Name: Diplomat Cake
Yield: Yield: 2 cakes, 10 inches (25 cm) in diameter
Cuisine: Sweden
Ingredients: 2 Sponge Cakes, 10 inches (25 cm) in diameter, or 2 Chiffon Sponge Cake I, 10 inches in diameter; 6 ounces (170 g) smooth strawberry jam; ¾ cup (180 ml) Plain Cake Syrup; 2 pounds 7 ounces (1 kg 110 g) Pastry Cream; 6 ounces (170 g) sliced almonds, lightly crushed (untoasted); 1 pound (455 g) Macaroon Decorating Paste; Almond paste as needed (see Step 4); Fresh fruit; Apricot Glaze or Pectin Glaze

Preparation info

Yield:
2
cakes, 10 inches in diameter

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

The light, fresh taste of this traditional Swedish cake is always welcome, and its colorful appearance makes a great addition to a buffet table. I make Diplomat wedding cakes by piping the macaroon paste into four hearts on the top of each cake, with the points of the hearts meeting in the center. After the cakes are baked, the hearts are filled with fresh raspberries, which are very colorful. The French version of Diplomat cake, Gâteau Senator, is ba