The pastry sheets are prepared with great attention, and to achieve a perfect result, it is essential to follow each step. Start by extinguishing the ammonia with fresh lemon juice, a trick that will give the sheets a finer texture. In a large bowl, combine all the ingredients except for the flour, mixing them until you obtain a homogeneous dough without lumps. Then, gradually add the flour, continuously mixing and kneading with your hands until the dough becomes elastic and no longer sticks to your fingers. It is important to be patient at this stage, as proper kneading will make the sheets tender and easy to handle.
Once you have obtained the dough, divide it into four equal parts. Each quarter will become a delicious sheet that will add texture to the cake. Use a baking tray measuring 25/35 cm to bake each sheet separately. Make sure to roll out the dough very well, evenly, to achieve a consistent thickness. Bake the sheets in the preheated oven at low heat for about 8 minutes, being careful not to brown them, but to keep them lightly golden.
Meanwhile, prepare the delicious cream that will fill the cake. In a saucepan, boil the milk with the granulated sugar, stirring constantly until the sugar completely dissolves. Once the sugar has melted, add the semolina, continuing to stir vigorously to avoid lumps and prevent sticking to the bottom of the pot. Let it boil for 4-5 minutes, then turn off the heat and cover the pot with plastic wrap to prevent a crust from forming. Allow the mixture to cool completely.
While the mixture is cooling, prepare the butter. Mix two packages of cold butter until the technological water is eliminated, continuing to beat until it becomes fluffy and airy. Once the mixture has cooled well, mix it until it becomes fluffy, then add the freshly squeezed lemon juice. Mix well to incorporate the juice, then gradually add the fluffy butter, continuing to mix.
The resulting cream is divided into three equal parts, each spread between the pastry sheets. Make sure to press each sheet well before applying the next layer of cream to achieve an even and tasty cake.
For the glaze, sift the powdered sugar and gradually add lemon juice, mixing until you achieve a semi-liquid consistency. Using a brush, spread the glaze over the last sheet, creating a shiny and appetizing finish. Let the cake cool for a few hours, ideally until the next day, to allow all the flavors to meld. When it is time to serve, use a thin-bladed knife, wiping it with a damp napkin after each cut to achieve clean and neat portions. Enjoy each piece of cake with tender sheets and flavorful cream, a true delicacy!
Once you have obtained the dough, divide it into four equal parts. Each quarter will become a delicious sheet that will add texture to the cake. Use a baking tray measuring 25/35 cm to bake each sheet separately. Make sure to roll out the dough very well, evenly, to achieve a consistent thickness. Bake the sheets in the preheated oven at low heat for about 8 minutes, being careful not to brown them, but to keep them lightly golden.
Meanwhile, prepare the delicious cream that will fill the cake. In a saucepan, boil the milk with the granulated sugar, stirring constantly until the sugar completely dissolves. Once the sugar has melted, add the semolina, continuing to stir vigorously to avoid lumps and prevent sticking to the bottom of the pot. Let it boil for 4-5 minutes, then turn off the heat and cover the pot with plastic wrap to prevent a crust from forming. Allow the mixture to cool completely.
While the mixture is cooling, prepare the butter. Mix two packages of cold butter until the technological water is eliminated, continuing to beat until it becomes fluffy and airy. Once the mixture has cooled well, mix it until it becomes fluffy, then add the freshly squeezed lemon juice. Mix well to incorporate the juice, then gradually add the fluffy butter, continuing to mix.
The resulting cream is divided into three equal parts, each spread between the pastry sheets. Make sure to press each sheet well before applying the next layer of cream to achieve an even and tasty cake.
For the glaze, sift the powdered sugar and gradually add lemon juice, mixing until you achieve a semi-liquid consistency. Using a brush, spread the glaze over the last sheet, creating a shiny and appetizing finish. Let the cake cool for a few hours, ideally until the next day, to allow all the flavors to meld. When it is time to serve, use a thin-bladed knife, wiping it with a damp napkin after each cut to achieve clean and neat portions. Enjoy each piece of cake with tender sheets and flavorful cream, a true delicacy!
Ingredients
2 eggs, 6 tablespoons sugar, 9 tablespoons oil, 6 tablespoons sweet milk, 1 teaspoon food ammonia, flour, grated peel of one lemon and the juice of half a lemon. Ingredients for the cream: 2 packages of butter (80% fat), 1 liter of sweet milk, 16 tablespoons granulated sugar, 200 grams of semolina, 2 lemons (juice). For the glaze: 2 packets of powdered sugar with vanilla flavor, lemon juice.