It happens when I didn't have an oven available. It happens at that time to have some crazy cravings for a creamy cake and a fluffy pandispan top. And how could I quench my appetite than make a trip to the store to buy some pandispan sheets? I know, not everyone agrees with them, not everyone likes them… but what else matters? I came home, unpacked, took out the sheets and threw it away, so as not to be tempted to look at the list of ingredients and God forbid! to pass me :))))
So, a quick cake that you can make when you're in trouble 😉 And in the end, even if the sheets aren't that great, overall it was a delicious cake. Obviously, the sheets can be made at home if you do not want to use the "buy" option… this cream is delicious and worth any effort. Parol! 🙂
- 1 packet of pandispan leaves
- 150 g Almette cream cheese
- 125 g sugar
- 200 ml whipped cream
- 1 sachet of vanilla sugar
- juice of 1 lemon
Preparation Cake with cocoa leaves and lemon cream:
Put the cream cheese and sugar in a bowl. Mix well enough to homogenize. Separately mix the sour cream with the vanilla sugar until it becomes fluffy. Mix the 2 compositions and mix well until you get a firm cream. At the end, flavor to taste with lemon juice, mixing well.
The cream obtained is divided into two equal parts and distributed among the 3 sheets of pandispan. Let the cake cool for at least 1 hour, then you can portion it. Better the next day, the sheets soften very well and can be cut very nicely.
I realized a bit late and anyway I don't know if my family would have accepted, but you can put some fruit in the cream (strawberries, raspberries, blueberries), I think it will be a delight. 😉