Make the sponge cake using any recipe you like, in a rectangular cake tin. Roll out the puff pastry in the same shape as the sponge cake, with 2 rectangles. As soon as it is cooked, remove from the oven and spread with cocoa butter and icing sugar. Bake for a few more minutes. In the meantime, make the vanilla custard. When it has cooled, assemble the dessert, using a rectangular springform cake tin without the base, placed on a serving plate. Put a rectangle of caramelized puff pastry on the bottom, followed by a layer of custard, and then scatter with amarenas. Follow with a layer of sponge cake soaked in Amaretto sugar syrup, another layer of custard and amarenas, and finally a layer of puff pastry. Cover with plastic wrap and put a weight on top of the dessert (I used 2 cartons of milk). Leave to rest overnight, remove the cake tin and sprinkle with icing sugar. You can add any decoration you like.
Recipe by LUSI