Sheets: Start by caramelizing the sugar, being careful to achieve a brown color but do not let it burn. As the sugar melts, you will notice a foam forming on the surface; this moment is crucial as you need to extinguish the caramel with hot water. Do this carefully, stirring continuously to avoid crystallization. Once the sugar has completely melted, let it cool.
In another bowl, at room temperature, combine the softened butter with the egg, adding a pinch of salt, grated lemon zest, vanilla sugar, and sour cream. Mix the ingredients well until you achieve a homogeneous composition, then dilute them with the burnt sugar syrup you prepared earlier. Here, it is essential to pay attention to the consistency. Once you have obtained a uniform mixture, start adding the flour mixed with baking powder gradually. Mix with a spatula or wooden spoon, being careful not to overwork the dough, so as not to alter its texture.
Divide the dough into four equal pieces and form four thin sheets. These are baked on the back of the tray (25x33 cm), which you sprinkle with flour to prevent sticking. Bake each sheet in turn until they become lightly golden. Once all the sheets are baked, let them cool completely on a cooling rack.
Cream: Repeat the process of caramelizing the sugar, being careful not to burn it. When it starts to foam, remove it from the heat and let it rest for about two minutes. Add the butter and stir until it melts, then gradually pour in 100 ml of milk, continuing to stir. Simmer on low heat until the sugar is completely dissolved.
Meanwhile, in a separate bowl, combine the starch with the remaining milk. When the caramel mixture comes to a boil, gradually pour in the starch, stirring constantly to avoid lumps. When the cream thickens, remove it from the heat and add the rum and vanilla sugar, letting it cool.
Once the cream is cool, begin assembling the cake. Place the first sheet, followed by a generous layer of cream, then repeat the process with another sheet and cream, continuing until all sheets and cream are used. Make sure the last layer is a sheet. The cake is left to cool to set well, and when serving, you can decorate it with a little powdered sugar or melted chocolate for an extra touch of flavor. This sheet cake with caramel cream is perfect for any special occasion or simply to indulge yourself!
In another bowl, at room temperature, combine the softened butter with the egg, adding a pinch of salt, grated lemon zest, vanilla sugar, and sour cream. Mix the ingredients well until you achieve a homogeneous composition, then dilute them with the burnt sugar syrup you prepared earlier. Here, it is essential to pay attention to the consistency. Once you have obtained a uniform mixture, start adding the flour mixed with baking powder gradually. Mix with a spatula or wooden spoon, being careful not to overwork the dough, so as not to alter its texture.
Divide the dough into four equal pieces and form four thin sheets. These are baked on the back of the tray (25x33 cm), which you sprinkle with flour to prevent sticking. Bake each sheet in turn until they become lightly golden. Once all the sheets are baked, let them cool completely on a cooling rack.
Cream: Repeat the process of caramelizing the sugar, being careful not to burn it. When it starts to foam, remove it from the heat and let it rest for about two minutes. Add the butter and stir until it melts, then gradually pour in 100 ml of milk, continuing to stir. Simmer on low heat until the sugar is completely dissolved.
Meanwhile, in a separate bowl, combine the starch with the remaining milk. When the caramel mixture comes to a boil, gradually pour in the starch, stirring constantly to avoid lumps. When the cream thickens, remove it from the heat and add the rum and vanilla sugar, letting it cool.
Once the cream is cool, begin assembling the cake. Place the first sheet, followed by a generous layer of cream, then repeat the process with another sheet and cream, continuing until all sheets and cream are used. Make sure the last layer is a sheet. The cake is left to cool to set well, and when serving, you can decorate it with a little powdered sugar or melted chocolate for an extra touch of flavor. This sheet cake with caramel cream is perfect for any special occasion or simply to indulge yourself!
Ingredients
Dough: 450 g flour, 100 g sugar, one packet of vanilla sugar, 125 g butter, 100 ml sour cream, 150 ml hot water, 1 egg, grated peel of one lemon, one teaspoon baking powder, a pinch of salt. Cream: 230 g sugar, 70 g cornstarch, 200 g butter, 250 g milk, 2 packets of vanilla sugar, 20 ml rum. Glaze: One packet of glaze, preferably 'duo' glaze - dark and white chocolate.