This simple and delicious cake is perfect for any celebration, with a taste that will win you over from the first bite. With a soft dough and a flavorful cream, this recipe is easy to make and does not require complicated ingredients.
To prepare the dough, we start by taking a large bowl, in which we will mix the eggs with the sugar, vanilla sugar, and a pinch of salt. These ingredients are essential for achieving an airy texture. Once we have a homogeneous mixture, we gradually add the oil and milk, continuing to mix. Then, adding the ammonia in vinegar gives an interesting note of acidity, which will help the dough rise.
Gradually, we begin to incorporate the flour, initially mixing with a spoon, but then we switch to kneading with our hands until the dough becomes firm enough and no longer sticks to our fingers. It is important for the dough to be well-kneaded to achieve the perfect sheets. After we have the desired dough, we let it rest for 30 minutes at room temperature. This step is essential to allow the gluten to relax.
After the resting time has passed, we divide the dough into four equal parts. Each piece will become a thin sheet, which we will bake on the bottom of a tray. A practical method is to roll out the dough on a baking paper and then transfer it entirely to the bottom of the tray. The sheets are baked at a medium temperature for 7-8 minutes in the preheated oven until they become slightly golden.
While the sheets are baking, we take care of the delicious cream. In a saucepan, we mix the flour, sugar, milk, lemon zest, and juice, then we put the mixture on low heat. It is important to continuously stir with a whisk to avoid lumps forming. The cream will start to thicken, and when it reaches the desired consistency, we take it off the heat and add the vanilla essence, which will provide a special fragrance. After the cream has cooled, we incorporate the butter, mixing well until homogeneous.
For assembly, we use the tray in which we baked the sheets. We divide the cream into three equal parts and start assembling the cake. We place the first sheet, spread some of the cream, add the second sheet, and press gently. We continue this process until we finish all the sheets and the cream. After the cake is assembled, we cover it with plastic wrap and place a weight on top (I use a cutting board), leaving it to cool until the next day. This resting time allows the sheets to soften, resulting in a cake with a fine and delicious texture.
When it’s time to serve, we portion the cake and serve it cold. This cake will surely become a favorite, due to its rich flavor and delicate consistency. Enjoy!
To prepare the dough, we start by taking a large bowl, in which we will mix the eggs with the sugar, vanilla sugar, and a pinch of salt. These ingredients are essential for achieving an airy texture. Once we have a homogeneous mixture, we gradually add the oil and milk, continuing to mix. Then, adding the ammonia in vinegar gives an interesting note of acidity, which will help the dough rise.
Gradually, we begin to incorporate the flour, initially mixing with a spoon, but then we switch to kneading with our hands until the dough becomes firm enough and no longer sticks to our fingers. It is important for the dough to be well-kneaded to achieve the perfect sheets. After we have the desired dough, we let it rest for 30 minutes at room temperature. This step is essential to allow the gluten to relax.
After the resting time has passed, we divide the dough into four equal parts. Each piece will become a thin sheet, which we will bake on the bottom of a tray. A practical method is to roll out the dough on a baking paper and then transfer it entirely to the bottom of the tray. The sheets are baked at a medium temperature for 7-8 minutes in the preheated oven until they become slightly golden.
While the sheets are baking, we take care of the delicious cream. In a saucepan, we mix the flour, sugar, milk, lemon zest, and juice, then we put the mixture on low heat. It is important to continuously stir with a whisk to avoid lumps forming. The cream will start to thicken, and when it reaches the desired consistency, we take it off the heat and add the vanilla essence, which will provide a special fragrance. After the cream has cooled, we incorporate the butter, mixing well until homogeneous.
For assembly, we use the tray in which we baked the sheets. We divide the cream into three equal parts and start assembling the cake. We place the first sheet, spread some of the cream, add the second sheet, and press gently. We continue this process until we finish all the sheets and the cream. After the cake is assembled, we cover it with plastic wrap and place a weight on top (I use a cutting board), leaving it to cool until the next day. This resting time allows the sheets to soften, resulting in a cake with a fine and delicious texture.
When it’s time to serve, we portion the cake and serve it cold. This cake will surely become a favorite, due to its rich flavor and delicate consistency. Enjoy!
Ingredients
Dough: about 700g flour 3 eggs 9 tablespoons powdered sugar 9 tablespoons oil 9 tablespoons milk 2 sachets vanilla sugar a pinch of salt a teaspoon ammonia Cream: 300 g butter 8 tablespoons flour 8 tablespoons sugar 1 liter of milk vanilla essence (to taste) zest and juice of a lemon