Torta diplomatica
Instructions
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.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 6 persons
- 230 g of puff pastry stretched out
- alkermes liqueur taste
- icing sugar to taste
- For the sponge cake:
- 200 g of flour for cakes
- 130 g of icing sugar
- 5 eggs
- a lemon
- a sachet of baking powder
- butter and flour to grease the mould
- For the custard:
- 90 g icing sugar
- 75 g flour
- 5 egg yolks
- 1/2 litre of milk
- an untreated lemon