This typical dessert of Salernitan coast, takes its name from cardinal’s hat because of its “Scazzetta” shape.
Start by preparing the sponge cake; mix eggs, with sugar and finally add the flour. Pour the mixture into molds with flared edges, previously buttered and floured. Bake at 180° C for about 10 minutes. Take out of the oven and let cool.
Prepare the custard. Pour the milk into a saucepan and bring it to a boil. Mix the egg yolks with the sugar and the cornstarch; add them to the boiling milk and bring to a boil again. When the cream will be dense turn off the heat and add the Concentrated Strawberries Paste; pour into a low, wide bowl and cover it with some cling film avoiding the crust. Let it cool.
Cut sponge cakes in half, moisten them with Alkermes Syrup diluted with water and fill with the custard. Finally prepare the covering, mixing water with Fondant Sugar and Concentrated Strawberries Paste; pour it slowly on sponge cakes and finish the decoration with some strawberries.
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