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Lamaita cake

Lamaita cake

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It was: In a bowl rub eggs with sugar, add margarine then baking soda with a little milk. Gradually add the warm milk and flour, stirring as much as we can with a wooden spoon, then when the dough becomes thick, pour it on the work table lined with flour and knead until you incorporate all the flour.

Divide the dough into 4 equal parts.

Grease the back of a tray with a little oil, place the dough and spread it with the rolling pin.

Bake the sheets one by one in the preheated oven at 175 degrees for 10-12 minutes.

Place the baked sheets on baking paper, put baking paper between them so as not to stick while they are hot.


In a saucepan put the 10 tablespoons of flour, 10 tablespoons of sugar, lemon juice, and gradually add the cold milk, stirring so that no lumps form. Put the pot on low heat and stir until it thickens like a pudding. Remove from the heat and allow to cool slightly. Add butter / margarine and mix to blend.


Place the first sheet on a plate, syrup it with a brush and grease it with a part of the cream. We place the second sheet and proceed in the same way, followed by the third sheet and again the syrup and cream and on top comes the 4th sheet which we just lightly syrup.


Melt the dark chocolate together with the liquid cream on the steam bath and pour it over the last sheet, leveling it with a knife. We also prepare the white icing that we put in a bag, we drill it at one end and draw stripes over the black icing. With a toothpick we pull from one end to the other over the white icing (see picture).

Let the cake cool until the next day to harden the cream and soften the sheets.

Source of inspiration: Cheerful cooks

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