DULCE DE LECHE, DIPLOMAT AND STRAWBERRIES CAKE

ALMOND SABLÉE DOUGH

Gently melt the Milkaut Profesional Butter, glucose, salt, sugar, and vanilla in a saucepan until they blend together into a smooth cream. Next, whisk in the egg until it’s fully incorporated. Then add the flour mixture to create a smooth dough. Roll out the dough and let it rest in the freezer for 12 hours. Shape the dough into a tart shell and freeze it for 10 more minutes. Finally, bake the tart shell in a 20 cm mold at 150 °C until it turns a golden-brown colour.

DIPLOMAT CREAM

Start by combining the milk and half of the sugar in a saucepan, along with the vanilla. Heat this mixture until it reaches the first boiling point. In a separate bowl, sift together the cornstarch and the remaining sugar. Add the egg yolks and combine them without beating. Pour half of the milk mixture over the yolk mixture, stirring well to combine. Return the
remaining milk to the heat and bring it back to a boil. At this point, add in your yolk mixture, whisking continuously to prevent any lumps. Continue to cook this for about a minute, until it
thickens up. Then, remove it from the heat, strain it into a bowl, and cover with plastic wrap so that it makes contact with the surface. Let it cool down. Finally, fold in the Milkaut Profesional Cream 44%, which has been whipped to soft peaks, until you achieve a smooth and creamy consistency.

ASSEMBLY

Begin with a pre-baked and sealed cake base. Spread a generous layer of Milkaut Profesional Dulce de Leche for Bakery over the base. Next, cover this layer with the diplomat cream. Chill in the refrigerator for about 20 minutes and in the meantime, slice some fresh strawberries. Once the cake has chilled, arrange the strawberry slices on top, completely covering and decorating the cake.