The most Italian of Italian cakes. Sponge-like, delicate, not too sweet, with delicious diplomatic cream. This cake can be prepared in many ways. One of them is adding, for example, strawberries.
I recommend.
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SPONGE CAKE:
• 7 eggs
• 220 g of sugar (1 cup and 2 tablespoons)
• 180 g of wheat flour (1 and 1/4 cup)
• 60 g of potato starch (3 tablespoons)
• 8 g of baking powder (2 flat teaspoons)
Mold dimensions: 25 cm x 32 cm
Bake at 160°C for 40 minutes
DIPLOMATIKO CREAM:
• 630 g of milk (2 cups and 1/2 cup)
• 130 g of sugar (2/3 cup)
• 60 g of flour (4 tablespoons)
• 7 egg yolks (125 g)
• 35 g butter
• vanilla or vanilla sugar
• lemon peel (yellow part only)
• 500 g of cream 38% (2 cups)
PUNCH:
• 130 g of water
• 130 g of sugar
• 70 g of water
• 15 - 30 g of alcohol (rum) or lemon juice, etc
GLASS WITH A CAPACITY OF 250 ML
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