Rose-scented layered cake

Name: Rose-scented layered cake
Ingredients: 1 egg; 100 ml warm milk; 100 g margarine; 100 g sugar; 2 tablespoons honey; 500 g flour; 1 teaspoon baker’s ammonia; 15 ml lemon juice; 200 g sugar; 1 egg; 250 ml milk; 3 tablespoons flour; 150 g margarine; 10 g margarine; 10 g flour; 100 g plain biscuits

Dessert - Rose-scented layered cake by Eleonora L. - Recipia

Rose-scented layered cake has four baked layers and a cream made with melted sugar, then gets a topping of crushed biscuits. The honey and baker’s ammonia layers are stacked and soften as they sit with the cream, like in a layered cake. I roll the layers out thin and even, so I like how the layers look when I cut the cake. Preparation: 35 minutes. Cooking: 53 minutes. Rest: 7 hours. Total time: 8 hours and 28 minutes. Serves: 12. Approximately 490 kcal and 8 g protein per serving.

Ingredients

For the layers

1 egg
100 ml warm milk
100 g margarine
100 g sugar
2 tablespoons honey
500 g flour
1 teaspoon baker’s ammonia
15 ml lemon juice

For the cream

200 g sugar
1 egg
250 ml milk
3 tablespoons flour
150 g margarine

For the tray

10 g margarine
10 g flour

For the topping

100 g plain biscuits

Preparation

1. Mix the egg, warm milk, margarine, sugar, honey, flour, baker’s ammonia and lemon juice. Knead gently and divide the dough into four equal pieces. 2. Preheat the oven to 160°C. Grease the underside of the baking tray with margarine and dust with flour. Roll each piece into a thin layer and bake the layers one at a time for 10 minutes each, until lightly golden around the edges. Leave them to cool. 3. Put the sugar for the cream in a saucepan and melt it over low heat for about 7 minutes, until golden. In a separate bowl, beat the egg with the milk and flour, then gradually pour the mixture over the sugar, stirring. 4. Cook the cream over low heat for 6 minutes, stirring, until thickened and there are no hard pieces of caramel left. Leave it to cool for 20 minutes, then mix in the margarine and chill the cream for 40 minutes. 5. Place one layer on a serving plate and spread cream over it. Repeat with the remaining layers, then cover the top with the rest of the cream. Sprinkle with the crushed biscuits and chill the cake for 6 hours, until the layers have softened.

Notes

Cut the cake into squares and serve it with unsweetened black tea. Choose plain biscuits, without cream, for the topping. Unevenly rolled layers bake differently, and the time may vary a little from one oven to another. Pour the egg and milk mixture in gradually and keep stirring so no hard pieces of caramel remain. The cake contains gluten, eggs and dairy. I keep it covered in the fridge for up to 3 days. I chill it for a few hours before I want to cut it.