The Diplomat Cake is a tempting concoction made up of three layers of puff pastry and two layers of génoise soaked in rum simple syrup then layered with a rum buttercream icing. My friend brought back a slice of this delicious cake for me from his trip to Canada. I enjoyed it so much I wanted to create my own version of it, which I have done, below. Because of the puff pastry layers, use a sawing motion when cutting the slices. Ingredients PUFF PASTRY 1 package Puff Pastry Thawed If Frozen GENOISE 1 pound Eggs About 10-11 Eggs 12 ounces Sugar 1/4 ounce Vanilla Extract 12 ounces Cake Flour Sifted 4 ounces Unsalted Butter Melted RUM SIMPLE SYRUP 1/2 cup Meyer's Dark Rum 1/2 cup Sugar RUM BUTTERCREAM See "Buttercream #1" recipe here

Instructions
PROCEDURE:
1. Prepare 3 rounds of docked puff pastry.
2. Make standard génoise.
3. Make rum simple syrup.
4. Make rum buttercream.
5. Cut génoise into 2 layers.
6. Assemble cake.

PUFF PASTRY:
NOTE: From the puff pastry dough, we will make three rounds that go inside the cake. The puff pastry scraps will also be baked to be crumbled and used to decorate the sides of the cake.

1. On a lightly floured surface, roll the thawed puff pastry dough out to a 1/4 inch thick sheet.
2. Cut three 10-inch rounds out of the puff pastry (cut the rounds 1 inch larger than the diameter of the cake). Re-roll the pastry dough sheets as needed to get three rounds.
3. Lightly dock the puff pastry rounds with a fork.
4. Place the puff pastry rounds and scraps on a baking sheet.
5. Refrigerate the puff pastry for at least 2 hours. Chilling helps to prevent shrinkage during baking.
6. Bake in a preheated 400 degree oven until lightly browned and crisp, about 9-11 minutes.
7. Cool completely on a wire rack.

GÉNOISE:
Professional Baking, page 319/298/305
NOTE: This makes two 9-inch cakes. Freeze one cake, double-wrapped in plastic wrap, for another use.

1. Preheat oven to 375.
2. Grease the bottom (but not the sides) of two 9-inch round baking pans.
3. Whisk the eggs and sugar and warm to about 110 degrees by stirring over a hot water bath. A warmed foam gains greater volume.
4. With the whip attachment of a mixer, beat the warmed eggs at high speed until they are light and thick.
5. Add the liquid ingredients (melted butter & vanilla) and whip to combine with the batter.
6. Fold in the sifted flour in three or four stages, being careful not to deflate the foam. Many bakers do this by hand, even for large batches. Fold gently until all the flour is blended in.
7. Immediately pan and bake the batter. Delays will cause loss of volume. Bake until done, about 20 minutes. Do not open the oven or disturb the cakes until they have finished rising and are partially browned.
8. Cool in pan for 15 minutes. While the cake is still slightly warm, turn out onto rack to cool completely.

RUM SIMPLE SYRUP:
NOTE: You will not use all of this mixture in the preparation of the Diplomat Cake.

1. Combine rum and sugar in a small saucepan over medium-high heat. Cook until the sugar is dissolved. Cool completely.

RUM BUTTERCREAM:
1. Prepare one batch of the "Buttercream #1" recipe, included in this collection. Do not include vanilla in the buttercream; substitute 3 tablespoons of Myer's Dark Rum.

ASSEMBLY ORDER (verified with the actual cake):
Top to bottom:
(The layers of rum buttercream are all thin.)

Rum Buttercream -- decorative icing

Puff Pastry
Rum Buttercream
Génoise Sponge

Rum Buttercream
Puff Pastry
Rum Buttercream

Génoise Sponge
Rum Buttercream
Puff Pastry

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DECORATION:
After icing, decorate the sides of the cake by pressing crumbled baked puff pastry into the icing.

TIPS:
* Do not add rum too quickly or more than the recommended amount, or the buttercream may separate.

To correct separation: Chill buttercream 30 minutes. Set bowl of buttercream over pan of warm water for a few seconds. Remove from heat. Beat with wooden spoon until smooth. If necessary, rewarm again. If buttercream is still not smooth, melt 2 tablespoons butter and gradually beat into buttercream.

* Because the rum buttercream is rich, spread buttercream layers thinly.

* Cakes filled and frosted with spirit-flavored buttercream should be served the same day; otherwise the taste of the spirits may diminish. Other types can be prepared up to 3 days ahead, covered tightly and refrigerated.

* To facilitate cutting, chill cake for about 1 hour, then let stand at room temperature briefly so that the buttercream can soften slightly.

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Yields: 12 Servings
     Adapted by Drew Vogel (www.drewvogel.com). 0.99

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