diplomatica)
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
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
Nutrition
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Hi Rosemary!
I’ve seen these before in one of my favorite Italian bakeries in Upstate NY, but i have never made one. I was wondering if it would be good if I used Chambord instead of Alchemes? Thank you for your wonderful recipes. I have your cookbooks and have made a lot of your them. I hope you and your family have a blessed Easter.
Hi Leila, thanks so much, so glad you enjoy the books and the recipes. I think that Chambord would work. Let me know how it goes. Take care, Regards Rosemary