Dessert cake: the recipe for the Tuscan dessert with puff pastry and vanilla sauce

Step 1

Prepare the custard: Beat the eggs in a heavy-bottomed saucepan 1.

step 2

Add the granulated sugar 2.

step 3

Mix the ingredients with a whisk 3.

Step 4

Gradually add the sifted flour, stirring constantly with a whisk 4 to avoid the formation of lumps.

Step 5

Slowly pour in the boiling milk 5 that you have previously heated on the stove with the peel of an untreated lemon.

Step 6

Let the cream cook over low heat, stirring constantly, until the mixture has the correct density 6.

Step 7

Perfume with vanilla extract 7, stir quickly and pour the vanilla sauce into a low, wide container.

Step 8

Cover with cling film 8 and allow to cool, then refrigerate until ready to use.

Step 9

Roll out the puff pastry and place it on a baking tray with all the baking paper 9.

Step 10

Prick the base with the tines of a size 10 fork to prevent it from swelling during cooking.

Step 11

Sprinkle the surface with granulated sugar 11 and place in the hot oven at 180 °C for about 15 minutes.

Step 12

When a golden and slightly caramelized crust has formed, remove the dough from the oven 12.

Step 13

Pour the now cold cream onto the base 13.

Step 14

Spread evenly with a spatula, leaving the edges free 14.

Step 15

Cover the filling with the second puff pastry rectangle, which has already been pricked with the tines of a fork 15.

Step 16

Seal the edges well by folding them inwards 16.

Step 17

Sprinkle the cake with more granulated sugar 17 and bake again at 180°C for about 30 minutes.

Step 18

After the baking time is up, take the cake out of the oven and let it cool.

Step 19

Cut into strips about 7-8 cm wide 19.

Step 20

Using a smooth-bladed knife, cut out 20 regular squares.

Step 21

Place the night cake on a serving plate 21, place it on the table and serve.