Cake with sheets and caramel filling

Most of the time I avoid any sheet cake, not because we don't like it, but because I find it hard to bake. 😀 But sometimes when lusts go around us… I have nowhere to go. :))

With dedication for the youngest and most beautiful brother, who today is one year younger. :)) Happy Birthday!

Cake with sheets and caramel  filling


  • For sheets:
  • 150 g butter
  • 1 or
  • 1 tablespoon sour cream
  • 150 g sugar
  • 3 tablespoons milk
  • 400-450 g flour
  • 1 baking powder
  • vanilla essence
  • For the cream:
  • 350 ml milk
  • 3 tablespoons flour
  • 200 g sugar
  • 200 g butter

Method of preparation:

It was:

In a bowl, mix with a melted butter, sugar, milk, sour cream, vanilla essence, a pinch of salt and egg. Add flour mixed with baking powder and knead a little, so as to obtain a homogeneous and non-sticky dough.

Divide the dough into 2 parts, which we will spread on the bottom of a tray (25/35 cm) sprinkled with flour. The sheet is stretched as thin as possible. Bake the sheets in turn, about 15 minutes each, until the sheet is lightly browned and the edges begin to brown.

Pass it with a knife under the sheet and put it on a grill to cool. The leaves are soft and fragile, but after cooling they will harden.


In a saucepan mix the flour with 100 g of sugar. Pour the milk slowly and mix continuously, so that no lumps form. Put on low heat and boil until the cream thickens. When mixing in the cream, it should stick to the spoon and the bottom of the pan should be visible.

Separately in another bowl caramelize the remaining 100 g of sugar. We will keep it on the fire until we get a darker caramel color. But be careful not to burn too hard, otherwise it becomes bitter. Add the butter and carefully to the steam that forms, homogenize the composition.

Slowly pour the caramel cream over the pudding and mix continuously until smooth.

Put the cream in the fridge to harden a little. In the tray in which we baked the sheets, lined with food foil, we put one of the sheets, pour the cream and cover with the second sheet. Press a little by hand, cover with foil and refrigerate for a few hours, until the cream hardens and the sheets soften. Overnight would be great, but it's good even earlier, if you can't wait. :))

It is portioned as desired.

The cake can be covered with icing (chocolate or caramel) or powdered with sugar.

Cake with sheets and caramel  filling

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