Lica sheet cake

Eggs mix well with 200gr sugar, then add walnuts.

We put in a pot with thick bottom 100gr caramelized sugar. When it is ready, add the margarine and mix well, and after mixing, pour the egg composition. This cream should stay on low heat until it thickens quite well.

At the end, take the pot off the heat, add the rum essence and vanilla sugar.

We measure from the eyes about how much cream we have compared to the size of the sheets and from now on everyone chooses how they think! I generally cut more leaves to make the cake stand taller, but in the pictures I made it very quickly and forgot to cut them: D

After assembling, we put a weight on the cake (not really a bag of cement :))) and leave it like that for a few good hours.

And from the "NO!" Category, the last picture will teach you how to stick the cream to the edges of the wafer sheet in the absence of a big dog :)) I laughed to tears!

1

The cream must be mixed continuously, otherwise there is a good chance that it will stick to the bowl. It is best if we put a tile on the fire, then the pot. Be careful not to boil too much, it can work wonders on the walls when steam bubbles appear: P and PEPPERS :))

2

The essence and vanilla sugar are not added before putting it on the fire because it evaporates.

3

The cream looks much better with only finely chopped walnuts, not ground! And it seems to be even better, if you grind it, it seems to me that the bitter smell is released more ...


Mustache cake

Today we will make a Mustache Cake. It has a wafer sheet, a cream with walnuts and biscuits and a burnt sugar meringue on top, which leaves us a mustache when we eat, hence the name of the cake.

Ingredient:
1 wafer sheet
250 grams of butter
250 grams of powdered sugar
150 grams of finely chopped walnuts
8 yolks
250 grams of ground biscuits

Put the walnut on a tray covered with baking paper and bake it for 10 minutes at 180 degrees Celsius.

In a bowl put the egg yolks and powdered sugar. We foam them well with the mixer, until they double in volume. We put the butter and incorporate it as well.

Then add the biscuits and the cooked and cooled walnuts. We mix everything well.

Put the composition obtained on the wafer sheet and spread it evenly.

Ingredients for burnt sugar meringue:

8 egg whites
two measures of 250 grams of sugar

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add 250 grams of sugar gradually, mixing continuously.

We put the egg whites on the steam bath and continue beating them with a whisk for 10 minutes.

Put the egg whites aside for a while while we melt the other measure of 250 grams of sugar.

Put the sugar in a saucepan and let it melt, stirring from time to time.

We put the burnt sugar in the beaten egg whites, in a thin thread, mixing well after each addition.

Put the meringue obtained over the cake.

The cake is ready! Look how good it looks! It has thick layers of cream and a sweet taste of burnt sugar.


Lica sheet cake - Recipes

I made this cake for Easter! Now that I have selected the pictures, I have a craving. I like it so much. As cheap as it is delicious.
Ingredient:
- 5 yolks
- a cup (of water) powdered sugar
- 2 small wafer sheets (Lica)
- Coughing sugar cane
- a cup of chopped walnuts and fried in the oven
- a packet of butter
Method of preparation:
Rub the butter with the powdered sugar and add one yolk at a time. It is homogenized. The caster sugar is caramelized (on the right heat) and when it is caramelized (brown in color) add a tablespoon of the above composition, mix, and repeat until the composition is finished.
At the end add the walnuts. (Skip from the photo the one I fried too much :))

Leaf cake with broth & # 8211 sweet version

I've been preparing this sheet cake with broth and semolina cream in the fasting version and now the time has come for it in the fruity and sweet version.

I can't say that it is tastier than the fasting one, but otherwise they work with sweet ingredients.

The butter added to the semolina composition with milk makes it more creamy. And the dough with added eggs stretches much better, it is more elastic.

And if you like sheet cakes on the back of the tray, found on the blog a Collection of cake recipes with sheets on the back of the tray.


Method of preparation

Preparation of sheets for the Coffee Delight Cake

For the sheets, rub the butter with the sugar until it foams, then add the yolks rubbed with a little salt, mix and add the milk.
Dissolve the baking soda in vinegar and add it over the other ingredients, add the essence, then incorporate the sifted flour together with the baking powder.
Knead a lightly firm dough, so that it does not stick to your hands, which we cover with a foil and let it cool for 30 minutes.

Then divide the dough into three parts, which we spread on the back of the tray and bake for 4-5 minutes at 180 degrees.
We do not forget to prick the sheets from place to place so as not to make the vault during baking.


While the dough is cold, we take care of the wafers.

