Lemon cream sheets 2
Lemon Cream Sheets – A Delicacy with Citrus and Chocolate Flavor
If you are looking for a dessert that combines the fragility of sheets with a fine and aromatic cream, you have come to the right place. The recipe for lemon cream sheets is a wonder that will captivate you from the first bite. These delicate sheets, filled with lemon and vanilla cream, and covered with a chocolate glaze, offer an explosion of flavors that will delight your senses.
Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12 servings
Recipe History
Lemon cream sheets are a dessert that has traversed generations, being adapted and reinvented in countless variations. Originally from pastry traditions, this type of dessert symbolizes joy and hospitality, often prepared for special occasions, family gatherings, or holidays. The fresh aroma of lemon combined with the sweetness of chocolate creates a perfect balance, making it a favorite for many.
Ingredients
The Sheets:
- 2 eggs
- 100 g sugar
- 2 sachets vanilla sugar
- 10 tablespoons oil
- 10 tablespoons milk
- 7 g ammonia (1 sachet)
- 400-450 g flour
The Cream:
- 350 ml milk
- 50 ml lemon juice
- Zest of 1 lemon
- 1 vanilla pod
- 4 tablespoons flour
- 250 g sugar
- 200 g butter (soft)
The Glaze:
- 200 g chocolate
- 4-5 tablespoons liquid cream
Step by Step
Step 1: Preparing the Sheets
1. In a large bowl, beat the eggs together with the sugar and vanilla sugar for 3-5 minutes until the mixture becomes frothy and light in color. This step is essential to ensure an airy texture for your sheets.
2. Gradually add the oil, the ammonia extinguished with lemon juice, and the milk, mixing continuously to combine the ingredients.
3. Start incorporating the flour, little by little, until you obtain a dough that is easy to shape, but not too soft or too hard. You can adjust the amount of flour according to the consistency of the dough.
4. Let the dough rest for 20-30 minutes. This will help the gluten relax, making it easier to roll out the sheets.
5. Divide the dough into four roughly equal parts. On a floured surface, roll out each part into thin sheets, then place them on the back of a tray lined with aluminum foil or baking paper (40/30 cm).
6. Bake each sheet in a preheated oven at 180°C for 8-10 minutes, or until the edges become golden. Be careful not to leave them too long to avoid drying out.
Step 2: Preparing the Cream
1. In a saucepan, add the flour and sugar, then gradually pour in the milk, stirring vigorously with a spatula to prevent lumps from forming.
2. Add the lemon zest, lemon juice, and the seeds from the vanilla pod. You can do this by cutting the pod lengthwise and scraping the seeds with a knife.
3. Place the mixture over low heat and stir continuously for 10-15 minutes until the cream thickens, having the consistency of a pudding.
4. Once the cream is ready, let it cool slightly. In a separate bowl, beat the butter until fluffy, then add the cooled cream, spoon by spoon, mixing well after each addition. The result will be a fine and airy cream.
Step 3: Assembling
1. Place the first sheet on a platter. Spread a portion of cream evenly over it.
2. Continue with the second sheet, followed by another layer of cream, repeating the process until you have finished all the sheets and cream.
3. Cover the cake with foil and let it sit in a cool, damp place for 2-3 hours. This will allow the layers to settle and the flavors to blend.
Step 4: Preparing the Glaze
1. In a bowl, melt the chocolate together with the liquid cream, stirring constantly until you obtain a smooth glaze. You can use dark, milk, or white chocolate, depending on your preferences.
2. Let the glaze cool slightly before pouring it over the cake. Make sure it covers the entire surface evenly.
3. Once the glaze has set, place the cake in the refrigerator to harden completely, preferably overnight.
Serving and Suggestions
After the cake has chilled, it is ready to be cut and served. You can decorate each serving with lemon slices or a few mint leaves for an even more attractive appearance. This delicacy pairs perfectly with a cup of green tea or a strong espresso, enhancing the citrus and sweet flavors.
Practical Tips
- Choose quality ingredients: Use good quality butter and natural vanilla to achieve a cream with a more intense flavor.
- Check the consistency of the cream: If the cream does not thicken enough, you can add a little more flour, but make sure to mix it well to avoid lumps.
- Take your time: Preparing this dessert requires patience, but the final result is worth the effort. Make sure to respect the resting times for the dough and cake.
Frequently Asked Questions
- Can I use other flavors for the cream?
Yes, you can replace lemon with orange or lime for a different taste. You can also add a little rum or almond essence for an extra flavor.
- How can I store the cake?
The cake stores well in the refrigerator, covered with foil or in an airtight container, for 3-4 days.
- Is this recipe suitable for vegans?
You can adapt the recipe using flax eggs and plant-based butter, but you will also need to adjust the proportions of the other ingredients.
In conclusion, lemon cream sheets are a dessert that not only looks spectacular but also rewards the taste buds with a perfect combination of flavors. Don't hesitate to try this recipe and share it with your loved ones, turning every meal into a celebration of taste!
Ingredients: Dough: 2 eggs, 100 g sugar, 2 packets of vanilla sugar, 10 tablespoons of oil, 10 tablespoons of milk, 7 g ammonia (1 packet), 400-450 g flour. Cream: 350 ml milk, 50 ml lemon juice, zest of 1 lemon, 1 vanilla pod, 4 tablespoons flour, 250 g sugar, 200 g butter (soft). Glaze: 200 g chocolate, 4-5 tablespoons liquid cream.
