Bee Cake
I made the Albinița cake for the holidays, reminiscing about the desserts of my childhood, and also because I hadn't baked layers in years. Although I was intimidated by the rolling and baking of the layers, things went much faster than I expected. I followed the classic recipe with a few adjustments, and the result was enjoyed by the little ones. Quick Info Total time: approximately 3-4 hours (including cooling, best prepared a day in advance) Preparation time: about 1 hour Baking time: 16-20 minutes for all layers (4-5 minutes per layer) Servings: 16-20, depending on the size of the pieces Difficulty: medium (requires attention to layers and cream) Recipe type: festive cake, suitable for holiday meals or special occasions Ingredients Layers: 200 ml milk 200 g butter 3 tablespoons honey 2 tablespoons powdered sweetener (or sugar) 3 eggs 1 pinch of salt 1 teaspoon baking soda 700 g flour (possibly 2 extra tablespoons if needed) Cream: 1 liter milk zest and juice of 1 orange 3 egg yolks 2 tablespoons powdered sweetener (or sugar) 250 g semolina 1 tablespoon vanilla extract 1 pinch of salt 200 g butter Assembly: 1 jar of jam (ideally apricot; I used blackberry for a smooth, seedless option) Preparation Method 1. Preparing the layers 1.1. Prepare a large baking tray by greasing it with a bit of butter. Preheat the oven to 180°C. 1.2. In the bowl of a stand mixer (or a large bowl if working by hand), combine the flour, baking soda, eggs, and salt. Mix briefly, just enough to break the eggs. 1.3. In a small saucepan, combine the milk, butter, sweetener (or sugar), and heat over low heat, stirring until the butter is completely melted. Let it cool if the liquid is too hot. When it's just warm, add the honey and stir until well combined. 1.4. Start the mixer on low speed and gradually pour the liquid from the saucepan over the flour and egg mixture. Knead for about 10 minutes (or by hand until you achieve a smooth, non-sticky dough). If the dough is too soft, add up to 2 extra tablespoons of flour – it depends on the size of the eggs. 1.5. Divide the dough into 4 equal pieces. Take each piece and roll it out to fit the back of the tray. Place the layer on the greased tray and gently stretch it with your hands. 1.6. Bake each layer in the preheated oven for 4-5 minutes. The layers should just take on a very light golden hue, not bake too hard. Repeat until all 4 layers are done. 2. Preparing the cream 2.1. Heat half of the milk in a double-bottomed pot. 2.2. In a separate bowl, mix the remaining milk with the egg yolks, sweetener (or sugar), semolina, vanilla extract, orange juice and zest, and a pinch of salt. 2.3. When the milk in the pot comes to a boil, gradually add the liquid mixture with semolina in a thin stream, whisking continuously. Continue to stir over low heat until the cream thickens and comes to a boil again. 2.4. Remove the cream from the heat, cover it, and let it cool completely (a few hours). 2.5. Once the cream has cooled, whip the butter until fluffy, then gradually add the cooled cream, one spoonful at a time, until you achieve a smooth consistency. 3. Assembling the cake 3.1. Place the first layer in the large tray (the one used to bake the layers). 3.2. Spread half of the cream evenly over it. 3.3. Add the second layer on top of the cream. Spread all the jam evenly over it. 3.4. Place the third layer over the jam, then spread the remaining cream on top. 3.5. Place the last layer on top. Cover the cake with plastic wrap. 3.6. Place a weight (a smaller tray with something in it) on top of the cake to press it evenly. Refrigerate overnight. Why I make this recipe often Albinița works well for events or when I need a cake that holds up well from one day to the next. It's perfect for festive days, especially when I have more guests. The layers soften nicely after being chilled and cut beautifully. Tips and Variations Tips - It's easier to work with the dough while it's still slightly warm; don't let it cool completely before rolling. - The layers bake quickly, so don't step away from the oven – if left too long, they become brittle. - For the cream, respect the cooling time – if you add the butter to warm cream, it will curdle. Substitutions - If you don't have apricot jam, you can use another smooth, seedless jam (I used blackberry). - The sweetener can be directly replaced with sugar in the same amount. - The orange in the cream can be omitted or replaced with lemon for a different flavor. Variations - You can make the cream with just vanilla, without citrus, if you prefer a simpler taste. - The jam can be made from plums, cherries, or berries, depending on what you have or the season. Serving Ideas - Cut the cake into squares or rectangles once it has fully softened. - Serve cold, optionally dusted with powdered sugar on top. Frequently Asked Questions 1. Can the layers be baked in advance? Yes, the layers can be baked a day in advance and stored wrapped in plastic wrap. They will become more pliable after assembly and cooling. 