Sheet cakes have become nice and are spicy, especially when you want to get many portions of one.
This time, starting from the recipe for a Snow White cake, we came to what you see below. A Snow White, that’s what I told her. :))
I know that there are different recipes for the same cake, but I chose a version without eggs, and so as not to diverge on the authenticity of a recipe or name, I called it Cake with milk cream and pumpkin.
An extraordinarily tasty cake, with the scent of lemon, autumn aroma of cinnamon, cardamom, pumpkin dressed in maple syrup, a delight that became even better after a few days.
I invite you to a virtual portion and I leave you the recipe for a very tasty and spicy cake.
May it be useful to you!
Preparation time: 1 h No. servings: 30 Sheet size: 20 x 30 cm
- dough sheets:
- 12 lg oil
- 12 lg milk
- 8 lg sugar
- a pinch of salt
- 1/4 lgta baking soda
- 450-500 gr wheat flour
- Milk cream:
- 1 l milk
- 5 lg flour
- 5-8 lg sugar (I put 5, it was enough for my taste)
- 1 organic lemon
- 200 gr butter
- pumpkin cream:
- 500 gr peeled pumpkin
- 100 ml maple syrup
- mix spices (cinnamon, nutmeg, cardamom, etc.)
- grated coconut
Prepare the sheets first.
In a bowl, mix the milk with the sugar. Add the oil. The flour (400 gr) is mixed with a pinch of salt and baking soda and sifted over the liquid composition. Homogenize. If the composition is too soft, add a little more flour until a thick, non-sticky dough is obtained.
Caution: do not add all the flour from the beginning, it may be less.
The prepared dough is placed in food foil and placed cold, during which time the creams are prepared.
In a bowl, mix the flour with the sugar and a pinch of salt. Add the milk, stirring with a pear, so that no lumps will form. The composition is transferred to the fire, stirring constantly, until it boils and thickens sufficiently. Add juice and grated peel of a lemon (washed well beforehand).
Note: If you think you prefer sweeter, you can supplement the amount of sugar, but keep in mind that some of the “sweet” will also come from pumpkin and maple syrup.
After boiling the milk cream, remove from the heat, let it cool for a few minutes, then incorporate the butter. Set aside.
Peel a squash, grate it and cut it into small cubes. In a bowl, put the pumpkin, add maple syrup and spices. Transfer to the fire and leave covered until soft and fragrant. You can add very little water if you have a drier pumpkin.
Once removed from the heat, pass finely with a blender. Add a few tablespoons of sour cream.
Remove the dough from the cold, divide it into 5 parts. Spread thin sheets directly on the baking paper. Prick each sheet with a fork.
Bake in the preheated oven, at the right heat, for about 7-8 minutes, depending on how thick you spread them and the oven. They should not be browned too much, they should keep their white appearance.
Once ripe, the leaves are left to warm.
Prepare a tray with baking paper. A first sheet is placed. Put half of the sour cream, level it nicely, then place another sheet of dough. It is pressed very lightly, carefully, so that the cream does not come out at the edges.
Add half of the pumpkin cream, sprinkle a teaspoon of spice mixture. Next is another sheet of dough, the rest of the sour cream, then the sheet of dough-the rest of the pumpkin cream (stop 2-3 lg) and the last sheet of dough. Press lightly, garnish with the rest of the pumpkin cream and sprinkle with coconut.
Cover with baking paper, press with a wooden chopper to the size of the cake and leave to cool until the next day, during which time the sheets fry.
I recommend you cut it only after 2 days, the cake will be perfectly placed and will be very nicely portioned.
It is a very fragrant and tasty cake and I am convinced that it will please you and your loved ones.
I hope it will be useful!