Napoleon Cake Flaky Diplomat (Print View)
Flaky pastry layers with smooth cream and fresh raspberries for an indulgent treat.
# What You'll Need:
→ Puff Pastry and Fruit Layers
01 -
2 sheets pre-made puff pastry, thawed
02 -
2 cups fresh raspberries
03 -
1/4 cup powdered sugar, for dusting
→ Diplomat Cream
04 -
6 large egg yolks
05 -
6 large egg whites, whipped to soft peaks
06 -
1 1/2 cups heavy whipping cream
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1 1/2 cups whole milk
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3/4 cup granulated sugar
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6 tablespoons cornstarch
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4 tablespoons unsalted butter
11 -
2 vanilla bean pods, split and seeds scraped, or 1 tablespoon vanilla bean paste
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3 teaspoons powdered gelatin
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2 tablespoons cold water
# Directions:
01 -
In a large mixing bowl, whisk egg yolks and granulated sugar together until the mixture becomes pale yellow. Add cornstarch and continue whisking until smooth and thick.
02 -
In a saucepan over medium-low heat, warm the milk with scraped vanilla bean seeds or vanilla paste until steaming, not boiling.
03 -
Slowly add a small amount of hot milk into the egg mixture, whisking constantly to temper the eggs, then gradually incorporate the remaining milk.
04 -
Pour the tempered mixture back into the saucepan. Cook over medium heat, whisking continuously, until it thickens, about 5 to 7 minutes. Remove from heat.
05 -
In a small bowl, sprinkle gelatin over cold water and let bloom until fully absorbed. Microwave the bloomed gelatin for 10 seconds to liquefy.
06 -
Add melted gelatin and unsalted butter to the warm custard, whisking vigorously until fully combined.
07 -
Gently fold the whipped egg whites into the custard until no streaks remain.
08 -
Cover the surface of the cream directly with plastic wrap and refrigerate until firm and fully chilled, approximately 2 hours.
09 -
Using a hand mixer, whip heavy cream until it holds stiff peaks. Gently fold the whipped cream into the chilled custard mixture until the cream is pale yellow, smooth, and thick.
10 -
Preheat oven to 400°F (205°C). Roll out puff pastry sheets on a baking tray lined with parchment paper. Pierce surface with a fork and bake each sheet until golden and crisp, 15–20 minutes. Cool completely on a rack.
11 -
Place one cooled puff pastry sheet on a serving platter. Spread a thick, even layer of diplomat cream and top with half the raspberries. Place the second pastry sheet on top, repeat with remaining cream and fruit.
12 -
Dust the top generously with powdered sugar. Refrigerate the cake for at least 1 hour before slicing to allow layers to set and cream to firm.
# Notes:
01 -
Whisking the chilled custard may soften the set gelatin, but it will reset after final assembly and chilling.
02 -
To achieve clean slices, use a sharp serrated knife and wipe it with a damp towel between cuts.