Claudia Cake (or Little White Cake)

Name: Claudia Cake (or Little White Cake) - Francesca B.
Ingredients: Sheets: 180 g granulated sugar; 600 g freshly sifted white flour; 4 tablespoons of honey; 1 teaspoon of baking soda; 1 egg; 5; 6 tablespoons of milk; 80 g butter at room temperature. Cream: 250 ml cold milk; 2 packets of vanilla sugar; 1 tablespoon of honey; 180 g granulated sugar; 1 package of butter; 100 g semolina. Additionally: 3 tablespoons of strawberry jam; 3 tablespoons of rose jam; 2 tablespoons of powdered sugar for decorating the cake.

Dessert - Claudia Cake (or Little White Cake) by Francesca B. - Recipia

Claudia Cake, also known as Albinița, is made from four delicate honey layers, semolina cream, and two types of jam. The layers are baked on the backside of a tray, then the cake is pressed until the next day. The cream needs time to soften the layers, so it is not a dessert to be served immediately after assembly. The next day, it is dusted with powdered sugar and cut into portions. Quick Info Total Time: Not specified in the recipe; the cake is pressed until the next morning Preparation Time: Not specified Baking Time: The layers are baked at 165°C until lightly browned Servings: The number depends on the size of the tray and how the cake is cut Difficulty: Medium Recipe Type: Layer cake with semolina cream and jam Ingredients For the layers 180 g granulated sugar 600 g sifted white flour 4 tablespoons honey 1 teaspoon baking soda 1 egg 5-6 tablespoons milk 80 g butter at room temperature For the semolina cream 250 ml cold milk 2 packets vanilla sugar 1 tablespoon honey 180 g granulated sugar 1 package of butter 100 g semolina For filling and decoration 3 tablespoons strawberry jam 3 tablespoons rose jam 2 tablespoons powdered sugar Instructions 1. Preparing the syrup for the layers In a saucepan, combine the honey, butter, and granulated sugar for the layers. Keep the saucepan over low heat and stir constantly until the sugar completely dissolves. The syrup should start to change to a light golden color. Do not let it darken too much. Once ready, remove the saucepan from the heat and let the mixture cool completely. 2. Forming the dough After the syrup has cooled completely, add the egg, milk, sifted flour, and baking soda. Knead until you achieve an elastic and homogeneous dough. Add the milk gradually, starting with 5 tablespoons. If necessary, use the sixth tablespoon so that the dough can be rolled out but does not become too soft. Divide the dough into four equal parts. It is important for the layers to be as uniform in thickness as possible, so the cake settles evenly. 3. Baking the layers Grease the backside of the tray with oil. Roll out each piece of dough directly on the backside of the tray, then prick the layer all over with a fork. Bake the layer at 165°C until it is lightly browned. The exact time is not specified in the recipe and may vary depending on the thickness of the layer and the oven, so watch the color. The layers should not be allowed to darken too much. Repeat the same process with the other three pieces of dough. After baking, handle the layers carefully, especially while they are still hot. 4. Preparing the semolina cream In a pot, combine the milk, honey, and granulated sugar. Heat the mixture over low heat. When the milk starts to boil, gradually add the semolina, stirring continuously. This helps reduce the risk of lumps forming. Cook the mixture, stirring until the semolina thickens and you achieve a consistent cream. Remove the pot from the heat and let the cream cool. Once the cream has completely cooled, add the vanilla sugar and butter at room temperature. Mix until the cream becomes fluffy and homogeneous. 5. Assembling the cake Place the first layer on a serving plate or a suitable surface for assembly. Spread half of the semolina cream on top. Put the second layer and cover it with the strawberry jam and rose jam. The two types of jam should be spread together in a uniform layer. Place the third layer over the jam and spread the remaining semolina cream. Finish with the last layer. 6. Pressing and softening the layers Cover the cake with a wooden board that covers the entire surface. Place a weight of about 6 kg on top. The cake should be pressed until the morning. This step helps the cream to evenly penetrate the layers and soften them. It is not advisable to cut the cake immediately after assembly, as the layers will still be firm. The next day, remove the weight and the wooden board. Dust the cake with powdered sugar, then cut it into pieces and serve. Why I Make the Recipe Often I love this cake because it can be prepared a day in advance and tastes better after the layers have been in contact with the cream long enough. It has a simple yet pleasant structure: honey layers, fine semolina cream, and a layer of jam in between. It is also a practical dessert for family meals, as it can be easily portioned after it has softened. The taste of the rose jam feels different from that of the strawberry jam, and together they give the filling a unique flavor specific to this cake. Tips Let the honey, butter, and sugar syrup cool completely before adding the egg and other ingredients. If it is still hot, the egg may coagulate. Do not rush the baking of the layers by increasing the temperature. The recipe indicates 165°C, and the layers should only be lightly browned. Prick the layers with a fork before baking. The holes help the dough stay as even as possible while baking. The cream should be cooled before mixing with the butter. Use butter at room temperature, not melted. The weight of about 6 kg should be placed on the wooden board, not directly on the top layer. The board distributes pressure across the entire surface of the cake. Substitutions The recipe uses both strawberry jam and rose jam. If you do not have one of them, it can be replaced with the other, but the final taste will not be the same. For the cream, butter is recommended, as it contributes to the fluffy texture after mixing. The source does not specify the weight of the butter package, so it is best to use the amount indicated on the available package without assuming an exact measure not mentioned in the recipe. Variations You can spread the two jams in a single layer, as described in the recipe, or distribute them separately on the layer. In both cases, the layer should be thin and even, so the layers do not slip during assembly. For a simple appearance, the cake is only dusted with sugar. The decoration is not added before pressing, but only the next day after the layers have softened. Serving Ideas Cut the cake with a sharp knife after it has been pressed overnight. The pieces can be cut rectangular or square, depending on the size of the tray. Serve it dusted with sugar, without any additional toppings. For cleaner cutting, it is useful to only add powdered sugar after removing the board and weight. Frequently Asked Questions How long should the cake sit before serving? The cake should be pressed until the next day. This time is necessary for the semolina cream to moisten and soften the layers. Immediately after assembly, the layers are still firm. At what temperature are the layers baked? The layers are baked at 165°C until lightly browned. The recipe does not specify a fixed number of minutes, as the duration depends on the thickness of the layers and the oven. Why is the weight placed on the cake? The weight helps keep the layers stuck together and evenly presses the layers over the cream. The wooden board distributes pressure across the entire surface. What should I do if I don't have rose jam? You can use more strawberry jam, but the cake will have a different taste compared to the version with both jams specified in the recipe. Can the cake be cut on the same day? It can, but it is not recommended. The layers will not yet be softened by the cream, and the texture will not be as desired in the recipe. Nutritional Values The values are estimates and may not be exact, as the recipe does not specify the weight of the butter package or the number of servings. As a reference, if a 200 g package of butter is considered and the cake is cut into 16 pieces, one serving may have approximately: 430 kcal 55-60 g carbohydrates 17-19 g fats 5-7 g proteins Values may vary depending on the actual amount of butter, type of jam, serving size, and how much powdered sugar ends up on each piece. The estimate includes the sugar from the layers and cream, honey, flour, semolina, butter, milk, egg, and jams. Storage and Reheating Keep the cake covered in a cool place or in the refrigerator after it has been pressed overnight. If kept in the refrigerator, the cream will harden, and the cake should be left at room temperature for a bit before serving. It is not a cake that is reheated. It is served cold or after being left out for a short time, just enough for the cream to soften slightly. When kept covered, it maintains its texture well after the layers have softened.

Claudia Cake (or Little White Cake)

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