Torta diplomatica

Roll out the puff pastry on work surface, cut into two rectangles of 15 x 25 cm, punzecchiateli with the prongs of a fork and transfer to a plate lined with parchment paper; Bake for about 15-20 minutes at 180°: the dough must not cook much, nor Brown, but must be soft.

Divide the egg yolks from the egg whites: in a bowl cold snow mounted very firmly the egg whites with a pinch of salt; pour into a second Bowl the egg yolks and sugar and roll them into balls with a mixer until the mixture is foamy and bloated.

Stir the sifted flour to the yeast by dropping it from a thick-meshed strainer, continuing always to fit the dough; Finally, add the grated lemon rind.

Add the whipped egg whites and stir the mixture very gently from bottom to top with a wooden spoon.

Pour the mixture well blended in a non-stick pan 15 rectangular 25 cm x previously greased and floured and bake at 180° c for 30-40 minutes.

When cooked, let it cool, and then divide the dough baked in two.

Pour into a bowl the sugar and the egg yolks and mount them with a mixer; Add the flour and the lemon peel grated previously.

Warm milk without bringing it to a boil; pour it in small quantities in Bowl, mixing well with a whisk; Bake the cream in a pan and let it thicken sweet heat 3-4 minutes.

Let cool, stirring to prevent the formation of surface film.

Line a baking sheet with rectangular nonstick cooking film, placed at the bottom of a rectangle of puff pastry, lie above a layer of pastry cream, cover with a slice of sponge and soak with Spain?Alchermes; lay a new layer of cream, another slice of sponge cake, a layer of cream and finish with the second rectangle of puff pastry; close well the sweet with film and refrigerate until time to serve.

Before serving, place the cake on a serving dish; Sprinkle the surface with icing sugar and serve.