Dessert cake with layers and plum jam with almonds (Dora-Minodora)

Name: Dessert cake with layers and plum jam with almonds (Dora-Minodora) - Smaranda C.
Ingredients: Sheets 1 or 250 g sugar 2 tablespoons honey 50 g butter 1 teaspoon baking soda 4 tablespoons milk 3 teaspoons cocoa 500; 550 g flour Cream 300 ml milk 3 tablespoons semolina a pinch of salt 150 g butter 150 g sugar 30 ml water 3 egg yolks 1 jar of 800 g of plum jam with almonds

Dessert - Dessert cake with layers and plum jam with almonds (Dora-Minodora) by Smaranda C. - Recipia

The dessert I propose to you today is a special recipe, full of memories and flavor, that will bring a smile to the face of any dear person. It is a pastry with thin layers, filled with a fine semolina cream and plum jam with almonds, perfect for celebrating the beautiful moments in our lives. So, let's wish your sister, Dora, a "Happy Birthday!" with this delicacy! Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 12-14 Ingredients For the layers: - 1 egg - 250 g sugar - 2 tablespoons honey - 50 g butter (melted) - 1 teaspoon baking soda (quenched with vinegar) - 4 tablespoons milk - 3 tablespoons cocoa - 500-550 g flour (sifted) For the cream: - 300 ml milk - 3 tablespoons semolina - A pinch of salt - 150 g butter (soft, at room temperature) - 150 g sugar - 30 ml water - 3 egg yolks - 1 jar of 800 g plum jam with almonds Nutritional information This cake is a good source of carbohydrates, thanks to the flour and jam, providing quick energy. The butter and egg contribute healthy fats and proteins, while the plum jam enriches the dish with vitamins and antioxidants. One serving contains approximately 250-300 calories, depending on portions and how much jam you use. Recipe history Layered pastries are a traditional delight, often associated with holidays and special occasions. They are appreciated not only for their taste but also for their crunchy texture, which perfectly contrasts with the sweet fillings. Over time, each family has developed its own version, bringing their favorite ingredients to the forefront. So today, you have the chance to create a personalized version that reflects your tastes and those of your loved ones. Step-by-step instructions Preparing the layers 1. Preparing the mixture: In a medium saucepan, add the egg, sugar, honey, melted butter, baking soda quenched with vinegar, milk, and cocoa. Mix well until homogeneous. 2. Boiling the mixture: Place the saucepan over medium heat and stir continuously until the mixture begins to boil and swell. This will create a rich base for your layers. 3. Adding the flour: Turn off the heat and add the sifted flour, starting with 500 g. Mix well and, if necessary, add more flour up to 550 g until you achieve a homogeneous dough. 4. Forming the layers: Divide the dough into 4 equal parts. Roll out each part between two sheets of parchment paper, ensuring that you get sheets about 24/36 cm in size. Use a fork to prick each sheet to prevent them from puffing up during baking. 5. Baking the layers: Preheat the oven to 180°C. Place the sheets on a tray and bake for 5-6 minutes, being careful not to leave them too long as they bake very quickly. Let them cool on a rack. Preparing the cream 1. Boiling the semolina: In another saucepan, combine the semolina, a pinch of salt, and 300 ml of milk. Boil the mixture, stirring constantly, until it becomes thick and consistent. Then, let it cool completely (this is a crucial step to avoid a too-soft cream). 2. Preparing the syrup: In a small saucepan, add 150 g of sugar and 30 ml of water. Boil the mixture until it forms many large bubbles on the surface. 3. Incorporating the egg yolks: Pour the warm syrup over the egg yolks and mix vigorously until the mixture cools down and becomes fluffy. 4. Combining the ingredients: Add the cooled semolina to the egg yolk mixture, gradually incorporating the soft butter. Mix gently to obtain a fine and homogeneous cream. Assembling the cake 1. Preparing the pan: Choose a tray in which you baked the layers and line it with plastic wrap. 2. Layering: Place the first layer of dough, spread half of the plum jam, then add the second layer. Spread the semolina cream, followed by the third layer. 3. Finalizing: Spread the remaining plum jam over the third layer and place the last layer on top. Press gently to ensure a good bond between the layers. 4. Cooling: Cover the cake with plastic wrap and let it chill in the refrigerator until the next day. This step will help firm up the layers and blend the flavors. Serving When you're ready to enjoy this delicacy, cut the cake into portions and dust it with powdered sugar. You can serve it alongside a cup of fragrant tea or coffee, and a scoop of vanilla ice cream could perfectly complement the tasting experience. Variations If you want to bring a touch of innovation, you can try different jams, such as raspberry or strawberry jam, or you can add ground nuts to the cream for a crunchy texture. You can also replace the cocoa with cinnamon for a warm and comforting flavor. Frequently asked questions - Why should I let the semolina cool completely? This is an essential step to avoid the cream becoming liquid. Warm semolina can melt the butter and lead to an unpleasant texture. - Can I use another type of jam? Of course! You can experiment with jams of different fruits, depending on your preferences. Make sure the jam is of good quality to achieve the best taste. - How can I store the cake? The cake keeps well in the refrigerator, covered, for about 5-7 days. Now, you are ready to create this delicious layered cake, ideal for celebrating every important moment in life. I hope this recipe brings you joy and sweetens your day and that of your loved ones! Happy Birthday, Dora!

Dessert cake with layers and plum jam with almonds (Dora-Minodora)

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