Embrace the taste of nostalgia with this traditional Romanian honey cake recipe - Prajitura Albinita!
This melt-in-your-mouth dessert features delicate honey-infused layers, a creamy milk custard filling, and a touch of tangy jam. Just like grandma used to make, it's the perfect treat for any occasion.
In this video, you'll learn:
The secret to perfectly golden, fluffy honey cake sheets
How to make a smooth and flavorful milk custard filling
Easy tips for assembling and slicing your cake like a pro
Bonus: Variations and substitutions for a personalized touch
This recipe is:
Easy to follow: Perfect for both beginners and experienced bakers.
Ready in 2 hours: Enjoy homemade goodness without spending all day in the kitchen.
Made with simple ingredients: No fancy equipment or hard-to-find ingredients needed.
Guaranteed to impress: Your family and friends will be asking for seconds!
Total preparation time: 2 hours (including cooling time)
Yield: 12-14 servings
Calories per serving: approximately 450 kcal
Ingredients
For the sheets:
600 g flour + a few tablespoons for dusting the work surface
150 g sugar
200 g honey
20 g baking soda
100 g butter
1 egg
1 teaspoon vanilla extract
a pinch of salt
2-3 tablespoons milk for homogenizing the dough
For the cream:
300 ml milk
150 g sugar
a pinch of salt
80 g semolina
200 g butter
1 tablespoon vanilla extract
370 ml sour jam
powdered vanilla sugar for finishing
Preparation
Weigh the honey directly into a saucepan.
Add the butter, salt, and sugar and place on medium to low heat.
Boil the mixture until it starts to bubble and the sugar is dissolved.
Set aside and let cool.
Sift the flour and baking soda.
Make a well in the center and add the cooled honey mixture.
Add the egg beaten with a fork and the vanilla extract.
Mix with a spoon until homogenized.
Place the dough on a lightly floured work surface.
Preheat the oven to 180°C (356°F).
Knead the dough quickly, just until it is smooth.
Divide it into 4 equal parts.
Roll out the dough into rectangles.
The sheets should be equal in size.
Place a sheet of baking paper on a baking tray and roll the sheet onto a rolling pin, then transfer to the tray.
Pierce the sheet with a fork over the entire surface.
Bake the sheets one by one in the oven, at a medium height, for 10 minutes each.
The sheets are ready when they have a golden brown color.
Let the sheets cool.
To prepare the cream:
Place the milk on the heat with the sugar and salt.
After the milk boils, add the semolina in a drizzle, stirring continuously.
Boil for 4-5 minutes, stirring constantly, then set aside to cool.
Once cool, add the softened butter, cut into cubes, and the vanilla extract.
Mix with a mixer at high speed until a foamy white cream forms.
To assemble the cake:
Place the first sheet in a tray and cover with half of the milk cream.
The cream must be leveled very well.
Cover the cream with the next sheet and press lightly with constant pressure, with your palms, over the entire surface.
Cover the sheet with the jam, distributing it as evenly as possible.
Cover the jam with the next sheet, press lightly, and add the remaining cream.
After leveling the cream, cover everything with the last sheet.
Place a larger tray on top of the cake, in which you have placed a weight.
Leave in a cool place for a day.
The next day, you can straighten the edges of the cake with a knife, then you can slice it as you like.
Don't forget to sprinkle with vanilla sugar before serving.
Tips
Do not try to cut the cake on the same day because it will break.
Do not try to transfer the sheets while they are hot because they will break.
You can use books or anything else you have in the house as weights.
If you don't have sour jam, you can use any jam you have on hand.
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Bon Appétit!
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5 окт 2024
