Hulug cake

Hulug Cake: Rolls with Whipped Cream

A delicious and unique recipe, hulug cake is a perfect choice for moments when you want to impress with something special. This cake is made using unique molds crafted from dried corn stalks, known as "hulug." These molds are not only economical but also lend a rustic and authentic touch to your dessert. Moreover, it is a simple recipe with a spectacular result, suitable for both special occasions and weekend snacks.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12 rolls

Ingredients:
- 1 egg yolk
- 2 whole eggs
- 100 g sugar
- 10 tablespoons melted lard (or butter)
- 180 ml milk
- 1 tablespoon ammonia
- Flour, as needed (approximately 400-500 g)
- Liquid whipped cream (or another cream of your choice)
- Vanilla sugar for dusting

The history of hulug cake is rooted in popular culinary traditions, where simple ingredients and ingenious cooking techniques have transformed basic recipes into memorable delights. Using corn stalks as molds is a testament to ingenuity and the desire to make the most of what nature offers.

Step 1: Preparing the molds
Start by creating the molds from hulug. Take the dried corn stalks and clean them well to remove any impurities. Cut them to a length of about 15-20 cm. These molds are essential for obtaining the rolls. If you don’t have hulug, you can use metal molds for mini rolls or other similar shapes.

Step 2: Preparing the dough
In a large bowl, add the egg yolk and whole eggs. Add the sugar and mix well until the mixture becomes homogeneous and fluffy. In another container, gently heat the milk (do not boil it, just warm it up) and dissolve the ammonia in it. This step is crucial, as the ammonia will help the cake rise and give it a light texture.

Add the milk with ammonia to the egg and sugar mixture, then incorporate the melted lard. Mix well to combine the ingredients. Start adding flour gradually, mixing continuously, until you obtain a soft dough that pulls away from the sides of the bowl. Flour is a versatile ingredient, so add it little by little until you reach the desired consistency.

Step 3: Forming the rolls
Divide the dough into two equal parts. On a well-floured work surface, roll out each part into a rectangular shape, about 5 mm thick. Using a knife or a grater, cut long strips about 2 cm wide.

Take each strip and roll it around the hulug mold, making sure to cover the entire surface well. Ensure that the roll is tight but not too tight, allowing for expansion during baking.

Step 4: Baking
Place the formed rolls on a baking tray lined with parchment paper, leaving a little space between them to allow for rising. Preheat the oven to 180 degrees Celsius and bake the rolls for about 30 minutes or until they become golden and crispy.

Step 5: Filling and serving
Once they have cooled slightly, carefully remove the hulug molds. Let the rolls cool completely on a cooling rack. Once cooled, fill each roll with liquid whipped cream or your preferred cream. You can use a piping bag to make this easier and more elegant.

To add a touch of sweetness, dust the rolls with vanilla sugar before serving. They will look wonderful and have an irresistible taste.

Serving suggestions:
Hulug cake pairs wonderfully with a cup of aromatic coffee or hot tea. Additionally, for a pleasant contrast, you can serve the rolls with vanilla ice cream or a fresh fruit sauce. Each bite will be an explosion of flavors, combining the sweetness of the cream with the crispy texture of the dough.

Possible variations:
If you want to try something different, you can fill the rolls with chocolate cream or a nut paste. You can also add flavors to the dough, such as vanilla essence or grated lemon zest for an even more refined taste.

Nutritional information:
Each roll contains approximately 150-200 calories, depending on the filling and the amount of sugar used. These rolls are a good source of energy due to the carbohydrates in the flour and the fats in the lard. The cream adds a boost of calcium and protein, making this cake a satisfying choice for a sweet snack.

Frequently asked questions:
1. Can I use another type of fat instead of lard?
Yes, you can use butter or vegetable oil, but the taste and texture may vary.

2. How can I store the rolls?
The filled rolls store well in the refrigerator, covered, for 2-3 days. You can reheat them slightly before serving to restore their crispy texture.

3. Can I freeze the rolls?
It is recommended to freeze the rolls before filling. You can take them out of the freezer, letting them thaw at room temperature, and then fill them before serving.

So, put on your apron, gather the ingredients, and start the culinary adventure with this hulug cake! It’s a wonderful way to bring tradition into your kitchen and enjoy delicious moments with loved ones. Each roll will be a tasty memory, and you will be proud of your achievement!