Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 8 | 120 minuti |
Ingredients
| 140 g | 00 flour |
| 500 g | sugar |
| 120 g | potato starch |
| 8 | eggs |
| q.b. | salt |
| 5 | yolks |
| 500 mL | Sterilgarda microfiltered whole milk |
| 225 mL | whipping cream Sterilgarda |
| 55 g | corn starch (maizena) |
| 3 baccelli | vanilla |
| 20 g | powdered sugar |
| 130 g | water |
| 70 g | cognac |
Preparation
- To prepare the sponge cakes, break the eggs into a stand mixer and beat them at moderate speed. Meanwhile, remove the seeds from the vanilla pods and add them to the eggs in the stand mixer along with a pinch of salt.
- Add 250 g sugar.
- Continue to beat for about 15 minutes until the eggs are well whipped and you have obtained a smooth and creamy mixture. Stop the mixer and, using a sieve, sift both the flour and the starch, adding them delicately to the mixture so as not to deflate it.
- Butter and flour two 20 cm diameter molds. Divide the mixture equally between the 2 cake pans and bake the sponge cakes in a static oven preheated to 160°, on the lowest shelf, for about 50 minutes.
- Once cooked, leave to cool completely before removing them from the mould and finally placing them on a rack to complete the cooling process.
- While the sponge cakes are baking, prepare the cream to fill the cake, starting with the custard. Cut the vanilla pod, remove the seeds and set them aside.
- Pour the Sterilgarda whole milk, 125 ml of Sterilgarda whipping cream and the emptied pod into a saucepan and heat until almost boiling.
- Meanwhile, in a bowl, beat the 5 egg yolks together with 175 g of sugar and the vanilla seeds until the mixture is combined.
- Sift in the cornstarch and mix. As soon as the milk is hot, remove the pod and pour a ladleful into the egg yolk mixture, stirring with a whisk to dilute it. Pour everything into the pan with the milk and, without ever stopping stirring, thicken the cream over low heat.
- Once ready, place it in a low and wide baking dish and let it cool completely, covering it with cling film in contact. Only when it is cold, pour 100 ml Sterilgarda whipping cream into a bowl, add 10 g of icing sugar and whip with the whisks.
- Once you have a well whipped cream, take the cream, transfer it to another bowl and start adding the cream. Cover again with the film and place in the refrigerator to firm up for about 30 minutes.
- Meanwhile, prepare the syrup for the cake. Pour the water, cognac and the remaining 75 g of sugar into a pan. Heat the syrup until the sugar has dissolved, then pour it into another bowl and let it cool.
- Once everything is well cooled you can compose the dessert. First remove the outer crust from both sponge cakes.
- Take one of the two discs and, using a long, serrated knife, cut out 3 discs.
- Place the first layer of sponge cake on a plate: using a spoon, spread first the syrup and then about 1/4 of the cream, leveling it with a spatula.
- Place the second disc and repeat the same steps.
- At this point cover with the last disc, add the remaining syrup and a layer of cream, keeping some aside to use for the edges.
- Take the second sponge cake and cut it into small cubes and place them in a small bowl.
- Use the remaining cream to cover the edges of the cake and, using a spoon, spread the sponge cake cubes over the entire surface.
- Once the entire surface is covered, place the cake in the refrigerator for a couple of hours.
- When ready to serve, sprinkle with icing sugar.
Melt the butter and add the grated lemon peel, add the sugar and the egg. Mix with a fork and add the flour, as well as yeast and salt. Process fast until ...
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