Caramel Sheets Rodica

Caramel Sheets Rodica - A Delicacy with a Unique Flavor

If you are looking for a cake that combines sweet taste with a subtle hint of caramel, the Caramel Sheets Rodica cake is the ideal choice. This recipe stands out with its slightly crunchy texture of the sheets and a rich cream that is not overly sweet, which will delight your taste buds. Preparing this cake takes a little time and attention, but the result will be worth every moment spent in the kitchen.

Preparation time: 30 minutes
Baking time: 15 minutes for sheets
Resting time: One night in the refrigerator
Total: Approximately 24 hours (including resting)
Number of servings: 12-16 servings

Ingredients

For the sheets:
- 4 eggs
- 10 tablespoons of sugar
- 1 tablespoon of lard
- 5 tablespoons of oil
- 2 packets of ammonium quenched with a little vinegar
- 1 cup of milk
- 950 g of flour (approximately, depending on the consistency of the dough)

For the cream:
- 1 and a half cups of sugar
- 750 ml of milk
- 10 tablespoons of flour
- 2 packets of butter (approximately 400 g)

Decoration:
- Caramel syrup (can be bought or made at home)
- Powdered sugar (for sprinkling on top)

A Brief History of the Recipe

Layered cakes with cream are a tradition in many cultures, symbolizing festive moments and special occasions. These cakes are often associated with family gatherings and celebrations due to their combination of textures and refined taste. Caramel Sheets Rodica is a variation that brings a touch of nostalgia and warmth, perfect for enjoying with loved ones.

Step by Step

1. Preparing the Sheets

1. Prepare the ingredients: Make sure all ingredients are at room temperature. This will help with better homogenization of the mixture.

2. Mixing the ingredients: In a large bowl, beat the eggs together with the sugar until you get a fluffy mixture. Add the melted lard and oil, continuing to mix.

3. Activating the ammonium: Quench the ammonium with a little vinegar, then incorporate it into the egg mixture. This will help the sheets rise during baking.

4. Adding the flour: Start gradually adding the flour and milk, mixing constantly. Continue kneading the dough until it becomes elastic. It is normal for the dough to be a little harder to work with.

5. Dividing the dough: Divide the dough into 5 equal parts. Shape each part into balls.

6. Baking the sheets: Take each ball and roll it out on the back of a floured tray, ensuring it is even. Bake each sheet in a preheated oven at 180°C for 12-15 minutes, or until the sheets change color slightly.

2. Preparing the Caramel Cream

1. Caramelizing the sugar: In a saucepan, add the sugar and let it melt over medium heat. Be careful not to burn it, as burnt sugar will give an unpleasant bitterness. When it turns golden, remove it from the heat.

2. Preparing the flour mixture: In another bowl, mix the flour with warm milk to avoid lumps.

3. Thickening the cream: Add the flour mixture to the saucepan with the caramelized sugar. Put it back on the heat and stir constantly until the cream thickens. Turn off the heat and let it cool for 10 minutes.

4. Incorporating the butter: Add the butter to the warm cream and mix well until it melts and is fully incorporated.

3. Assembling the Cake

1. Assembling the cake: On a platter, place the first sheet, followed by a generous layer of cream. Continue alternating sheets and cream until you reach the last sheet.

2. Decorating: On the last sheet, you can add caramel syrup or powdered sugar, depending on your preference.

3. Resting the cake: Cover the cake with a tray and let it sit in the refrigerator until the next day. This step is essential to allow the sheets to soften and absorb the flavor of the cream.

Tips and Variations

- For a more intense flavor: You can add a little vanilla extract or rum essence to the caramel cream.
- Chocolate version: You can add a layer of melted chocolate between the layers of cream for a decadent touch.
- Serving: This cake pairs perfectly with a cup of coffee or a fragrant tea.

Nutritional Information

This cake is a source of energy due to its sugar and fat content. One serving (approximately 100 g) contains approximately:
- Calories: 350 kcal
- Fat: 18 g
- Carbohydrates: 45 g
- Protein: 5 g

Frequently Asked Questions

1. Can I use another type of milk?
Yes, you can use almond milk or soy milk for a vegan version.

2. What can I do if the dough is too sticky?
Gradually add flour until it becomes easy to work with, but be careful not to add too much.

3. How can I store the cake?
Keep the cake in an airtight container in the refrigerator, where it can last for 3-4 days.

The Caramel Sheets Rodica cake is not just a dessert, but an experience. So, put on your chef's clothes, gather your ingredients, and let yourself be carried away by the enticing aromas of caramel. I assure you that each bite will be an explosion of flavors and textures, perfect for enjoying in the company of loved ones. Enjoy!