Steps

• Cover a rectangular baking tray with parchment paper, I use the one provided with the oven.

  
  With an electric mixer or in a stand mixer, beat the eggs with the sugar and vanilla until the mixture becomes fluffy and creamy (you need to beat for about 15 minutes).

  
  Preheat the oven to 340 Fahrenheit.

  
  Remove the stand mixer.

  
  Sift the flour and potato starch with the baking powder and gradually add to the beaten eggs mixture, gently mix with a spatula from top to bottom, being careful not to deflate the mixture.

  
  Once all the flour mixture is well incorporated, pour the mixture into the tray and spread it in an even layer with a spatula.

  
  Place in the center of the oven.

  
  Bake in the hot oven for about 15 minutes; once the time is up, check the center with a toothpick; it should come out dry and the sponge cake golden in color.

• 
  
  Place the milk on the stove with the lemon peel taken with a peeler (only the yellow part, otherwise it will give the cream a bitter aftertaste) and the vanilla bean cut in half lengthwise and heat it (it should not boil, just warm).

  
  In a saucepan, beat the egg yolks with a hand whisk.

  
  Mix the sugar well with the sifted cornstarch and a pinch of turmeric, and gradually add them to the egg yolks, stirring continuously with the whisk, mix well until the mixture is smooth and homogeneous, to avoid lumps in the cream later.

• Remove the vanilla and lemon peel from the milk and add it gradually to the egg cream, without stopping to stir with the whisk.

  
  Once all the milk is added, mix well.

  
  Once the mixture is homogeneous, transfer it to the stove over very low heat (I also use a flame diffuser) and cook the cream, stirring continuously until it thickens and becomes creamy; the cream is ready as soon as bubbles appear.

  
  At this point, turn off the heat, add a pinch of salt, and mix well and vigorously to make the cream beautifully creamy.

  
  Cover the cream with plastic wrap in contact with it to cover the surface well and poke holes here and there with a toothpick to let out the steam that would otherwise soften the cream.

  
  Let it cool completely at room temperature.

• I used ready-made puff pastry, you can do the same or prepare it at home.

  
  Unroll the puff pastry and place it on a baking tray, keeping the parchment paper it was stored in underneath, prick it lightly with a fork, sprinkle with powdered sugar, and bake at 356°F until golden, about 18-25 minutes (depending on your oven).

  
  Proceed in the same way with the other puff pastry, and once cooked, let them cool.

• You can use pure Alchermes as I did or dilute it in a syrup of water and sugar to create a soaking syrup.

• To best enjoy the Diplomatica with cream, I recommend doing this step when there’s just about an hour left before serving the dessert; you can prepare the bases in advance and fill them at the last moment.

  Cut the sponge cake into 2 rectangles as large as the puff pastry and about 0.8 inches high.

• On a tray, place the first puff pastry, cover it with a rectangle of sponge cake, soak it with Alchermes.

  Cover the sponge cake with half of the pastry cream, level it well with a spatula.
  
  Cover with the other rectangle of sponge cake, soak it again with Alchermes.
  
  Cover the sponge cake with the remaining pastry cream, level it well with a spatula.
  
  

• Complete with the other puff pastry, press slightly to compact everything, finish the sides with a spatula to distribute and remove any cream that has come out.

  
  Sprinkle with powdered sugar and store in the fridge until ready to serve it.

  The Diplomatica with cream is ready to be enjoyed… ENJOY YOUR DESSERT!

  Try also the quick version, find the recipe BY CLICKING HERE.

  
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• Sponge Cake:

  Cover a rectangular baking tray with parchment paper, I use the one provided with the oven.

  Mount the butterfly whisk in the bowl, add the eggs, with a pinch of salt, vanilla, and sugar, beat 20 min/speed 3.

  
  Preheat the oven to 340°F.

  
  Turn off the Bimby.

  
  Sift the flour and potato starch with the baking powder and gradually add to the beaten eggs mixture, gently mix with a spatula from top to bottom, being careful not to deflate the mixture.

• Once all the flour mixture is well incorporated, pour the mixture into the tray and spread it in an even layer with a spatula.
  
  Place in the center of the oven.
  
  Bake in the hot oven for about 15 minutes; once the time is up, check the center with a toothpick; it should come out dry and the sponge cake golden in color.

• Pastry Cream:

  
  Put the sugar in the bowl with the vanilla seeds, turmeric, and lemon peel 20 secondsspeed 7.

  
  Add the eggs, pinch of salt, and cornstarch 20 secspeed 1.

  
  Add the milk and cook 7 minutes195°F speed 4.

  
  Pour the cream obtained into a large bowl and cover with plastic wrap in contact with it to cover the surface well and poke holes here and there with a toothpick to let out the steam that would otherwise soften the cream.

  
  Let it cool completely at room temperature.

  Proceed to cook the puff pastry and then assemble the dessert as above.

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