Sheets: Mix 500 g of flour with sugar, ground walnuts.
In a bowl mix the butter with the lard, the milk, the lime peel, add the vanilla essence, the baking powder, the baking soda quenched in the juice of 1/2 lime. Gradually add the flour, stirring with a spoon, to begin with, then knead by hand until a homogeneous and elastic dough results.
Wrap in cling film and let cool for 30 minutes.
Take out the dough and divide it into 4 equal pieces, spread each piece on the table sprinkled with flour and then move it with the help of a rolling pin on the back of the stove tray. Bake the sheets in the right heat for a few minutes, then leave them to cool.
Cream: In a bowl beat the yolks with a little milk, add the starch, mix until well blended. Pour the mixture over the hot milk, stirring constantly.
Put on the right heat, stirring constantly with a whisk until it thickens like a pudding, then add the lime juice and peel if desired, the vanilla essence and mix well. Cover with cling film and let the cream cool.
In a bowl mix the mascarpone, gradually add the cooled cream mixing at low speed until well blended.
Add the well drained fruit to the cream and mix with a spatula.
Assembly: In the tray where I baked the sheets, add the first sheet, then the cream and so on until we finish with the last sheet. Press lightly and add something heavy on top and refrigerate overnight. The next day can be portioned.
Decorate with powdered sugar or melted chocolate.
Walnut leaves filled with vanilla cream
Walnut leaves filled with vanilla cream & ndash a delicious dessert that simply melts in your mouth. It is one of the best walnut cakes I have ever made. Once you try this recipe, it will look like child's play.
- For a sheet:
- 3 egg whites
- 5 tablespoons sugar
- 5 tablespoons ground walnuts
- 1 tablespoon flour
- 9 yolks
- 12 teaspoons of sugar
- 700 ml of milk
- 1 sachet of vanilla pudding powder
- 3 tablespoons flour
- 2 sachets of vanilla sugar
- 150 g butter or margarine at room temperature.
- Sheet glaze:
- 200 g chocolate
- 100 liquid sour cream for cooking
- 1 teaspoon butter or margarine
- chopped and ground walnuts
Line a 23 x 32 cm tray with baking paper.
Mix the egg whites and gradually add the sugar until you get a strong meringue.
Incorporate ground walnuts and flour.
Distribute the composition in the pan and bake in the preheated oven at 200 C for about 15 minutes, depending on the oven.
After baking, let it cool, then remove the baking paper.
Prepare two more walnut sheets in this way.
Put the sour cream in a bowl, in a bain-marie.
Add chocolate and butter or margarine.
Take from the bain-marie and mix until you get a homogeneous glaze.
Divide the glaze into three equal parts and spread on each sheet with walnuts.
Set aside the sheets to solidify the chocolate icing.
Put 300 ml of milk together with the sugar in a saucepan, on the fire.
Mix the remaining milk with the yolks, pudding powder, flour and vanilla sugar.
When the milk in the pan reaches boiling point, add this composition.
Cook over low heat, stirring constantly, until thickened and formed like a pudding.
When it has thickened, remove from the heat and let it cool.
Cover with plastic food foil directly on the surface so as not to peel.
Incorporate the butter little by little into the cooled cream.
Divide the cream into three equal parts.
Spread a part of the cream over each of the three sheets with walnuts and chocolate icing.
Place the chocolate and cream sheets on top of each other.
Decorate the cake with ground and chopped walnuts.
Give the recipe note Walnut leaves filled with vanilla cream
Semolina cream for cakes with butter, milk and lemon
Cream of semolina for cakes. How to prepare semolina cream with butter, milk and lemon.
This is one of the most popular creams used in homemade cakes with sheets. You know, the kind of cakes with separate baked sheets, sour cream of lemon and jam (preferably apricot).
This cream is also suitable for cakes.
It is easy to prepare, sour, but if you want it sweeter you can increase the amount of sugar. You can also opt for the orange version.
It can also be adapted for fasting, replace milk with water and butter with margarine. You can find the job version here
It fits perfectly with the Albinita cake
Sweet and fragrant moments
Last Sunday I celebrated two Elena, my mother-in-law and my sister-in-law.
The party was arranged like a picnic, with barbecues, beer, but also a cake prepared by me especially for the two celebrations.
Because this time I didn't stay with the camera on everything that moved, I lost sight of photographing the stars of the party, the chicken skewers with mushrooms, so I reproduced them during the week, this time roasted on the stove grill.
For four skewers I had:
A box of boneless and skinless chicken legs (about 600g), a box of champignon mushrooms (about 500g), a large red bell pepper, salt, pepper, garlic, mix of flavors for chicken.
I washed the chicken meatballs well, then cut them into suitable cubes and placed them in a bowl. I sprinkled salt, pepper, garlic (I used granulated) and chicken flavor mix, and mixed well, then cooled the bowl.
I washed the mushrooms well and took out their legs, then I put them in a bowl, I greased them with a little olive oil and I sprinkled salt.
I washed the bell pepper, cut it in half and cleaned it of seeds, then I cut it into squares with a side of about 3-4 centimeters.
Having prepared all this, I took out the spikes and started to put cubes on them, in this order: bell peppers, chicken, mushroom, and bell peppers, chicken, mushroom, and I finished with a mushroom.
I heated the oven, put the skewers on the grill and a tray of water underneath so that the fat would drain into it and not burn.
And here's what the beauty of skewers came out:
and because they are so beautiful, they are also perfectly healthy: