Ingredients
Sheets – 7 ingredients
155ml of milk
125g of sugar
135ml of oil
2 eggs
1 tsp of bicarb soda
Pinch of salt (1/16 tsp)
525g flour
Cream – 9 ingredients
200g of butter
60g flour
75g sugar
1L milk
The peel of a lemon
The juice of half a lemon
2 tsp vanilla essence
Desiccated coconut
Powdered sugar
Instructions – 1h45m
Sheets – 1h
1.1. Put the eggs, sugar, milk, and the oil and whisk until everything is mixed well, beat the mixture with the whisk until the sugar is thoroughly combined.
1.2. Add the salt and continue to mix it.
1.3. Mix the bicarb soda and the lemon juice separately before adding it to the other ingredients, before mixing very slightly, don’t mix it in much though.
1.4. Add one spoonful of flour at a time, mixing it by hand to prevent overmixing.
1.5. Begin to knead the dough until it is a homogenous dough, make sure it’s not too solid or too soft.
1.6. Divide the dough into three pieces, and make them as even as possible.
1.7. Take one of the three dough balls and place it on a piece of baking paper before flattening it into the desired size.
1.8. Place the baking paper onto a rectangular tray and gently stab a fork into the dough to aerate it before baking.
1.9. Bake the 3 sheets for 15 minutes at 180°C Fan forced (200°C) until they are faintly white on top with golden brown at the edges.
Cream – 40m
2.1. In a saucepan, add the flour, sugar, and lemon rinds and whisk it in slightly.
2.2. Little by little, add the milk and whisk it in and combine thoroughly. Once there are no more clumps left in the mixture, add the rest of the milk.
2.3. After it’s all mixed well, add the vanilla essence and a small bit of lemon juice.
2.4. Mix it well before putting the pot on the stove and continuing to whisk until the cream starts to thicken.
2.5. After the cream has thickened, leave it on low heat on the stovetop for 15 minutes.
2.6. Take it off the heat and add the rest of the lemon juice.
Note: If the cream doesn’t thicken well, mix cold water and 2 tbsp of flour, before adding it to the cream and leaving it for another 5 minutes.
2.7. Once the cream has cooled to room temperature, put it into a stand mixer and add 2 tbsp of butter. Mix the butter in before adding another 2 tbsp. Repeat until all the butter is gone.
2.8. Once the cream is ready, put the solid layers into a (preferably glass) tin, before pouring in around half of the cream.
2.9. Once half the cream is added, mix in a small amount of desiccated coconut.
2.10. Add the second solid layer before adding the other half of cream and mixing in another small amount of desiccated coconut.
2.11. Add the third solid layer and put into the fridge for 4-5 hours to cool and set.
Serving – 5m
3.1. Once ready to serve, cover the top entirely in powdered sugar before slicing.