Venetians

For this delicious recipe, I will present you with the detailed steps to achieve a refined dessert that will surely impress anyone who tastes it. We start with the puff pastry, an essential element of our preparation. Let the puff pastry dough thaw completely so that it is easy to handle. Meanwhile, prepare the baking tray (43 x 37 cm) by lining it with parchment paper, ensuring that the paper is well placed to prevent the dough from sticking.

Once the dough has thawed, carefully roll out two sheets, making sure they are slightly larger than the dimensions of the tray. This is important because the dough will shrink during baking. Place the first sheet in the prepared tray, prick the dough here and there with a fork to allow steam to escape during baking, and generously sprinkle sugar on top. Now, place the tray in the preheated oven at 200 degrees Celsius and bake for about 10 minutes or until the sheet becomes golden and crispy. After baking, remove the sheet and let it cool on a rack, then repeat the process with the second sheet.

To prepare the sponge cake, start by mixing the eggs with the sugar until the mixture becomes frothy and triples in volume. Gradually add the sifted flour, gently mixing with a spatula, using a folding motion to retain the air in the mixture. It is important to achieve a fine and airy batter. Pour the mixture into a tray lined with parchment paper and gently level the surface. Bake in the preheated oven at 180 degrees Celsius for about 30 minutes, or until the sponge passes the toothpick test. Once baked, turn it out onto a rack and let it cool completely.

For the vanilla cream, put the milk together with the vanilla seeds in a saucepan and bring to a boil. In another bowl, mix the sugar well with the egg yolks and a pinch of salt until the mixture becomes a frothy cream. Add the sifted flour and cornstarch, mixing gently. Thin the mixture with the warm milk, adding it gradually. Transfer the mixture to a bain-marie and cook, stirring continuously, until the cream becomes thick, similar to thick sour cream. Once you have achieved the desired consistency, add the vanilla essence and let it cool.

For the syrup, bring the water with the sugar and lemon zest to a boil, stirring until the sugar completely dissolves. Let the syrup boil for 1-2 minutes, then set aside. If desired, add additional flavors, let it cool, and strain it.

Assembling the cake is done after all the components have cooled. Line the tray in which you baked the sponge cake with plastic wrap, so that it overhangs the edges. Place the first sheet of puff pastry and spread half of the vanilla cream on it. Cut the sponge cake into strips, widthwise, and reconstruct it over the vanilla cream, making sure to soak it well. Let it rest for 5 minutes, then add the remaining cream in an even layer. Cover everything with the other sheet of puff pastry, wrap it in plastic wrap, and place a wooden board on top, along with some heavy objects to press the mixture well. Let it chill for 3-4 hours, but ideally, let it sit overnight.

Finally, cut the dessert into slices and serve with pleasure, enjoying every bite!