Italian Cream-Filled Pastry Cake (Torta Diplomatica)

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.