Traditional recipes

Lamaita cake

Lamaita cake

Put the milk and oil on low heat, in a saucepan, add honey and sugar, set aside and mix until the sugar melts.

Add the baking soda and cinnamon powder, mix. We put the pot back on low heat again.

Beat the eggs in a bowl, then incorporate them into the hot liquid on the fire, pouring them into a thin wire.

Turn off the heat, add the flour and set aside the dough for approx. 1 hour.

Divide the dough into 4 portions, preheat the oven to 175 degrees C, grease the back of the tray with a little oil, spread the dough sheet on the tray, prick with a fork from place to place and then bake the sheets one by one until golden.

Let them cool and take care of the cream:

Boil the 6 tablespoons of semolina in 300 ml of milk + sugar until it thickens.

Leave to cool completely, then mix the semolina with lemon juice, lemon essence and ricotta cheese until smooth;

Add the butter at room temperature and the lemon peel, mix until you get a fine cream.

Fill the sheets, then glaze the cake with melted white chocolate in a few tablespoons of whipped cream, decorate with pink sugar crystals.

Leave the cake overnight, portion in the morning and serve with coffee or tea;)

Good appetite!

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