2. Can I use a different type of cream? For a similar consistency and to maintain the structure of the cake, the semolina cream is suitable. I do not recommend cream with flour, as the texture and taste are different. 3. What should I do if the layers break when handling them? If the layers break, arrange them as best you can; the cream will "bind" the cake together in the end. The layers will soften, and the cake will not suffer in taste. 4. Can I use liquid honey or brown sugar? Honey can be of any type, as long as it's natural. Brown sugar can be used in the dough, but it will color the layers more intensely. 5. Can the layers or the whole cake be frozen? I do not recommend freezing the raw layers. The assembled cake can be frozen, but upon thawing, the texture of the cream may change slightly. Nutritional Values (estimated) One serving (out of 20): - calories: approximately 320 kcal - protein: 6 g - carbohydrates: 40 g - fat: 15 g Values are estimated, depending on the jam used and the final weight of the pieces. Storage and Reheating The cake keeps very well in the refrigerator, covered with plastic wrap, for up to 4 days. Serve cold, no reheating needed. I do not recommend keeping it at room temperature for more than a few hours due to the butter cream. If you have frozen it, let it thaw slowly in the refrigerator.
Preparation
For the sheets: we prepare the large baking tray and grease it with a thin layer of butter. For the dough preparation, I used the planetary mixer with the hook attachment for the first time. I placed flour, baking soda, and eggs in the mixer bowl and mixed them briefly, just enough to break the eggs. Separately, in a small saucepan or kettle, I put the milk, butter, salt, and sweetener. I placed it on the heat and stirred constantly until the butter was completely dissolved. If it is very hot, we put it in the fridge to cool, and when it is just warm, we add the honey and mix until fully dissolved. We start the mixer on low speed and through the hole in the protective system, we gradually add some of the mixture from the kettle. We let the mixer do its job for about 10 minutes until the dough is ready. I also added 2 tablespoons of flour because the eggs were large, which required a little extra flour. We divide the dough into 4 parts, take each piece, roll it out to the size of the tray, place it on the back of the greased tray, and stretch it with our hands until it fits perfectly on the bottom of the tray. We bake in a preheated oven at 180 degrees for 4 to 5 minutes maximum. We proceed the same way with the rest of the sheets. For the cream: we boil half of the milk in a double-bottomed pot (I used the zephyr pot for making the cooked cream). We mix the rest of the milk with the remaining ingredients, except for the butter and jam. When the milk comes to a boil, we add the cold milk mixture with the other ingredients, stirring constantly and keeping it on the heat until it boils again. I turned off the heat, covered it, and let the cream cool completely (it takes a few hours). The butter is whipped into a foam, and we gradually add a tablespoon of the cooked and cooled cream. For assembly: we place the first sheet in the large baking tray, the one on which we baked the sheets. We spread half of the cream, place another sheet, add the jam, another sheet, the remaining cream, and the last sheet. I covered it with plastic wrap, placed another tray with some weight on top, and put it in the fridge until the next day. Enjoy your meal! In the original recipe, apricot jam is used, but I didn't have any and used the available jam, which is fine and seedless. The sweetener can be replaced with sugar. It is easiest to work with the sheets immediately after you finish kneading them while they are still slightly warm.
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