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how to make the cake in a diplomatic

The cake is a diplomatic is a sweet and very loved in our country, prepared with layers of puff pastry and sponge cake, soft and stuffed with the cream diplomatic. This dessert is perfect for the end of the meal, a Sunday or if you have guests for dinner and you want to make a beautiful figure. If you are curious, then, let’s discover how to make the cake and diplomatic:

first, get everything you need, i.e. for the base:


  • puff pastry, 250 g sugar, 170 g ” 00 ” flour, 85 g potato starch, 85 g , eggs-5 , vanilla pod 1, salt 1 pinch, powdered sugar for the pastry q.b.
  • the

  • For the cream: milk-300 ml fresh cream 200 ml, sugar 85 g flour 00 35 g, sugar 40 g, egg 3, vanilla 1.
  • the

  • For the syrup: water-250 ml sugar-150 g rum 40 ml, powdered sugar q.b.

After you have prepared everything start also to make the cake by dividing the egg whites from the yolks and beat the latter with half the sugar, beat the egg whites with the remaining sugar and then add in the compounds. Add the flour, the seeds of a vanilla bean and the potato starch, then stir until the mixture is homogeneous.

Grease and flour the mold and bake for 40 minutes at 180 degrees. Let cool the sponge cake and divide it. Then prepare the cream by warming the milk in a saucepan with half a vanilla bean and its seeds, then add the egg yolk and sugar then add the flour and work the ingredients with a whisk. Remove the berries and pour the heated milk onto the mixture stirring with the whisk. Given the mixture on fire and stir continuously until the cream thickens. Cool the cream and whip the cream , then add the icing sugar and add the cold cream. Now divide in two the browse, bucherellatela and and cook at 180° for 15 minutes, meanwhile prepare the syrup by placing the water and sugar in a saucepan and then add the rum at the end.

Now assemble the cake by placing on a plate, one of the two layers, fill with the cream diplomatic, now make the layer of sponge cake, moisten thoroughly with 2-3 tablespoons of the wet, then stuffed with a layer of cream. L’ the last layer, you do it with l’ and other pastry, Sprinkled with icing sugar and serve.


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