I invite you to try an absolutely delicious cake. Worth a grade of 10 for taste. The only downside is that the worktop is a bit crumbly and cut a little harder. For this delicious recipe I was inspired by Merisor, whom I thank for the idea and a kiss.
For 3 sheets (20×30 cm):
150 ml of milk
150 g powdered sugar
150 g finely ground walnuts
1 teaspoon cinnamon, powder
150 g butter (82%)
1 ammonium sachet for cakes (7 g)
1 teaspoon lemon juice
1/2 sachet baking powder (5 g)
a pinch of salt
500-550 g of flour
For the cream:
100 g sugar
peel and juice from a small lemon
130 g flour
For the glaze:
100 g of dark chocolate
50 ml liquid cream
walnut kernel for decoration
Method of preparation
For the dough, boil the milk. When it reaches boiling point, scald it with finely ground walnut kernels and mix it with cinnamon, powder.
Allow the walnut kernel to cool.
Rub the soft butter with the ground sugar, then add the egg, a pinch of salt and mix the composition.
Add the scalded and cooled walnut kernel and mix the composition again.
Gradually incorporate the sifted flour together with the baking powder.
Dissolve the ammonium in the lemon juice and add it with the flour to the dough.
The result will be a sandy dough and not very firm, but non-sticky, which is divided into three approximately equal parts, then left in the refrigerator for 40-45 minutes, covered with foil.
Ammonium can be replaced with baking soda.
Rub the yolks with a pinch of salt, then powdered sugar until lightly frothed.
Dilute with a little cold milk and add the flour and grated lemon peel as finely as possible.
The egg whites are kept in the freezer for another cake.
The rest of the milk is added hot over the resulting composition, stirring vigorously to homogenize.
Boil the cream over medium heat until it thickens, stirring constantly in it.
Allow the cream to cool, covered with a cling film, placed directly over it, so as not to catch crust.
After it has cooled completely, drizzle lemon juice to taste and mix the cream.
Take out one part of the dough one by one and spread it directly on the back of the tray (20×30 cm) greased with a little oil or butter and lined with flour.
Bake each sheet for 10 minutes in the preheated oven at 180 degrees, or until golden brown.
After removing the tray from the oven, let the sheet cool slightly on the tray, then transfer it to a tray, but over a baking paper, being very careful, because it can break.
I would recommend that the sheets do not sit on top of each other, so as not to break.
Assemble the cake in the tray on the bottom of which I baked the sheets or on a wood chipper.
Divide the cream in half and place evenly between the sheets.
Heat the liquid cream to near boiling point. Turn off the heat and add the broken chocolate pieces and mix well. Allow to cool, then spread over the cake with a cake spatula.
Sprinkle over it, coarsely chopped walnut kernels.
Let the cake cool again, until the sheets are well tenderized, then you can portion and serve.