To prepare this delicious layered cake with milk and lemon cream, we will start by preparing the layers. In a deep bowl, dissolve the sugar in the warm milk, stirring with a spatula to obtain a homogeneous mixture. Then, add the eggs, oil, and the ammonia quenched with a teaspoon of vinegar. These wet ingredients will give the dough a soft and flavorful texture. Once you have mixed well, it is time to incorporate the flour. Gradually add the flour, mixing with a wooden spoon or with your hands, until you obtain an elastic and suitably firm dough.
Once the dough is ready, divide it into 3-4 equal parts. On a floured work surface, roll out each part into thin layers, being careful not to stick to the table. Place the layers on the back of a preheated baking tray, which has been dusted with flour to prevent sticking. Bake the layers at a moderate temperature for about 7 minutes or until they become slightly golden. After you have finished baking all the layers, let them cool on a cooling rack.
Meanwhile, we will take care of the milk and lemon cream. In a small bowl, mix the flour with 10 tablespoons of milk, ensuring there are no lumps. Then, add the sugar and mix again. In a separate pot, bring the remaining milk to a boil, then reduce the heat to low. At this point, carefully pour in the flour, milk, and sugar mixture, stirring constantly. Boil the mixture, stirring constantly, until it thickens and easily pulls away from the bottom of the pot. Once you have obtained a creamy consistency, set the cream aside and let it cool, stirring occasionally to avoid crust formation.
Once the cream has cooled, add the room temperature butter and lemon juice, adjusting the amount to taste to achieve a pleasant and fresh flavor. Now we are ready to assemble the cake. Alternate the layers with the cream, so that you have a layer of dough followed by a layer of cream, continuing until you have used all the ingredients. Finally, cover the cake with a last layer and put it in the refrigerator to firm up. The next day, cut the cake into portions and coat it with coconut for an attractive appearance and delicious taste. Enjoy this delicious cake with your loved ones!
Once the dough is ready, divide it into 3-4 equal parts. On a floured work surface, roll out each part into thin layers, being careful not to stick to the table. Place the layers on the back of a preheated baking tray, which has been dusted with flour to prevent sticking. Bake the layers at a moderate temperature for about 7 minutes or until they become slightly golden. After you have finished baking all the layers, let them cool on a cooling rack.
Meanwhile, we will take care of the milk and lemon cream. In a small bowl, mix the flour with 10 tablespoons of milk, ensuring there are no lumps. Then, add the sugar and mix again. In a separate pot, bring the remaining milk to a boil, then reduce the heat to low. At this point, carefully pour in the flour, milk, and sugar mixture, stirring constantly. Boil the mixture, stirring constantly, until it thickens and easily pulls away from the bottom of the pot. Once you have obtained a creamy consistency, set the cream aside and let it cool, stirring occasionally to avoid crust formation.
Once the cream has cooled, add the room temperature butter and lemon juice, adjusting the amount to taste to achieve a pleasant and fresh flavor. Now we are ready to assemble the cake. Alternate the layers with the cream, so that you have a layer of dough followed by a layer of cream, continuing until you have used all the ingredients. Finally, cover the cake with a last layer and put it in the refrigerator to firm up. The next day, cut the cake into portions and coat it with coconut for an attractive appearance and delicious taste. Enjoy this delicious cake with your loved ones!
Ingredients
For the dough: 10 tablespoons of milk; 10 tablespoons of sugar; 10 tablespoons of oil; 2 eggs; one ammonia extinguished with vinegar; flour as needed; For the cream: 1 liter of milk; 8 tablespoons of flour (can be replaced with Gustin starch); 6 tablespoons of sugar; juice from 2 lemons; one pack of butter 82% fat; For decoration: coconut;