Acoperiș cake with vanilla cream

Name: Acoperiș cake with vanilla cream
Ingredients: 600 g flour; 200 g sugar; 2 eggs; 50 g lard; 75 g sour cream; 90 ml milk; 5 g baking soda; 8 g cocoa; 120 g vanilla pudding powder; 20 g flour; 1000 ml milk; 200 g butter; 300 g sugar; 16 g vanilla sugar

Dessert - Acoperiș cake with vanilla cream by Iulia M. - Recipia

The Acoperiș cake, a Romanian layered cake, is built from pastry sheets cut into strips, cocoa sticks and cooked vanilla cream. These quantities make two cakes, each with six sticks under a cream roof, and I prefer to cut them into narrow slices so you can see the stripes in cross-section. Preparation: 45 minutes. Cooking: 26 minutes. Resting: 6 hours and 45 minutes. Total time: 7 hours and 56 minutes. Servings: 16. About 480 kcal and 8 g protein per serving.

Ingredients

For the pastry sheets

600 g flour
200 g sugar
2 eggs
50 g lard
75 g sour cream
90 ml milk
5 g baking soda
8 g cocoa

For the cream

120 g vanilla pudding powder
20 g flour
1000 ml milk
200 g butter
300 g sugar
16 g vanilla sugar

Preparation

1. Preheat the oven to 180°C. Mix 600 g flour with 200 g sugar, 2 eggs, 50 g lard, 5 tablespoons sour cream, 6 tablespoons milk and 1 teaspoon baking soda. Knead well, then divide the dough into two equal pieces. 2. Divide one piece in half. Roll each half out on the back of a baking tray and cut the sheet lengthwise into three equal strips. Bake each sheet for 8 minutes, until the edges are just starting to brown. 3. Work 1 tablespoon cocoa into the remaining dough. Shape it into 12 sticks as long as the baking tray and about as thick as a finger. Bake them on the back of the tray for 10 minutes, until firm. 4. Mix 3 sachets vanilla pudding powder, 2 tablespoons flour and 1 liter milk. Boil for 10 minutes, stirring constantly, until thickened. Leave the pudding to cool for 45 minutes. 5. Beat 200 g soft butter with 300 g sugar and 2 sachets vanilla sugar until fluffy. Gradually beat in the cooled pudding. 6. For each cake, lay one pastry strip on the bottom and cover it with cream. Place 3 sticks on top, add a layer of cream, then 2 sticks and another layer of cream. Add 1 stick and cover it with cream, then lean the other two pastry strips against it on either side to form the roof. Repeat with the second pastry sheet and the remaining sticks. 7. Chill the cakes for 6 hours. If you like, serve them with strawberry or chocolate sauce.

Notes

Thin slices go well with black coffee, which doesn't overpower the vanilla cream. The butter for the cream should be soft to the touch but still hold its shape; if melted, it won't whip up fluffy. Let the pastry sheets cool before lifting the strips off the tray, as warm ones bend and break more easily. Ovens bake differently, and thin sheets can go from pale to browned quickly, so keep an eye on the edges towards the end. If a strip breaks, use the pieces along the sides and cover the join with cream. For a straight roof, the side strips need to reach from the base of the sticks to the ridge; trim the edges after they have cooled. Cut with a serrated knife and wipe the blade after each slice. Covered, the cakes keep in the fridge for up to 3 days. Contains gluten, eggs and dairy.