DIPLOMATIC CAKE OF RAFFAELLA

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

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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:

1. 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.
2. 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.