We are searching data for your request:
Upon completion, a link will appear to access the found materials.
For the sheets I rubbed the yolks with the sugar, then I gradually added the oil, milk, salt and essence, then the flour mixed with the baking powder and the baking soda. I kneaded an elastic and non-sticky dough that I let cool for 30 minutes.
I divided the dough into four equal parts and spread four sheets on the back of a 24/36 cm tray and baked them at 180 degrees for 7-8 minutes each.
For the cream, I put in a bowl flour with sugar and a little cold milk and I mixed well. I put the rest of the milk over the slightly heated flour composition. I matched it with salt, put the grated lamiae peel and boiled over medium heat, chewing continuously until it thickened like a pudding.
I removed from the heat and put the butter, mixing well until the butter melts.
I got cold.
I beat the egg whites with a little salt and vanilla sugar, I added the lemon juice, then I incorporated them in the cooled cream, putting little by little until an aerated cream was formed.
Assembly: in the tray on the back of which I baked the sheets, I put food foil, then the first sheet of cake, 1/3 of the cream, the second sheet, I pressed well over the cream, then I spread the second third of the cream, sheet, the rest of the cream and the last sheet. I covered it with foil, put some weights over it and let it cool. It softened in a few hours and I portioned.
It turned out very good!