Prepare caramel cream

Rub the yolks with a pinch of salt and soft butter with two tablespoons of sugar and combine them in the same bowl, then put the bowl on the fire, on a steam bath and stir continuously in it, until the composition begins to thicken.

We put in a bowl with high walls, 6 tablespoons of sugar and caramelize them over low heat, stirring constantly so that they do not turn black and become bitter.

When it is completely diluted, add it over the cream from the other bowl and mix vigorously to homogenize.

Leave the bowl on low heat, on a steam bath, until the caramel is diluted, stirring constantly, then lift the bowl off the heat and add the lightly crushed hazelnuts and immediately spread the cream between the two wafer sheets.

We place a weight on them and set them aside.

Cream preparation for Coffee Delight Cake

We break in a bowl, one of the three sheets, the ugliest.
Heat the milk with a pinch of salt and sugar and melt the chocolate in it.

Add the peanut butter, mix the composition well and pour it hot over the crushed sheet and mix the cream.

Assembling Coffee Delight Cake

Place a sheet in the tray, grease it with plum jam and spread over it, half of the cream.

Place the wafer sheets filled with caramel over the cream, then spread the rest of the cream over them and cover with the last baked sheet on the back of the tray, pressing it well.

Cover the cake with foil and place some weights on it.
I have some heavy dictionaries, of English and French that I always put over such cakes, we will only be able to learn the two foreign languages ​​:))))))
Let the cake cool until the next day, or at least 5-6 hours to fry the sheets and be able to slice nicely.

We powder it with sugar and serve it with a good coffee, a tea or whatever we want.

NOTE

The remaining egg whites (9 in number), put them in a saucepan, or bag in the freezer. Attach a note to them to write how many there are and take them out when you want to make another cake with meringue and walnut top, or whatever you want. Leave to thaw at room temperature, then mix with a pinch of salt and behave perfectly.


Method of preparation

Preparation of sheets for the Coffee Delight Cake

For the sheets, rub the butter with the sugar until it foams, then add the yolks rubbed with a little salt, mix and add the milk.
Dissolve the baking soda in vinegar and add it over the other ingredients, add the essence, then incorporate the sifted flour together with the baking powder.
Knead a lightly firm dough, so that it does not stick to your hands, which we cover with a foil and let it cool for 30 minutes.

Then divide the dough into three parts, which we spread on the back of the tray and bake for 4-5 minutes at 180 degrees.
We do not forget to prick the sheets from place to place so as not to make the vault during baking.


While the dough is cold, we take care of the wafers.

Prepare caramel cream

Rub the yolks with a pinch of salt and soft butter with two tablespoons of sugar and combine them in the same bowl, then put the bowl on the fire, on a steam bath and stir continuously in it, until the composition begins to thicken.

Put in a bowl with high walls, 6 tablespoons of sugar and caramelize over low heat, stirring constantly so that it does not turn black and become bitter.

When it is completely diluted, add it over the cream from the other bowl and mix vigorously to homogenize.

Leave the bowl on low heat, on a steam bath, until the caramel is diluted, stirring constantly, then lift the bowl off the heat and add the lightly crushed hazelnuts and immediately spread the cream between the two wafer sheets.

We place a weight on them and set them aside.

Cream preparation for Coffee Delight Cake

We break in a bowl, one of the three sheets, the ugliest.
Heat the milk with a pinch of salt and sugar and melt the chocolate in it.

Add the peanut butter, mix the composition well and pour it hot over the crushed sheet and mix the cream.

Assembling Coffee Delight Cake

Place a sheet in the tray, grease it with plum jam and spread over it, half of the cream.

Place the wafer sheets filled with caramel over the cream, then spread the rest of the cream over them and cover with the last baked sheet on the back of the tray, pressing it well.

Cover the cake with foil and place some weights on it.
I have some heavy dictionaries, of English and French that I always put over such cakes, we will only be able to learn the two foreign languages ​​:))))))
Let the cake cool until the next day, or at least 5-6 hours to fry the sheets and be able to slice nicely.

We powder it with sugar and serve it with a good coffee, a tea or whatever we want.

NOTE

The remaining egg whites (9 in number), put them in a saucepan, or bag in the freezer. Attach a note to them to write how many there are and take them out when you want to make another cake with meringue and walnut top, or whatever you want. Leave to thaw at room temperature, then mix with a pinch of salt and behave perfectly.


Sheet cake

1. Put flour on the work table, baking powder and sugar. Pour the honey and mix well.

2. In this mixture put margarine cut into pieces and spread with your fingers, mixing it lightly with flour.

3. Put eggs and sour cream and mix well to obtain a bound dough from which a roll is formed which is divided into 5 parts.

