LAYER CAKE WITH FRESH FRUIT
"Bavareoe Diplomatica alla Frutta”

LAYER CAKE WITH FRESH FRUIT
‘Bavareoe Diplomatica alla Frutta”

SERVES 12

For the sponge cake:

3  tablespoons plus 1 teaspoon unsalted butter, plus extra
3/4  cup plus 1 tablespoon unbleached all-purpose flour, plus extra
3  eggs
1/2  teaspoon almond extract
1/2 cup plus 1 tablespoon sugar
1/4  teaspoon salt
1/4  cup blanched almonds, ground

For the puff pastry:

1 pound puff pastry, thawed
1/4 cup brown sugar

For the bavarese:

1-1/4  cups whole milk
1   whole vanilla bean
3   egg yolks
1/2  cup sugar
1   teaspoon cornstarch
1   unflavored gelatin sheet
1-1/2 cups whipping cream, whipped

Top layer:

1/2  cup Kirsch
3/4 cup whipping cream, whipped fresh fruit (pineapple, peaches, berries)
1/4  cup confectioner’s sugar

1 Make the sponge cake: Preheat the oven to 3500. Buffer and flour an 8” springform cake pan. Beat the buffer and eggs until pale and creamy, about 5 minutes in an electric mixer; beat in the almond extract. Mix the flour, sugar, and salt in a bowl, and fold into the buffer mixture; fold in the almonds. Pour into the cake pan; bake 30 minutes, or until a tester inserted in the middle comes out clean. Cool on a rack; unmold. Cut off the outside crust and cut horizontally into 2 layers.

2 Make the puff pastry: Raise the oven temperature to 400°. Roll out the puff pastry into 2 thin sheets; poke with a fork; brush with water. Dust with the brown sugar. Place on a baking sheet; bake 12 minutes, or until golden. Cool. Cut into two 8” disks.

3 Make the bavarese: Heat the milk and vanilla bean until almost boiling; discard the vanilla bean. Mix the egg yolks with the sugar and cornstarch in a bowl; pour in the milk through a strainer, beating. Return to the pot; cook until the egg-milk mixture registers 175° on a thermometer.
4 Soak the gelatin sheet in cold water to cover for ~ minutes; squeeze dry. Add to the egg-milk mixture and let the mixture cool until it begins to thicken, about 20 minutes. Fold in the whipped cream.

5 Layer the cake: Brush the sponge cake with the Kirsch. Place the bottom layer in an 8” springform cake pan. Spread the bavarese over it; cover with the top layer of sponge cake. Refrigerate for 6 hours.

6 Spread 1 puff pastry disk with half of the whipped cream. Top with the cake, unmolding it first. Coat the top and sides with the remaining whipped cream. Top with the remaining puff pastry disk. Place on a platter; garnish with the fruit. Dust with the confectioner’s sugar. Serve at room temperature