Burnt sugar sheet cake with coffee cream for fasting

Name: Burnt sugar sheet cake with coffee cream for fasting - Mariana M.
Ingredients: For the burnt sugar sheets: 2 cups of granulated sugar {the cup for cocoa with milk is 250ml.} 1 cup of hot water 1 cup of oil 2 teaspoons of baking soda dissolved in lemon juice flour as needed {appr; 1000g} For the coffee caramel cream: 800ml. cold water 300g. granulated sugar 100g. food starch 2; 3 teaspoons of instant coffee ground to preference 200g. Rama margarine

Season - Burnt sugar sheet cake with coffee cream for fasting by Mariana M. - Recipia

Burnt sugar sheet cake with coffee cream for fasting This burnt sugar sheet cake with coffee cream is a perfect choice for those who want to enjoy a delicious dessert even during fasting. With every bite, you will discover a harmonious combination of flavors, blending caramelized sweetness with the intensity of coffee. Even though it is a simple recipe, the final result is impressive and will bring smiles to the faces of your loved ones. So, let's get to work! Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12-15 servings Ingredients For the burnt sugar sheets: - 2 cups of granulated sugar (approximately 500g) - 1 cup of hot water (250ml) - 1 cup of oil (250ml) - 2 teaspoons of baking soda quenched with lemon juice - Flour as needed (approximately 800-1000g) For the caramelized coffee cream: - 800ml of cold water - 300g of granulated sugar - 100g of cornstarch - 2-3 teaspoons of instant coffee - Ground coffee, to taste - 200g of margarine (we recommend Rama) A brief history The burnt sugar sheet cake with coffee cream has deep roots in culinary traditions, being a popular choice in many cultures. This type of cake evokes those moments when families gathered around the table, sharing stories and laughter, all accompanied by a delicious dessert. Each recipe has its own variations, but the basic ingredients - caramelized sugar and coffee cream - always hold a special place. Step by step 1. Preparing the burnt sugar sheets The first step is to take care of the burnt sugar sheets. Start by taking a pot and adding 1 cup of sugar. Place the pot over medium heat and stir constantly until the sugar caramelizes and turns a light reddish color. It is important not to leave it on the heat too long, as it can burn. When the sugar reaches the desired hue, remove the pot from the heat and carefully add 1 cup of hot water. Be careful of the steam that will rise! Put the pot back on low heat and stir until the sugar completely dissolves. Allow the syrup to cool. In this syrup, add the baking soda quenched with lemon juice, the oil, and gradually the flour. Mix well until you obtain a homogeneous dough that is not too hard but also not too soft. 2. Baking the sheets Divide the dough into 4-5 equal portions. Roll out each portion on a floured surface to obtain thin sheets. Place each sheet in a baking tray (size 29/39 cm), greased and floured. Bake the sheets over medium heat until they become slightly golden. It is recommended to check them frequently, as the baking time may vary. When the sheets are ready, remove them from the tray and place them on a rack to cool. Make sure not to stack them to avoid sticking. 3. Preparing the coffee cream For the coffee cream, start by making a concentrated coffee from 400ml of water. Use quality coffee, as its aroma will influence the final taste of the cake. In a separate pot, add 100g of sugar and let it melt until it turns to caramel. Once the sugar is caramelized, remove the pot from the heat and pour in the hot, filtered coffee, being careful not to leave any grounds. Put the pot back on low heat and stir until the sugar is completely dissolved. Allow the cream to cool. In another non-stick bowl, add the remaining sugar and cornstarch. Gently mix the dry ingredients, then gradually pour in the cooled coffee. Place the bowl over low heat and stir continuously until the cream thickens. When the cream is almost ready, add the instant coffee and mix well. Finally, after the cream has cooled slightly, incorporate the margarine cubes, mixing until smooth. 4. Assembling the cake Place the first sheet on a serving platter and spread a portion of the coffee cream over it. Repeat this process with the other sheets, alternating with the cream. Finally, cover the cake with the last sheet. Gently press the cake to compact it, then let it rest for a few hours, ideally overnight, for the sheets to soften. When serving, sprinkle powdered sugar combined with instant coffee or ground nuts for an attractive appearance. Useful tips - For an even more intense coffee flavor, try using freshly ground coffee, preferably of the arabica type, which has a sweeter and less bitter taste. - If you prefer a less sweet version, reduce the amount of sugar in the cream and add a little more coffee. - For a smoother texture of the cream, make sure to stir constantly during boiling to avoid lumps. Frequently asked questions 1. Can I use olive oil instead of regular oil? Yes, olive oil will add a distinctive note, but make sure to choose an oil with a neutral taste. 2. Is it possible to make this cake gluten-free? Yes, you can use gluten-free flour instead of regular flour. 3. How can I store the cake? The cake stores well in the refrigerator in an airtight container for about a week. It can also be frozen, but it is recommended to consume it fresh. Serving and combinations This cake is perfectly served alongside a cup of freshly brewed coffee or a fragrant tea. Additionally, vanilla ice cream or a caramel sauce would make an excellent contrast with the coffee cream. Enjoy every bite of this delicious burnt sugar sheet cake with coffee cream for fasting! It is a recipe that will bring flavor and warmth to everyone's hearts.

Burnt sugar sheet cake with coffee cream for fasting

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