Lemon Cream Sheets - a delicious, elegant cake perfect for any special occasion! This recipe combines the tangy flavor of lemon with the delicate texture of flaky sheets, creating a dessert that will delight both the eyes and the taste buds. It is ideal for festive meals but can also be enjoyed on ordinary days, bringing a touch of indulgence to every moment.
Total preparation time: 2 hours (including dough resting and cooling time)
Preparation time: 30 minutes
Baking time: 15 minutes
Number of servings: 12-16
Necessary ingredients:
For the sheets:
- 100 g Rama margarine (or butter for a richer taste)
- 4 tablespoons sugar
- 4 tablespoons milk
- 2 eggs
- 1 1/2 teaspoons ammonia
- Flour as needed (approximately 300 g)
For the cream:
- 300 ml milk
- 4 tablespoons sugar
- 6 tablespoons flour
- 1 lemon (juice and zest)
- 250 g butter
- 100 g powdered sugar
- 3 packets vanilla sugar
For the glaze:
- 200 g dark chocolate
- 80 ml liquid cream
Recipe history:
Layer cakes with cream have a long history, loved by generations. This recipe has become a symbol of celebrations and joyful moments in many cultures. The flaky sheets, combined with the refreshing lemon cream, create a perfect combination, blending tradition with culinary innovation.
Step by step:
1. Preparing the sheets:
- In a large bowl, mix the margarine (or butter) with the sugar until you achieve a creamy mixture. It is important for the ingredients to be at room temperature for better homogenization.
- Add the eggs, milk, and ammonia, continuing to mix. The ammonia will help achieve light and flaky sheets.
- Start adding flour gradually until you obtain a soft and easily moldable dough, but not too hard. It is good to let the dough rest for 30 minutes, covered with a damp towel. This will help relax the gluten and facilitate rolling out the sheets.
2. Baking the sheets:
- Preheat the oven to 180°C. Divide the dough into 4 equal parts.
- On a floured surface, roll out each part into a thin sheet. Ensure that the sheets are uniform for optimal baking.
- Place the sheets on the back of a baking tray lined with parchment paper and bake for 7-8 minutes until lightly golden. Be careful, the sheets can brown quickly, so keep an eye on them!
3. Preparing the cream:
- In a saucepan, mix the milk, lemon juice, lemon zest, sugar, and flour. Cook the mixture over low heat, stirring constantly until it thickens (about 10-15 minutes). Allow the cream to cool completely.
- Meanwhile, in another bowl, beat the butter with the powdered sugar and vanilla sugar until fluffy. Gradually add the cooled cream, mixing gently until you obtain a homogeneous mixture.
4. Assembling the cake:
- Place one sheet of dough on a platter, add a layer of cream, then another sheet. Continue alternating between sheets and cream, finishing with a sheet on top. Handle the sheets carefully, as they are very delicate and can easily break.
- Cover the cake with plastic wrap or a kitchen towel and place a weight on top (it can be another platter or a tray) to help even out the layers. Let the cake rest overnight in a cool, humid place.
5. The glaze:
- Before serving, melt the dark chocolate with the liquid cream, stirring until you obtain a smooth and shiny glaze. Cover the cake with the chocolate glaze, allowing it to set before cutting into portions.
Practical tips:
- Use quality ingredients, especially for butter and chocolate, as they significantly influence the final taste of the cake.
- You can also add some candied fruits or chopped nuts for an extra texture and flavor.
- If you prefer a more intense lemon flavor, you can add a few drops of lemon essence to your cream.
Frequently asked questions:
- Can I use another type of fat for the sheets? Yes, you can use butter for a richer taste or margarine for a lighter texture.
- How can I preserve the cake? Keep the cake in an airtight container in the fridge, and it will stay fresh for a few days.
- Can I replace the lemon cream with another flavor? Of course! You can try vanilla or cocoa cream, adjusting the amounts of sugar and flavor according to your preferences.
Ideal combinations:
The lemon cream sheet cake pairs wonderfully with a cup of herbal tea or a strong espresso. It is also fantastic alongside vanilla ice cream or a fruit sorbet for a refreshing contrast.
Nutritional benefits:
This cake provides a source of energy due to the carbohydrates in flour and sugar, while the lemon cream brings a supply of vitamin C, essential for the immune system. Additionally, butter contains healthy fats that contribute to maintaining skin and cell health.
Possible variations:
- Add a few drops of almond essence to the lemon cream for a more sophisticated taste.
- You can use green lemons for a unique touch, or even oranges for a different citrus variation.
Now that you have all the necessary information, it’s time to get cooking! This lemon cream sheet cake will surely become one of your favorites, bringing joy and indulgence to your festive table. Enjoy!
