Sheets with vanilla cream and blueberry jelly

Sheets with vanilla cream and blueberry jelly

I like cakes with baked sheets on the back of the tray, since I was just a child and they seem perfect for festive meals. I don't really like making sheets, that's why I don't prepare this kind of cake too often, but sometimes I dare! It looks great after 2-3 days in the cold, the sheets soften as much as necessary, and the vanilla cream with the blueberry jelly combines perfectly. You can also use jelly from other fruits: raspberries, currants, blackberries, etc …

Ingredients:

:

For 4 sheets:

  • 150 gr lard at room temperature
  • 3 eggs
  • 4 tablespoons Green Sugar (or sugar) powder sweetener
  • 150 ml of milk
  • 750 gr flour
  • 1 sachet of ammonia (7 gr)
  • 3 tablespoons lemon juice
  • 3 teaspoons vanilla
For vanilla cream:
  • 1 liter of milk
  • 10 tablespoons suitable starch
  • 8 tablespoons sweetener powder (or sugar)
  • 200 gr butter 80% fat
  • seeds from a vanilla pod
  • 2 teaspoons vanilla
Blueberry jelly:
  • 150 gr blueberries
  • 3 tablespoons sweetener powder (or sugar)
  • 1 tablespoon starch
  • Green Sugar powder sweetener
Method of preparation:
In a bowl put eggs, lard, sweetener and a pinch of salt.
Mix everything well.
Quench the ammonia with lemon juice, add it over the above mixture.
Add vanilla.
Gradually add the sifted flour.
Mix as much as you can, then knead by hand, until you get a smooth and easy to work dough.
Sheets with vanilla cream and blueberry jelly
Divide it into 4 equal pieces.
Grease the back of a 34/36 cm tray with a little lard / oil.
Take the first piece of dough, roll out a not very thin sheet, place it on the back of the tray.
Stretch it a little more if necessary and prick it with a fork.
Put it in the hot oven at 180 degrees for 10 minutes.
When it is ready, take it out of the oven.
Do the same with the other 3. Let them cool.
Sheets with vanilla cream and blueberry jelly
Blueberry jelly:
In a saucepan put the blueberries (frozen I used) with the sweetener.
Transfer the pan to the heat, stir.
Let it boil for 2-3 minutes.
Dissolve the starch with 3-4 tablespoons of cold water, put it over the blueberries.
Mix well until the jelly thickens.
Set it aside, cover it with foil and let it cool.
Vanilla cream:
Put the milk, starch, sweetener and vanilla bean seeds in a saucepan.
Mix well until the starch is dissolved.
Transfer the pan to the heat, let the heat simmer, stirring constantly until the cream thickens like a pudding.
When it is ready, take it off the heat, cover it with foil and let it cool.
Mix the butter at room temperature for 1 minute.
Add cold vanilla cream in 3 batches and mix each time. Add vanilla.
You will get a frothy cream.
Sheets with vanilla cream and blueberry jelly
Place baking paper on a large tray and place the first sheet.
Grease it with 1/3 of the vanilla cream, then with the teaspoon put blueberry jelly from place to place.
Now place a sheet again, lightly press it, cream, blueberry jelly, sheet, cream, blueberry jelly and the last sheet.
Sheets with vanilla cream and blueberry jelly
Wrap the cake with cling film and place a heavy shredder or whatever you have on hand to keep it lightly pressed.
Let it cool overnight.
The next day cut it, powder it with sweetener and serve.
Good appetite!
Sheets with vanilla cream and blueberry jelly

Sheets with vanilla cream and blueberry jelly

Sheets with vanilla cream and blueberry jelly

Sheets with vanilla cream and blueberry jelly

Sheets with vanilla cream and blueberry jelly

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