Dulcinea

Dulcineea - Traditional Holiday Cake

Dulcineea is a cake that not only brings joy to holiday tables but also represents a symbol of culinary tradition. This ancient dessert, with its perfect combination of delicate layers and fine cream, is an ideal choice for any special occasion. Its preparation may seem complicated, but with a little patience and attention to detail, you will achieve a result that will impress everyone.

Preparation Time and Servings
- Preparation time: 30 minutes
- Baking time: 40 minutes
- Total time: 1 hour and 10 minutes
- Number of servings: 12 servings

Ingredients

For the layers:
- 150 g sugar
- 1 egg
- 30 g lard, butter or margarine
- 2 tablespoons honey
- 450 g flour
- 1 teaspoon baking powder

For the cream:
- 500 ml milk
- 4 tablespoons semolina
- 200 g cake margarine
- 200 g powdered sugar
- 1 packet vanilla sugar
- Apricot or rosehip jam (to taste)

Step by Step

1. Preparing the layers
Start by placing the sugar, egg, lard (or butter/margarine), and honey in a saucepan. Place the saucepan over low heat and stir constantly until all the ingredients melt and blend harmoniously. It is important to be patient, as this step is essential for obtaining a good layer.

Practical tips:
- Make sure the ingredients are well mixed, but do not let them boil too much, as we want a homogeneous mixture, not caramelized.
- If the dough for the layers is too hard, you can add a little warm milk, one tablespoon at a time, until you achieve the desired consistency.

Once the mixture has cooled slightly, add the flour and baking powder. Mix well until you obtain a homogeneous dough that pulls away from the sides of the saucepan.

2. Baking the layers
Divide the dough into four equal portions. Roll out each portion on a baking sheet lined with parchment paper (or on the back of the tray, as is traditional). Bake the layers in the preheated oven at a medium temperature (about 180°C) for 8-10 minutes or until they turn golden.

Attention: Check the layers frequently, as each oven bakes differently. The golden color is the sign that the layers are ready!

3. Preparing the cream
In a saucepan, bring the milk to a boil. When it starts to boil, add the semolina in a rain and stir continuously to avoid lumps. Boil the mixture for about 10 minutes until the semolina is well cooked and the mixture thickens. Once ready, let it cool completely.

Important: Make sure the semolina cools completely before adding the margarine. If you add the margarine when the semolina is still warm, the cream may curdle.

When the semolina has cooled, incorporate the margarine mixed with powdered sugar and vanilla sugar. Mix well until you obtain a fluffy and homogeneous mixture.

4. Assembling the cake
Now that you have all the components prepared, you can start assembling the cake. Place the first layer on a platter, generously spread it with cream. Continue with the second layer, which you will cover with apricot or rosehip jam – the choice is yours! Then, add the third layer and spread cream again. The last layer will be sprinkled with powdered sugar for an appetizing look.

5. Softening
After assembling all the layers, let the cake sit at room temperature for about 24 hours. This step is essential as it allows the layers to soften and the flavors to intensify.

Possible variations:
- You can experiment with various types of jam or add ground nuts to the semolina cream for a more complex flavor.
- If you prefer a less sweet version, you can reduce the amount of sugar in the cream or opt for tarter jams.

Serving suggestions
Dulcineea is perfect served alongside a cup of fruit tea or a strong espresso. You can add a dollop of whipped cream on top for an extra burst of flavor or a few fresh fruits for a pleasant contrast.

Nutritional benefits
Dulcineea cake offers a balanced combination of carbohydrates from flour and sugar, proteins from egg and milk, as well as healthy fats from margarine. The semolina adds fiber and minerals, thus contributing to a balanced diet.

Frequently asked questions
1. How long should the cake wait before being cut?
It is recommended to wait at least 24 hours after assembly to allow the layers to soften.

2. Can I use another type of jam?
Absolutely! Any jam you prefer will work well - plums or raspberries are excellent choices.

3. What can I do if the cream hasn’t thickened?
If the cream hasn’t thickened, it’s possible that the semolina is still too warm. You can try putting it in the fridge to firm up a bit or add a little cold milk and mix well.

Dulcineea is more than just a cake; it is a cooking experience that connects you with tradition and reminds you of the beautiful moments spent with loved ones. Try it and enjoy every bite!