Total preparation time: 2 hours (including dough resting and cooling time)
Preparation time: 30 minutes
Baking time: 15 minutes
Number of servings: 12-16
Necessary ingredients:
For the sheets:
- 100 g Rama margarine (or butter for a richer taste)
- 4 tablespoons sugar
- 4 tablespoons milk
- 2 eggs
- 1 1/2 teaspoons ammonia
- Flour as needed (approximately 300 g)
For the cream:
- 300 ml milk
- 4 tablespoons sugar
- 6 tablespoons flour
- 1 lemon (juice and zest)
- 250 g butter
- 100 g powdered sugar
- 3 packets vanilla sugar
For the glaze:
- 200 g dark chocolate
- 80 ml liquid cream
Recipe history:
Layer cakes with cream have a long history, loved by generations. This recipe has become a symbol of celebrations and joyful moments in many cultures. The flaky sheets, combined with the refreshing lemon cream, create a perfect combination, blending tradition with culinary innovation.
Step by step:
1. Preparing the sheets:
- In a large bowl, mix the margarine (or butter) with the sugar until you achieve a creamy mixture. It is important for the ingredients to be at room temperature for better homogenization.
- Add the eggs, milk, and ammonia, continuing to mix. The ammonia will help achieve light and flaky sheets.
- Start adding flour gradually until you obtain a soft and easily moldable dough, but not too hard. It is good to let the dough rest for 30 minutes, covered with a damp towel. This will help relax the gluten and facilitate rolling out the sheets.
2. Baking the sheets:
- Preheat the oven to 180°C. Divide the dough into 4 equal parts.
- On a floured surface, roll out each part into a thin sheet. Ensure that the sheets are uniform for optimal baking.
- Place the sheets on the back of a baking tray lined with parchment paper and bake for 7-8 minutes until lightly golden. Be careful, the sheets can brown quickly, so keep an eye on them!
3. Preparing the cream:
- In a saucepan, mix the milk, lemon juice, lemon zest, sugar, and flour. Cook the mixture over low heat, stirring constantly until it thickens (about 10-15 minutes). Allow the cream to cool completely.
- Meanwhile, in another bowl, beat the butter with the powdered sugar and vanilla sugar until fluffy. Gradually add the cooled cream, mixing gently until you obtain a homogeneous mixture.
4. Assembling the cake:
- Place one sheet of dough on a platter, add a layer of cream, then another sheet. Continue alternating between sheets and cream, finishing with a sheet on top. Handle the sheets carefully, as they are very delicate and can easily break.
- Cover the cake with plastic wrap or a kitchen towel and place a weight on top (it can be another platter or a tray) to help even out the layers. Let the cake rest overnight in a cool, humid place.
5. The glaze:
- Before serving, melt the dark chocolate with the liquid cream, stirring until you obtain a smooth and shiny glaze. Cover the cake with the chocolate glaze, allowing it to set before cutting into portions.
Practical tips:
- Use quality ingredients, especially for butter and chocolate, as they significantly influence the final taste of the cake.
- You can also add some candied fruits or chopped nuts for an extra texture and flavor.
- If you prefer a more intense lemon flavor, you can add a few drops of lemon essence to your cream.
Frequently asked questions:
- Can I use another type of fat for the sheets? Yes, you can use butter for a richer taste or margarine for a lighter texture.
- How can I preserve the cake? Keep the cake in an airtight container in the fridge, and it will stay fresh for a few days.
- Can I replace the lemon cream with another flavor? Of course! You can try vanilla or cocoa cream, adjusting the amounts of sugar and flavor according to your preferences.
Ideal combinations:
The lemon cream sheet cake pairs wonderfully with a cup of herbal tea or a strong espresso. It is also fantastic alongside vanilla ice cream or a fruit sorbet for a refreshing contrast.
Nutritional benefits:
This cake provides a source of energy due to the carbohydrates in flour and sugar, while the lemon cream brings a supply of vitamin C, essential for the immune system. Additionally, butter contains healthy fats that contribute to maintaining skin and cell health.
Possible variations:
- Add a few drops of almond essence to the lemon cream for a more sophisticated taste.
- You can use green lemons for a unique touch, or even oranges for a different citrus variation.
Now that you have all the necessary information, it’s time to get cooking! This lemon cream sheet cake will surely become one of your favorites, bringing joy and indulgence to your festive table. Enjoy!
Ingredients
Dough: 100 g Rama margarine (butter) 4 tablespoons sugar 4 tablespoons milk 2 eggs 1 1/2 teaspoons ammonia flour as needed (approximately 300 g) Cream: 300 ml milk 4 tablespoons sugar 6 tablespoons flour 1 lemon 250 g butter + 100 g powdered sugar 3 packets vanilla sugar Glaze: 200 g dark chocolate 80 ml liquid cream