Artisanal Diplomat Cake
Stuffed cake
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Cook Time
2 h
Servings
10
Difficulty
Easy
Prep Time
60 min
This Thermomix® recipe for Artisanal Diplomat Cake is ready in 2 h and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
The diplomat cake is a classic of Italian pastry, a triumph of flavors and textures that blend into an elegant and delicious dessert. Making it at home is easier than you think, especially with the help of our faithful Thermomix®! This artisanal version includes a soft sponge cake, a velvety custard and crunchy layers of puff pastry, all enhanced by a touch of Alchermes. Perfect for celebrating a special occasion or simply to indulge in a moment of pure pleasure. Its preparation takes some time, but the end result will repay every effort. A dessert that will conquer all palates!
Ingredients (13 ingredients)
-
Eggs
-
Sugar
-
100 g Flour 00
-
500 ml Milk
-
250 ml Fresh cream
-
150 g Sugar
-
40 g Cornstarch
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4 null Egg yolk
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Lemon
-
Vanilla extract
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1 rotolo Puff pastry
-
Alchermes
-
Powdered sugar
Preparation (15 steps)
Sponge cake: Eggs and sugar
Insert the whole eggs and sugar into the bowl. Whisk for 20 Min./Stufe 4 without temperature. The mixture must be very frothy and triple in volume.
Sponge cake: Flour
Add 100g of sifted flour to the bowl, a little at a time, and mix for 20 Sec./Stufe 2/Linkslauf. Transfer the mixture to a rectangular baking tray (20x16 cm) lined with baking paper.
Sponge cake: Baking in the oven
Place the baking tray in the central rack of the oven and bake for about 30 minutes at 170°C, in static mode. (This step is not performed with the Thermomix).
Custard: Milk, sugar, lemon and vanilla
In the bowl, pour 500 ml of milk, half of the sugar (75g), the lemon zest and the vanilla extract. Heat for 8 Min./90°C/Stufe 2.
Custard: Yolks and starch
In a bowl, quickly mix the egg yolks (4) with the rest of the sugar (75g). Add 40g of cornstarch and mix until completely incorporated. Pour the mixture into the bowl.
Custard: Cooking
Cook the cream for 10 Min./90°C/Stufe 3. The cream must thicken. Transfer the cream to a bowl and let it cool completely.
Custard: Cooling
Let the custard cool completely. (This step is not performed with the Thermomix).
Whipped cream
Insert 250 ml of very cold fresh cream and a tablespoon of sugar (if it is not already sweetened) into the bowl. Whip with the butterfly for 2 Min./Stufe 3.5 without temperature. Check the consistency and, if necessary, prolong for a few seconds.
Diplomat cream
Gently combine the whipped cream with the cooled custard, stirring from the bottom up so as not to disassemble the mixture. Store in the refrigerator until ready to use. (This step is not performed with the Thermomix).
Puff pastry: Preparation
Unroll a roll of rectangular puff pastry, pierce the entire surface with the tines of a fork and divide into two equal rectangles, with a knife or a pizza cutter. (This step is not performed with the Thermomix).
Puff pastry: Baking in the oven
Sprinkle with a generous dusting of powdered sugar and bake on the central rack of the oven in fan mode at 180°C. It will take about 15 minutes, remove from the oven when the two sheets are golden brown. (This step is not performed with the Thermomix).
Puff pastry: Finishing
For a precise job, cut the outer edges of the puff pastry, and use a base to obtain the same size as the sponge cake by overlapping it and eliminating the excess. (This step is not performed with the Thermomix).
Sponge cake: Soak
Dilute the Alchermes with three tablespoons of water and, with a brush, wet only one side of the sponge cake. (This step is not performed with the Thermomix).
Cake assembly
Place a rectangle of puff pastry on a tray, spread it with half of the diplomat cream. Add the sponge cake on the diplomat cream with the Alchermes-soaked side facing down. Wet the other side of the sponge cake as well, spread it with the remaining diplomat cream and close the top of the diplomat cake with the second base of puff pastry. (This step is not performed with the Thermomix).
Final decoration
Sprinkle with a generous dose of powdered sugar and the diplomat cake is ready! (This step is not performed with the Thermomix).
Finished cooking? Great! 🎉
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Created by
Valentina Costa
5
5 Recipes
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0 Cookbooks
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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