Roof Cake
House Roof Cake When I was a child, my grandmother made this cake for every birthday. She still prepares it now for special occasions, and the taste is just as familiar. I've made it many times at home, so I've come to know what to pay attention to. It's one of those layered cakes with cream that truly deserves the time. Quick Info Total time: about 2 hours (includes cooling and assembling) Actual preparation time: 60-70 minutes Baking time: about 20-30 minutes (for layers and sticks, in batches) Servings: about 12 slices Difficulty: medium Recipe type: homemade cake, for birthdays or special occasions Ingredients For the dough: 250 g sugar 2 whole eggs 3 tablespoons honey 1 teaspoon baking soda 1 teaspoon ammonia 15 tablespoons milk 600 g flour 2 tablespoons cocoa (only for half of the dough) For the cream: 2 packets of vanilla pudding (for 500 ml of milk each, unsweetened) 2 whole eggs 600 ml milk 2 tablespoons sugar 250 g margarine (I use Rama) 250 g powdered sugar For the glaze: 1 tablespoon sugar 1 tablespoon cocoa 1 tablespoon water a little margarine (about 1/2 tablespoon) coconut (for sprinkling on top) Preparation Method 1. Dough for layers and sticks Rub the sugar with the whole eggs until you get a homogeneous mixture. Add honey, baking soda, and ammonia. Gently mix and incorporate 15 tablespoons of milk. Start adding flour gradually until a suitable dough forms. Divide the dough into two. One part remains plain (the yellow layers), while in the other add the 2 tablespoons of cocoa and mix well. Take the first part (the one without cocoa) and roll out two thin layers, the size of the baking tray (use the back of the tray for baking, the dough should not be thick). Prick the layers with a fork before baking, so they don't puff up. From the cocoa part, shape 12 sticks, about the thickness of a pencil. It's important they are thin, as they will rise during baking. Shape them to be about the length of the layers. Bake the layers and sticks, on the back of the tray, at medium heat (180°C), being careful not to leave them too long, just enough to lightly color the edges and be firm to the touch. Let them cool. 2. Vanilla cream Mix the two packets of pudding with 2 eggs, 600 ml of milk, and 2 tablespoons of sugar. Put everything in a thick-bottomed pot and simmer on low heat, stirring constantly. When it starts to thicken (like a denser pudding), remove from heat and let cool completely. Separately, cream the margarine (at room temperature) with 250 g of powdered sugar until it becomes creamy. When the pudding is cold, incorporate it into the margarine gradually until a smooth cream is formed. 3. Assembly Take the first yellow layer and cut it into three equal strips lengthwise. Place the middle strip as the base on a tray. Spread the middle part with vanilla cream in an even layer. Place 6 sticks from the cocoa dough on top in a line, leaving space between them. Put the remaining cream between and over the sticks to unite them. Lift the side edges of the layer to form a roof (triangle), with the sticks in the middle and cream between them. Repeat with the second layer and the remaining sticks – you will get two cakes in the shape of a roof. 4. Chocolate glaze and decoration In a small pot, mix 1 tablespoon of sugar with 1 tablespoon of cocoa, 1 tablespoon of water, and a small piece of margarine. Boil quickly until the margarine melts and the glaze becomes liquid. While still hot and fluid, spread the glaze with a spoon over the cake, little by little. It hardens quite quickly, so work fast and in thin layers for even distribution. While the glaze has not completely hardened, sprinkle coconut on top. Why I make this recipe often It's practical because you can prepare the layers and cream in advance, and the assembly goes quickly if you're organized. It keeps well for a few days, and the flavor intensifies after sitting. It's a cake with a special appearance without being complicated in ingredients. Tips and Variations Tips - Prick the layers with a fork before baking, otherwise they may puff up and won't be uniform. - Shape the sticks as thin as possible, as they almost double in size in the oven. - Let the cream cool completely before mixing it with the margarine, otherwise, it may curdle. Substitutions - You can use butter instead of margarine, but the texture of the cream will be a bit denser. - If you don't have ammonia, don't replace it with baking powder, as it gives a different texture. Variations - You can add vanilla essence to the cream if you want a more intense flavor. - For decoration, instead of coconut, you can use chocolate chips or powdered sugar. Serving Ideas - Cut into diagonal slices to showcase the cream layer and cocoa sticks. - Goes well with coffee or at festive meals. Frequently Asked Questions 1. Why do I use both baking soda and ammonia in the dough? Because the final texture of the layers becomes more tender. Baking soda and ammonia act differently during baking and help with the specific structure of the cake. 2. Can the cream be made with instant pudding? I do not recommend. For the proper consistency during assembly, you need cooked and cooled cream; otherwise, the cake won't hold together. 3. What is the easiest way to roll out the layers? The best way is on baking paper directly on the back of the tray, dusting flour under the dough to prevent sticking. 4. Does the cake last in the fridge for several days? Yes, it actually tastes better after a day when the layers soften and the flavors combine. It lasts in the fridge for up to 4 days. 5. The glaze doesn't spread evenly, what should I do? Don't pour it all at once; add little by little and spread with the back of the spoon. If it hardens, melt it a bit on the stove. Nutritional Values (approximate) Calories: about 350-380 kcal per slice (for 12 slices) Carbohydrates: 48-52 g Fats: 13-15 g Proteins: 5-6 g The values are indicative and may vary depending on the exact ingredients. It's a rich cake, with enough sugar and fats, typical for homemade cream desserts. Storage and Reheating It keeps in the fridge, in a covered box, for up to 4 days. It does not require reheating – it is served cold or at room temperature. If left longer, the layers may become too soft, and the cream may weep. Freezing is not recommended.
Preparation
1. The Sheets: 250 g of sugar is mixed with 2 whole eggs, honey, baking soda, and ammonia. Add 15 tablespoons of milk and 600 g of flour. The dough is divided into 2 portions. From the yellow part, two sheets are made and baked on the back of the tray. To the other part, add 2 tablespoons of cocoa and make 12 sticks as long as the sheets, baking them on the back of the tray. 2. The Cream: For the cream, mix 2 vanilla puddings with 2 whole eggs, 600 ml of milk, and 2 tablespoons of sugar. Boil and let cool. 250 g of margarine is mixed with 250 g of powdered sugar and combined with the first mixture. 3. Assembly: The yellow sheet is cut into 3 equal parts. The middle part is spread with cream and the sticks are arranged in a pyramid shape, placing cream between them. The two side parts are lifted over the sticks like a house roof. This will create two roofs with 6 sticks each. 4. The Glaze: A chocolate glaze is made as follows: boil a tablespoon of sugar with a tablespoon of cocoa, a tablespoon of water, and a little margarine. When warm, the glaze is very liquid and will flow, but spread the glaze over the house roof little by little because it hardens very quickly, allowing you to spread it evenly. Sprinkle coconut on top. Although it is initially liquid, I prefer the glaze I make because it hardens well when cooled and is thick, covering the sheets of the cake well. I don’t like to use store-bought glaze because every time I used it for this cake, it seeps into the sheets, and instead of chocolate with coconut, you could see sheets with coconut on top. Before baking the sheets, prick them with a fork to prevent puffing. Make the sticks thin enough because they nearly double in size when baked.
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