Bolo Diplomático Italiano Fácil (Print-Friendly Version)
Massa folhada crocante, creme delicado e bolo de ló umedecido em licor compõem essa sobremesa italiana sofisticada.
# What You’ll Need to Make This:
→ Sponge Cake
01 -
3 large eggs
02 -
100 g granulated sugar
03 -
10 g honey
04 -
1 teaspoon vanilla extract
05 -
Pinch of salt
06 -
Zest of 1 organic lemon
07 -
95 g wheat flour
→ Puff Pastry
08 -
2 rectangular sheets of puff pastry (35 x 25 cm each)
→ Diplomat Cream
09 -
750 g whole milk
10 -
10 large egg yolks
11 -
50 g wheat flour
12 -
50 g corn starch
13 -
230 g granulated sugar
14 -
1 teaspoon vanilla extract or 1 vanilla bean
15 -
Pinch of salt
16 -
400 g fresh whipping cream
17 -
30 g icing sugar
→ Syrup
18 -
120 g water
19 -
50 g granulated sugar
20 -
50 g Alchermes liqueur or alternative syrup of choice
→ Decoration
21 -
Icing sugar for dusting
# How to Prepare:
01 -
Grease and flour a rectangular baking pan approximately 30 x 23 cm. Preheat the oven to 175 °C in static mode.
02 -
Whisk eggs and granulated sugar for about 10 minutes until the mixture is pale, thick, and increased in volume. Gradually incorporate honey, vanilla extract, lemon zest, and a pinch of salt while continuously mixing.
03 -
Gently fold in sifted flour. Pour the batter evenly into the prepared pan. Bake at 175 °C for 15 to 20 minutes until golden. Remove and let cool completely.
04 -
Unroll the two pastry sheets to rectangles of 35 x 25 cm. Preheat oven to 190 °C. Place each sheet on a parchment-lined baking tray, prick with a fork, and bake one at a time for about 20 minutes or until golden on the top rack. Allow to cool completely before handling.
05 -
Prepare a classic Diplomat Cream by making a pastry cream with whole milk, egg yolks, flour, corn starch, granulated sugar, vanilla, and salt. Cool the cream, then fold in freshly whipped cream sweetened with icing sugar. Refrigerate the assembled Diplomat Cream until ready to use.
06 -
In a saucepan, bring water and granulated sugar to a boil. Let cool, then stir in the Alchermes liqueur or syrup of choice. Refrigerate or keep at room temperature until needed.
07 -
Once the sponge cake and pastry layers are cooled, use a sharp knife to trim darker edges and align pieces to even rectangles for neat assembly.
08 -
Spread a small amount of Diplomat Cream on the serving platter and place a sheet of puff pastry on top to adhere. Spread an even layer of Diplomat Cream over the pastry.
09 -
Brush the sponge cake evenly with syrup on one side, turn the soaked side down onto the Diplomat Cream, then lightly brush the top with additional syrup.
10 -
Spread another layer of Diplomat Cream on top of the sponge and gently place the final pastry sheet over the cream.
11 -
Refrigerate the assembled dessert for several hours to firm up. Before serving, dust the top with icing sugar.
# Extra Tips:
01 -
Let the assembled cake rest in the refrigerator for at least 8 hours before slicing to allow the layers to set and the flavors to meld.
02 -
If Alchermes liqueur is unavailable, substitute with cherry, raspberry syrup, or a light fruit liqueur for a similar hue and aroma.