Lamaita

Whenever I crave something refreshing that isn't a summer dessert, I turn to this lemon cake. In the cold season, it seems even better. The thin sheets are easy to work with, the cream is tangy and quite dense, and the meringue glaze has the texture I want after a few hours in the fridge. I've made it many times because it doesn't require complicated ingredients and it always turns out the same.

Quick info

Total time: about 2 hours (including cooling and assembly)
Preparation time: 40-50 minutes
Baking time: each sheet 8 minutes at 180°C
Servings: 12-16 slices
Difficulty: medium
Recipe type: layered cake, lemon cream, dessert for family or guests

Ingredients

For 4 sheets:
2 eggs
10 tablespoons warm milk
10 tablespoons oil
10 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
flour as needed (to obtain a dough suitable for rolled sheets)

For the cream:
300 g soft, fatty butter (ideally over 80% fat)
400 ml milk
7 tablespoons cornstarch
4 tablespoons sugar
juice of one lemon
half a vial of lemon essence

For the glaze:
2 egg whites
2 tablespoons sugar
a pinch of salt
half a vial of lemon essence

Preparation method

1. Preparing the sheets:
1.1. Mix the eggs with the sugar, using a mixer or whisk, until well combined.
1.2. Add the warm milk and oil, mix briefly.
1.3. Gradually incorporate the flour, baking soda, and baking powder. There is no fixed amount of flour; add it until the dough comes together and can be rolled out.
1.4. Divide the dough into 4 equal pieces. Roll each piece on baking paper, directly to the size of the tray, as thin as the dough allows without tearing.
1.5. Bake each sheet, one at a time, at 180°C for about 8 minutes, until lightly browned. Let them cool on a rack or countertop.

2. Lemon cream:
2.1. In a pot, combine the cold milk with cornstarch and sugar, mixing well to avoid lumps.
2.2. Place the pot over low heat and continuously stir with a whisk until the mixture thickens like pudding. Let it cool completely, covered directly with plastic wrap.
2.3. In another bowl, beat the soft butter with a mixer until creamy.
2.4. Gradually add the cooled pudding to the butter, mixing well after each addition. Add the lemon juice and essence at the end, mixing briefly.

3. Assembly:
3.1. The first sheet is brushed with a little milk (using a brush), just enough to soften it slightly.
3.2. Spread an even layer of cream. Repeat the process with the next sheets: lightly moisten with milk, spread the cream, leaving the last sheet plain for the glaze.

4. Lemon meringue glaze:
4.1. Whip the egg whites until stiff peaks form, with a pinch of salt.
4.2. Add the sugar, mixing until a shiny meringue is obtained.
4.3. Add the lemon essence.
4.4. Transfer the meringue to a bowl over a double boiler (a bowl over another pot with boiling water on the stove), stirring with a spatula until the sugar melts and the meringue becomes sticky, not runny. You can tell it's ready when it starts to hold on the spatula.
4.5. Spread the warm glaze over the last layer as evenly as possible.
4.6. If desired, sprinkle grated lemon or orange peel for decoration.
4.7. Let the cake sit at room temperature for an hour, then refrigerate for a few hours to set.

Why I make this recipe often

It's a cake that is made with ingredients I always have at home. It doesn't stick, doesn't require complicated techniques. The sweet-tart flavor is balanced. It cuts well, keeps for several days, and I can adapt it based on what I have on hand.

Tips and variations

Tips

If you roll out the sheets directly on baking paper, you won't risk tearing them when moving to the tray.
The cream is easier to make if you use truly soft butter, not cold from the fridge.
Do not mix the butter with warm cream – it will curdle for sure.
Let the sheets cool completely before assembling; otherwise, the cream will become too soft.

Substitutions

Instead of lemon essence, you can use grated lemon peel if you don't want an artificial flavor.
Cornstarch can be replaced with flour, but the texture won't be as fine (it will be closer to éclair cream).
The sugar in the cream can be adjusted if you want it more tart.

Variations

You can flavor the cream with orange if you don't feel like lemon.
You can sprinkle ground nuts between layers if you prefer an extra texture.
The glaze can be replaced with powdered sugar if you want something simpler.

Serving ideas

Cut it into equal squares or rectangles with a knife dipped in hot water.
It's good cold, after a few hours in the fridge.
It can be served plain or alongside coffee or tea.

Frequently asked questions

1. Can the sheets be baked in advance?
Yes, the sheets can be baked a day or two ahead and stored at room temperature, well covered, so they don't dry out.

2. Why does my cream curdle?
Most often, the butter was too cold or the cornstarch cream was too warm. Both need to be at room temperature before mixing.

3. Does the meringue glaze soften after a day?
If the cake is kept in the fridge, the meringue retains its crispy texture on the surface, but underneath it can soften from the cream's moisture. It doesn't affect the taste.

4. Can I use margarine instead of butter?
It can be done, but the texture and taste of the cream will be different, especially if the margarine is not of good quality.

Nutritional values

Approximately, for one serving (out of 16):
Calories: 320-350 kcal
Protein: 4-5 g
Carbohydrates: 38-40 g
Fats: 18-20 g
Approximate values, depending on portion size and ingredients used. The cake is not dietetic, but not excessively heavy either.

Storage and reheating

It can be stored in the fridge, in a closed container, for 3-4 days. I do not recommend reheating. It cuts best when cold. If the sheets are very dry after a few days, the cake can be left at room temperature for half an hour before serving.

 Ingredients: Ingredients for 4 sheets: 2 eggs, 10 tablespoons of warm milk, 10 tablespoons of oil, 10 tablespoons of sugar, a teaspoon of baking soda, a teaspoon of baking powder, flour as needed. Ingredients for the cream: 300 g of soft, high-fat butter (preferably over 80% fat), 400 ml of milk, 7 tablespoons of starch, 4 tablespoons of sugar, juice of one lemon, half a vial of lemon essence. Ingredients for the glaze: two egg whites, two tablespoons of sugar, a pinch of salt, half a vial of lemon essence.

 Tags:  lemon cream cake