Start by ensuring all your ingredients are at room temperature. This is crucial for achieving the right texture. In a large mixing bowl, whisk together the softened butter and sugar until they become light and fluffy. This process should take about 5 to 7 minutes.
Add the eggs one at a time, ensuring they are fully incorporated after each addition. The mixture should look smooth and creamy.
In a separate bowl, mix the baker’s ammonia with the cold milk and set it aside for a moment. This mixture is essential for the cake to rise properly.
In another bowl, combine the flour and grated lemon zest. Gradually add this dry mixture to the butter and sugar blend, alternating with the milk mixture. You should see the dough becoming smoother as you mix.
Once combined, the dough will have a slightly oily appearance. If it feels too sticky, don’t hesitate to add an extra tablespoon of flour.
Cover the dough with plastic wrap and refrigerate it for about 30 minutes. This chilling time helps to firm up the dough, making it easier to handle.
Preheat your oven to 360°F (180°C). Meanwhile, prepare your baking pan by generously greasing the bottom with butter and dusting it with flour. This will prevent sticking.
Once chilled, take the dough out and divide it into six equal pieces. Roll each piece out on a floured surface until it's less than 1/8-inch thick. This might take some practice, so don’t rush it.
Carefully transfer each rolled-out dough layer to the prepared baking pan, trimming the edges for a neat appearance. Bake each layer for about 10 to 15 minutes, watching them closely until the edges turn a light golden color.
After baking, allow the layers to cool on a wire rack. It's essential to stack them carefully, with a heavy board on top to compress them and help them cool completely, ideally overnight.
While the layers cool, start preparing the filling. In a saucepan, combine sugar and milk, heating on medium until it reaches a soft boil.
In a separate bowl, mix the remaining milk with the cornstarch. Gradually pour this into the boiling mixture, stirring constantly until it thickens. Remember, it will thicken more as it cools.
Remove the thickened mixture from heat and let it cool. While cooling, stir occasionally to prevent a skin from forming.
Once cooled, add the freshly squeezed lemon juice to the mixture. Adjust the tartness by adding more lemon juice if desired. The filling must be completely cooled before adding the butter.
In a large bowl, soften the remaining butter and beat it until creamy. Gradually add the cooled filling and mix until smooth.
To assemble, take the first cake layer and spread about 5 spoonfuls of filling evenly over it. Ensure the filling is as thick as the cake layer.
Repeat the process with the remaining layers, alternating between layers of cake and filling until you’ve used everything up.
Once assembled, place a heavy board or plate on top of the cake for at least five hours or overnight. This helps meld the flavors.
To finish off the Romanian Lemon Cake, dust the top with powdered sugar just before serving. Cut into small cubes, trimming the edges for a polished look.
Finally, enjoy the fruits of your labor and share this delightful cake with loved ones!
