Layered cake just like at mom's home

Name: Layered cake just like at mom's home - Speranta L.
Ingredients: For 3 sheets: * 7 tablespoons of oil * 7 tablespoons of sugar * 7 tablespoons of milk * 2 eggs * 2 sachets of ammonium extinguished with vinegar or lemon * flour as needed (about 600g) For the cream:

Dessert - Layered cake just like at mom's home by Speranta L. - Recipia

Layered cake like at mom's house The dessert I will share with you today is much more than just a simple cake; it is a sweet memory from childhood, a symbol of warmth and maternal love. This cake, also known as puff pastry, combines delicate layers of crispy sheets with a delicious cream, bringing a smile to the faces of loved ones. It is perfect for guests as well as for personal indulgence. Preparation time: 30 minutes Baking time: 15-20 minutes Total time: 1 hour Number of servings: 12 The necessary ingredients are simple and accessible, and the preparation process is enjoyable, making it a fun activity alongside loved ones. Let's get started! Ingredients For the 3 sheets: - 7 tablespoons of oil (choose a neutral oil, such as sunflower oil, so it doesn't affect the taste) - 7 tablespoons of sugar (you can adjust the amount to your preferences) - 7 tablespoons of milk (whole milk provides a richer texture, but you can also use semi-skimmed milk) - 2 eggs (make sure they are at room temperature for better incorporation) - 2 packets of ammonia (quenched with vinegar or lemon juice, to achieve a fluffy texture) - Flour, as needed (about 600g, but it's good to have a little extra on hand for rolling out) For the cocoa cream: - 500 ml of milk (as above, whole milk is preferred) - 10 tablespoons of flour (to achieve the ideal consistency) - 7 tablespoons of cocoa (choose a good quality cocoa for an intense flavor) - 7 tablespoons of sugar (again, you can adjust to taste) - 7 tablespoons of margarine (or butter, for a richer taste) - Essences to taste, such as orange or lemon zest (these add a special aroma) Preparation of the sheets 1. Quenching the ammonia. In a small bowl, bring the milk to a boil. Add the two packets of ammonia and stir quickly. This step is essential for obtaining fluffy sheets. 2. Mixing the ingredients. In a large bowl, combine the oil, sugar, eggs, and hot milk with ammonia. Mix well to obtain a homogeneous composition. 3. Adding the flour. Start adding flour gradually, kneading with your hands. The dough should become elastic but slightly crumbly. Don’t worry if you don’t use all the flour; each type of flour absorbs liquid differently. 4. Dividing the dough. Once the dough is homogeneous, divide it into three equal parts. These will become sheets. 5. Rolling out the sheets. On a well-floured surface, roll each piece of dough into thin sheets, the size of the baking tray. This step can be easier if you use a rolling pin lightly dusted with flour. 6. Baking the sheets. Turn the tray upside down and sprinkle flour on it. Place the first sheet and bake in the preheated oven at 180°C for 5-10 minutes. Check the sheets, and when the edges turn slightly brown, they are ready. Repeat with the other sheets. 7. Cooling the sheets. Once taken out of the oven, stack the sheets on top of each other to keep them moist. They will become tender and easier to cut. Preparation of the cream 1. Mixing the ingredients. In a saucepan, combine the milk, sugar, flour, and cocoa. Mix well to avoid lumps. 2. Cooking the cream. Place the saucepan over low heat and stir continuously. You will notice how the mixture begins to thicken. When it becomes similar to pudding, take it off the heat. 3. Adding the margarine. Incorporate the margarine (or butter) into the warm cream, stirring until completely melted. You can now add your preferred essences to give a distinct flavor. 4. Assembling the cake. Divide the cream into two equal parts. Place one part between the first two sheets, then place the third sheet on top. Cover with the remaining cream. 5. Final cooling. Put the cake in the fridge for a few hours, preferably overnight. This step is crucial, as the sheets will absorb the cream, becoming delicious and soft. Serving and variations When the cake is well chilled and the cream has set, it is ready to serve. Cut it into squares and place it on an elegant platter. You can sprinkle a little powdered sugar on top for an elegant look. This cake pairs perfectly with a fragrant coffee or a fruit tea. You can also experiment with different flavors in the cream; for example, adding almond essence or even a splash of rum for a more sophisticated note. Useful tips and frequently asked questions - How long can I keep the cake? The cake keeps well in the fridge for 3-4 days, but it is best after 24 hours, when the sheets have had time to absorb the cream. - Can I use another type of oil? Yes, but make sure to choose an oil with a neutral flavor, so it doesn’t affect the taste of the cake. - Can I replace margarine with butter? Absolutely! Using butter will add a richer taste and a finer texture. - What other variations can I try? You can add candied fruits or ground nuts to the cocoa cream for a richer and more interesting cake. This layered cake recipe is not just a dessert, but a piece of your mother's heart. I wish you much success and look forward to your feedback on the final result. Perhaps you will want to share your own story related to this cake! Enjoy!

Category: Dessert Author: Speranta L. Views: 1 Date: 04.10.2024

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