Vanilla cream sheets

Captivating Recipe: Vanilla Cream Sheets

Who doesn't love a delicious dessert that brings back childhood memories? Vanilla cream sheets is a classic recipe that has brought joy to many families' tables. This cake with thin, crispy sheets and a fine vanilla cream will surely delight you. In this guide, I will share all the secrets to achieving a perfect result, step by step.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients:

For the sheets:
- 17 tablespoons of sugar
- 17 tablespoons of oil
- 15 tablespoons of sweet milk
- 3 eggs
- 3 teaspoons of ammonia (or baking soda)
- Flour, as needed (approximately 1 kg, but may vary)

For the cream:
- 1 kg of sweet milk
- 12 tablespoons of sugar
- 12 tablespoons of flour
- 1 package of butter (250 g)

Preparation:

1. Preparing the sheet mixture:
- In a large bowl, add the 17 tablespoons of sugar, 17 tablespoons of oil, 15 tablespoons of sweet milk, and the 3 eggs. Mix the ingredients well with a spatula or whisk until you obtain a homogeneous mixture.
- Add the 3 teaspoons of ammonia. This ingredient is essential to help the sheets be tender and rise beautifully during baking. If you prefer, you can use baking soda as an alternative.
- Start incorporating flour gradually until the dough becomes firm enough to knead. It’s important not to add too much flour at once; add only as needed to prevent the dough from becoming too tough.

2. Kneading the dough:
- Knead the dough on a lightly floured work surface until it becomes elastic and smooth. You can do this by hand or with a dough hook mixer if you prefer.
- Divide the dough into 6 equal parts. This will be the number of sheets you will bake.

3. Baking the sheets:
- Roll out each piece of dough into a thin sheet, about 2-3 mm thick. Use a rolling pin and ensure the work surface is well-floured to prevent sticking.
- Preheat the oven to 180°C (350°F). Place each sheet on a baking tray lined with parchment paper and bake them one at a time for 5-7 minutes or until they turn lightly golden. Be careful, as each oven is different, so you may need to adjust the baking time.

4. Preparing the vanilla cream:
- In a large saucepan, add 1 kg of sweet milk, 12 tablespoons of sugar, and 12 tablespoons of flour. Mix very well to avoid lumps.
- Place the saucepan over medium heat and stir constantly with a whisk until the mixture starts to boil and thickens. It is essential to keep stirring to prevent the cream from burning. When the cream comes to a boil, remove it from the heat and add the package of butter. Mix well until the butter completely melts and the cream becomes smooth and velvety.
- Allow the cream to cool to room temperature, stirring occasionally to prevent a crust from forming on top.

5. Assembling the cake:
- Once the sheets have cooled, take the first sheet and generously spread it with the vanilla cream. Continue layering each sheet on top of the other, spreading cream on each sheet. The last sheet can be left plain or, for a more attractive look, you can sprinkle powdered sugar on top.
- Let the cake rest for a few hours, preferably overnight, to allow the sheets to soften and the flavors to meld.

Serving suggestions:
The cake can be cut into square or rectangular shapes and served with a fragrant tea or freshly brewed coffee. A delicious option would be to accompany it with vanilla ice cream or a fresh fruit sauce.

Possible variations:
If you want to personalize the recipe, you can add a teaspoon of vanilla extract to the vanilla cream for a more intense flavor. You can also try adding a layer of fruit jam between the sheets for a delicious flavor contrast.

Nutritional information:
One serving of vanilla cream sheets contains approximately 300-350 calories, depending on the portion size and ingredients used. They provide a good source of energy due to their carbohydrate content, but they are also high in fats from the butter, so it’s best to consume them in moderation.

Frequently asked questions:
1. Can I use skim milk instead of whole milk?
Yes, but the cream's texture will be less rich. Whole milk provides a creamier and tastier cream.
2. How can I store the cake?
You can store the cake in the refrigerator, covered with plastic wrap, to prevent drying out. It is usually good for 3-4 days.
3. Can I freeze the cake?
It is recommended not to freeze the assembled cake, as the sheets may become sticky. You can freeze the sheets and cream separately, but it’s better to assemble them before serving.

This vanilla cream sheet recipe is not just a dessert, but an experience full of nostalgia and joy! I encourage you to try it and share this delicacy with your loved ones. Enjoy every step of the preparation and let your creativity shine!

 Ingredients: 17 tablespoons of sugar, 17 tablespoons of oil, 15 tablespoons of sweet milk, 3 eggs, 3 teaspoons of ammonia, flour as needed. Cream: 1 kg of sweet milk, 12 tablespoons of flour, 12 tablespoons of sugar, 1 pack of butter.