The diplomatic cake – Sale & Pepe – Italian Cuisine

The diplomatic cake - Sale & Pepe


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Preparation of the diplomatic cake

1) Obtained from puff pastry 2 discs of about 26 cm in diameter and arrange them on 2 plates, keeping their paper underneath; sprinkle them with powdered sugar and prick them with a fork. Bake them, one at a time, in a preheated oven at 200 ° for 20-25 minutes.

2) To prepare the cream collect i yolks in a bowl with the caster sugar and work them with a hand whisk until you get one cream clear; incorporate the flour, pour the mixture into a saucepan, dilute it with the milk lukewarm and put on low heat.

3) When the cream has thickened and veils the spoon remove it from the heat, pour it into a bowl and let it cool.
Mount the cream cold with electric whips then incorporate it, little by little, at the custard, mixing with a spatula.

4) Line up the edges of the puff pastry discs, arrange one on a cutting board and spread a third of the cream; lean on the disc sponge cake sprinkled with a little bit of liquor and spread it with another third of cream; finish with the second pastry disc.

5) To garnish the chopped edges almonds with a heavy knife and stir i cookies reduced to very fine crumbs; gradually lifting the mince with the blade of the knife, make it adhere all around the edges of the cake on which you will have spread the rest cream.

6) Collect the on a saucer chopped almonds is cookies fallen off the edges. Sprinkle the center of the cake with a light layer of powdered sugar dropped from a sieve and spread the remaining mix of almonds is cookies.


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