This diplomatic cake recipe, personalized by me, is one of the best and most appreciated by my guests. Although the preparation may seem long, I have to admit that the final result is a great satisfaction.
THE INGREDIENTS:
2 rolls puff pastry
255 g granulated sugar
3 eggs
90 g flour
30 g starch
2 vanilla sachets
QB salt
60 ml of water
50 ml limoncello
250 ml whole milk
200 ml cream
20 g icing sugar
3 yolks
2 g fish glue
250 g mascarpone
200 g semi-whipped cream with 20 g of powdered sugar
QB minced scraps of the pastry
QB butter
THE INSTRUCTIONS:
For the pastry:
Stretch the puff pastry, pierce well with the fork, sprinkle with granulated sugar and bake for 20 minutes at 180 ° C until you notice the browning of the dough. Repeat the process with the second sheet.
For the sponge cake:
- Prepare the cake: stir the eggs and 120 grams of sugar for about 10 minutes until the dough has doubled. Separately, add 70 grams of flour, starch, baking soda, 1 bag of vanillin, salt and stir. Finally, add the flour to the mixture and stir to avoid lumps.
- Cover a plate with baking paper and brush with a little melted butter. At this point, transfer the mixture and bake for 20 minutes at 180 ° C.
For the bath:
To prepare the bagna, boil the water with 30 grams of sugar until it melts, add the limoncello and reserve.
For the cream:
- At this point, prepare the diplomatic cream. Bring the milk with the cream in a saucepan until it boils and make sure it does not burn. Beat the yolk separately with 75 grams of sugar and a bag of vanillin. Mix well, then add 20 grams of powdered sugar and 25 grams of flour.
- In another container, soak the bladder and, when ready, add it to the mixture, add milk and eggs and stir with a whisk to avoid lumps. Let it stand in a bowl at this point.
- When the mixture has cooled, add mascarpone, half-whipped cream and 20 grams of powdered sugar. Mix everything well, cover the container with a film and let it sit in the fridge.
For the composition:
- At this point, all that remains is to assemble the cake: cut the dough and make rectangles of the same size and repeat with the cake. Place a rectangle of dough with the caramelized side on a tray, cover with a layer of cream and then with a cookie. Continue until the ingredients have run out, being careful to leave a thin layer of cream on the surface.
- To decorate, take the pieces of pastry, chop them and cover the cake. Put in the fridge for a few hours before serving and do not forget to sprinkle with icing sugar.