Cabin Cake Dessert

Cabana Cake: A Nostalgic Delight

The Cabana Cake, also known as the house roof cake, is a dessert that combines tradition with innovation, bringing to the forefront a perfect taste that reminds us of childhood. This recipe comes from my mother's notebook, but I chose to adapt it to my style, replacing the margarine or butter in the cream with whipped cream for a lighter and more delicious flavor. Get ready to discover every step of this captivating recipe!

Preparation Time: 30 minutes
Baking Time: 20-25 minutes
Total Time: 3-4 hours (including cooling)
Number of Servings: 12 servings

Ingredients:

For the Layers:
- 250 g sugar
- 80 g butter
- 600 g flour
- 3 tablespoons honey
- 4 tablespoons milk
- 2 whole eggs
- 1 teaspoon baking soda

For the Cream:
- 2 packets vanilla pudding
- 750 ml milk
- 8 tablespoons sugar (or to taste)
- 2 packets vanilla sugar
- 250 ml liquid cream (I recommend Meggle for a fine texture)

For the Glaze:
- 200 g dark chocolate
- Liquid cream (optional, to thin the glaze)

Preparation Steps:

1. Preparing the Dough Layers:
Start by combining the eggs with the sugar, butter, honey, and milk in a large bowl. Add the baking soda and mix the ingredients well. This mixture will become the base for your delicious layers.

2. Steaming:
Place the bowl over steam and stir constantly. It is essential not to let the mixture boil! Continue stirring for about 10-15 minutes until the mixture thickens.

3. Adding the Flour:
Once it has thickened, remove the bowl from the steam and gradually add the flour, mixing with a spatula. When it becomes hard to stir, transfer the dough to a floured surface and knead it gently. It will be sticky, so don't hesitate to add flour to your hands.

4. Shaping the Layers:
Divide the dough into two equal parts. In one part, add 2 tablespoons of cocoa and knead until the cocoa is fully incorporated. From the white part, roll out two layers on the back of a greased and floured tray. Use a ruler to draw lines that will form the walls of the cabin (7.5 cm for the side strips and 8.5 cm for the middle strip).

5. Baking:
Bake the layers at 180°C for 10-12 minutes until they turn slightly golden. Meanwhile, form 12 balls from the cocoa dough and shape them into bars of about 10 cm, which you will bake in the same way.

6. Preparing the Cream:
In a saucepan, mix the vanilla pudding powder with the sugar, vanilla sugar, and milk. Boil the mixture constantly until it thickens. Let it cool to room temperature, then fold in the whipped cream. Remember, for a perfect result, make sure the pudding is well mixed to avoid lumps.

7. Assembling:
Glaze the cabin walls with melted chocolate. Then, on the middle strip, add a layer of cream, followed by 3 chocolate bars. Continue with another layer of cream, 2 bars, another layer of cream, and finally, one chocolate bar. Finish by adding the edges, pressing gently to stick.

8. Cooling:
Place the cake in the refrigerator for a few hours, preferably overnight, to firm up well.

Practical Tips:
- Make sure all ingredients are at room temperature for an even texture.
- If you want to enrich the cream, you can add rum essence or lemon zest.
- Instead of dark chocolate, you can use milk chocolate for a sweeter taste.

Nutritional Information (per serving):
- Calories: Approximately 350 kcal
- Fat: 15 g
- Carbohydrates: 50 g
- Protein: 5 g

Frequently Asked Questions:
1. Can I use another type of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour, but the final result may vary.

2. How can I adapt the recipe for a vegan diet?
You can replace the eggs with banana or applesauce and use vegan butter and plant-based cream.

3. What can I serve with the Cabana Cake?
It is delicious alongside a cup of coffee or tea, but you can also serve it with vanilla ice cream for a perfect contrast.

Thus, the Cabana Cake becomes not just a dessert but also a sweet childhood memory, a moment of indulgence that will bring smiles to the faces of loved ones. Enjoy!