Bolo Diplomático Italiano Fácil

• Eggs: Fresh eggs give the sponge cake its light airy structure
• Granulated sugar: Essential for both sweetness and that golden crust look for fine pure cane sugar
• Honey: Adds moistness and a gentle floral note use a mild variety
• Vanilla extract: Provides delicate aroma opt for real vanilla for depth
• Salt: Enhances all flavors choose a fine sea salt
• Lemon zest: Brings a clean citrus lift choose firm unwaxed lemons
• All-purpose flour: The structure of both cake and creme sift to avoid lumps
• Puff pastry: Use good-quality buttery pastry for a crisp layer thaw overnight in the fridge
• Whole milk: The base for a rich custard choose full-fat milk for silky results
• Egg yolks: Give the diplomat cream lush color and richness
• Cornstarch and flour: Thicken the custard without making it stodgy choose fresh for best results
• Powdered sugar: Used in cream and dusting pick a fine texture for melting finish
• Vanilla bean or extract: Again purity matters for flavor depth
• Heavy cream: Adds luxuriousness to the custard whip until soft peaks
• Water and sugar: Make the syrup base use filtered water for a clean result
• Alchermes liqueur: Infuses berry and spice essence you can substitute cherry or raspberry syrup
• Parchment paper: For baking off pastry and cake ensures clean release

Step-by-Step Instructions

Prepare the Sponge Cake:

Begin by buttering and flouring a rectangular cake pan then heat the oven to the right temperature. Whisk the eggs with sugar until the mixture is pale thick and doubled in volume – this takes patience but is crucial for structure. Gradually blend in honey vanilla lemon zest and salt without deflating the batter. Gently fold in sifted flour with a spatula until no streaks remain being careful not to overmix. Pour the batter into your prepared pan and bake until golden and springy then fully cool before handling.

Bake the Puff Pastry:

Roll out the chilled puff pastry sheets to even rectangles for neat layers. Prick the sheets all over with a fork to prevent excessive puffing and transfer to parchment-lined baking sheets. Bake one at a time in the center of the oven until crisp and richly golden checking in the final minutes to avoid burning. Allow to cool completely on a rack before assembling.

Prepare the Creme Diplomático:

Whisk egg yolks with sugar until creamy then add both starches for thickening. Slowly heat whole milk with vanilla and temper into the yolk mixture to form a classic pastry cream. Cook gently while stirring until luscious and thick. Cool then fold in softly whipped heavy cream for a silky diplomat blend. Chill well until firm and spreadable.

Make the Syrup:

Bring water and sugar to a boil in a small pot stirring until dissolved. Let cool before adding Alchermes liqueur or your preferred syrup for a floral pink touch. Store covered in the refrigerator until needed.

Assemble the Cake:

Trim cooled pastry and sponge cake to matching rectangles using a sharp knife for a polished appearance. On your serving platter spread a dab of cream to anchor the bottom shell. Lay down the first pastry layer and top with a thick blanket of Creme Diplomático spreading edge to edge. Gently brush the sponge cake with syrup until well-moistened both sides and place with the syrup side down atop the cream. Repeat a brush of syrup on the top then follow with another layer of cream. Complete the stack with the final puff pastry layer pressing lightly for contact. Chill for several hours so the flavors marry and the cake slices cleanly.

Finish and Serve:

Just before serving sift powdered sugar liberally over the top for a classic finish. Slice with a serrated knife and use a spatula to lift each portion for the best presentation.

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