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Torta Diplomatica

The recipe looks complicated however it is more about paying attention with the preparation of the crema pasticcera rather than with the whole cake. You can prepare the sponge cake ahead.

Sponge cake

Here is Mum’s traditional method: whisk well 4 heaped tablespoons of sugar together with 4 eggs and few drops of vanilla essence on high speed for around 15 minutes. When the mixture turns creamy and fluffy add 4 heaped tablespoons of sifted plain flour, 1 teaspoon baking powder and 2 tablespoons whisky.

Fold in the flour with a wooden spoon until it is well blended with the rest of the mixture.

Pour mixture into a round baking tray of a diameter of around 26cm and bake in a pre-heated oven of 150 degrees Celsius for around 20 minutes or until golden. Leave sponge cake to cool.

Torta diplomatica

Torta diplomatica

Torta Diplomatica

Ingredients for 8 persons:

  • 2 discs ready made puff pastry (round)
  • icing sugar
  • 4 egg yolks
  • 30g flour
  • 400ml milk
  • 100g sugar
  • 250ml whipping cream
  • 100g chopped almonds
  • 2-3 dry biscuits or amaretti, crushed
  • Grand Marnier or Amaretto liqueur

Cook the puff pastry according to the packet instructions however before baking sprinkle the discs with icing sugar and prick the pastry all over with a fork. In the meantime, prepare the cream by whisking by hand the egg yolks and sugar until you obtain a creamy mixture. Blend in the flour and pour the mixture into a small casserole, then add the tepid milk and put the casserole on a low heat. Keep stirring delicately all the time until the cream thickens.

When the cream becomes dense enough you can remove from heat and transfer into a bowl and leave to cool. Meanwhile, whisk the whipping cream with the electric whisker then fold it in the cold crema pasticcera in stages, blending it in well with a spatula.

Place one of the puff pastry discs on a serving plate and pour 1/3 of the crema pasticcera; place the sponge cake on top, moist it with some of your chosen liqueur and spread another 1/3 of the cream; cover with the second puff pastry disc.

Spread the remaining cream on the sides of the cake and then with the help of a knife decorate the sides with the chopped almonds and biscuits. Sprinkle the top of the cake with icing sugar and leave it to rest in the fridge for a couple of hours.

Enjoy this creamy crunchy cake!


3 Responses to “Torta Diplomatica”

  1. This dish looks amazing… I have not quite seen anything like it. Where does it originate?

    • Olivia says:

      From my research I found that the origin of this dessert cake goes back to the 1454 when a similar cake was sent from a diplomat in Parma, Italy to the duke of Milan. Moreover, on Wikipedia I read that the cream obtained by mixing whipped cream and crema pasticcera is known as ‘crema diplomatica.’ Incidentally, this type of cream is used in the torta diplomatica so the name might be a result of this ingredient: the ‘crema diplomatica.’

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