• Please go back and read the bog post, expert tips and step by step photos before beginning. This is for your benefit so the recipe turns out great on the first try!

Make the diplomat cream

• In a large bowl, whisk together egg yolks and sugar until light yellow in color. Then, add corn starch and whisk until smooth and thick.
  6 eggs yolks, 3/4 cup granulated sugar, 6 Tablespoons cornstarch
• Heat milk and vanilla over medium/low heat until steaming. Slowly add a little of the milk mixture at a time to the eggs while whisking continuously.
  1½ cups whole milk, 2 vanilla bean pods, scrapped
• Pour the whole mixture through the sieve back into the pot. Gently whisk continuously for 5 to 7 minutes until thickened. Remove from the heat.
• Add the cold water to a wide bowl, sprinkle the gelatin over it. Whisk to combine and set aside until no more powder is visible and the gelatin looks bloomed. Then, microwave for 10 seconds.
  3 teaspoons gelatin, 2 Tablespoons cold water
• Add the microwaved, bloomed gelatin and butter. Whisk vigorously until combined. Then, add the whipped egg whites and gently whisk in until fully combined and no more white is visible.
  4 Tablespoons unsalted butter, 6 egg whites
• Directly cover the cream with plastic wrap to prevent a top layer of dry skin from forming. Place in the refrigerator for a few hours until thick and chilled. Before using, give it a mix to smooth out the texture as it will have set into a firm, thick custard.
• After the custard is chilled, use a hand mixer to whip the heavy whipping cream on high speed. Fold into same bowl as the custard until pale yellow, fluffy and thickened.

  Note: Whisking the chilled custard will disrupt the gelatin but after assembling the cake and refrigerating, it will set again.
  1½ cups heavy whipping cream

Bake the puff pastry

• Use a rolling pin to flatten the puff pastry into a rectangle. Place on a baking tray lined with parchment paper. Bake at 425°F for 17-20 minutes until deep, golden brown.
  2 sheets pre-made puff pastry
• Use the back of a spatula to press down the puff and remove the broken, crispy pieces. Save this for the topping later. Place the puff pastry back into the oven for an additional 5-7 minutes until even more golden brown and even more crispy.  Set aside to cool.

Assemble the cake

• Cut each rectangle into two equal pieces. You will end up with 4 pieces total. Alternate starting with a sheet of puff pastry and generous layer of cream, about 1 cup. It's okay if some of the filling falls on the sides. After you finished the last layer, use the leftover cream to cover all the sides.
• Sprinkle and press all sides with the broken puff pastry pieces.

Refrigerate until set

• Cover with plastic wrap and refrigerate overnight. Place the entire cake in freezer for one hour before serving to help make slicing easier. This cake is very soft. Garnish with fresh fruit and powdered sugar before serving.
  2 cups fresh raspberries , 1/4 cup powdered sugar