4. Each part is spread with the twister between two sheets of baking paper and they are given either the shape of a round or square sheet, depending on the baking tray. Bake separately on the bottom of the pan for 8 minutes and then allow to cool completely.

5. For the cream, boil the milk with sugar and then mix some of the milk well with the cocoa and flour. Pour this mixture over the rest of the milk, add the chocolate and put it on the fire, stirring until it becomes a thick cream. Remove from the heat and add the butter and rum, mix and leave to cool.

6. Once the cream has cooled, spread it between the sheets. Leave the cake overnight and then cut and bring to the table.


Cake with wafer sheets, walnuts and shit

Remember the Nuga cake with wafer sheets and fluffy top with walnuts and. In a bowl, rub the butter with the sugar, then add the ground walnuts and a little rum essence. Appetizer: Wafer sheets filled with walnuts. It was a time when I used to do Rumba very often. I'm glad you reminded me of her, she's delicious. Let the cake sit for a few hours, and then we can portion it. Very beautiful cookies and very delicious! The traditional recipe for Lica sheet cake. Caramel gives it flavor, and walnut, consistency.

Well, among them was this cake with wafer sheets, coconut top and chocolate cream, absolutely delicious! What I miss about a wafer cake, it looks great and I like it. A delicious cake, easy to make… Ingredients. Put a layer of whipped cream over the counter and over the cream.

You can replace the butter with a few tablespoons of whipped cream. It's a delicious cake, it's one. Neapolitan wafer cake with caramel and nuts, or Lica leaf cake. Roasted walnuts, although delicious for other cakes, change here.

Put the resulting cream on each wafer sheet.


How to make a cake recipe with walnut leaves and cream?

  1. The first time the rolls are made. The dough is made of 8 eggs, from which 2 sheets are baked on the back of the oven tray, measuring approximately 32 x 40 cm. I recommend you cut 2 baking sheets of equal size and spread the dough on them. Bake quickly. Observe the quantities given here, and the procedure is described in detail in the recipe of plain or cocoa pandispan . The recipe is explained very well, with all the tricks, so there is no point in repeating.

2. How to make walnut and butter cream?

Put the milk to boil together with the sugar, when it boils, add the ground walnuts and mix quickly. You will see that the nut swells immediately. Mix and obtain a cream. Leave to cool.

To cool quickly neck cream, place the bowl in another bowl with the appears and mix quickly. Drain cold water 2-3 times. In 5 minutes the cream is cold

Add soft butter at room temperature and rum (it can be rum, brandy, liqueur or a simple rum essence). Mix everything well and our cream is ready. There is no need to put the mixer, with a whisk you have immediately mixed the cream & # 128578

3. Assemble the cake with walnut leaves and cream

The rolls are placed on top of each other and cut into 2, to obtain 4 sheets. They can be cut long or wide, as you wish, depending on how you have the plate to be placed.

If you do not have a plate, tray or straight bottom, you can place the cake on the tray on which you baked the sheets, on the back.

Place a sheet, then divide the cream into 4 equal parts. Put 1/4 of the cream on the sheet, spread evenly, then repeat with the other sheets. At the end, grease the cake with cream (the last layer is cream) and sprinkle with ground walnuts.

Let the cake cool overnight. Do not rush, let the cake sit, sit down, pull the sheets from the moisture of the cream. If you cut it earlier, the sheets will not be soft.

The next day the cake with leaves and walnut cream cut into whatever shape you want: squares, rhombuses, rectangles, smaller or larger.

You can pour chocolate on top or you can make a chocolate grill. I prefer it simple, just with walnuts. It's delicious.

The walnut on top can be lightly fried, and the cake will have a special flavor.

Instead of walnut kernels, you can use almonds, hazelnuts or coconut, otherwise, follow the recipe as it is.

What else can I tell you? This cake with walnut leaves and cream is too good, so I challenge you to make it. It is not difficult to do at all, the cream and the sheets are made immediately & # 128578

Cake with leaves and walnut cream

This cake recipe has also been tried by our readers:


Cake with wafer, caramel and walnut leaves

And the yolk cream, along with. Find this Pin and more on Cakes. Pour the water into a saucepan and put it on the fire. Gradually add the margarine, shredded pieces of sugar, sugar, rum essence and walnuts.

Add lightly roasted walnuts in the oven and grind. We put the first wafer sheet on a bottom and spread it over. A very good cake, sweet and easy to make.


Video: How to Frost a Half Sheet Cake (October 2021).