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Albina cake dessert

Albina cake dessert

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I started preparing the sheets like this.

In a higher saucepan put the sugar, honey, milk, salt powder, baking soda, butter and eggs and mix well over low heat. Mix with a pear until all the ingredients are melted and the mixture becomes fluffy. Take the mixture off the heat and add it over the flour. Stir until you get a soft and elastic dough.

This dough must be kept warm so that we can work with it.

I divided it into 4 equal parts and put them in small bags on the hot radiator.

We turn on the oven and heat it to 180 degrees C.

We take a piece of dough and spread it, directly on the baking paper until it has the approximate size of the tray. A very thin sheet will come out that will grow a little in the oven. To make it easier to spread, sprinkle a little flour on top.

After I spread the dough, I straightened it a little, cutting the edges.

With the baking paper I moved the sheet to the bottom of a tray and pricked it with a fork so that the air could come out and grow evenly.

Put the tray in the oven and bake until it gets a copper color, it must be kept in the oven for 10-15 minutes.

We do the same with the other pieces of dough, taking care to have approximately the same size.


We put the milk in a pan on the fire and wait for it to reach close to boiling point. Now add the semolina rain, sugar or honey and the desired essences. With a pear, stir continuously until it hardens. Set aside to cool slightly and add soft butter at room temperature.

Mix well and leave the cream aside.

Because they do not make very sweet cakes, it would be good to taste and add more sugar, if necessary.

Assembling the cake

Divide the cream into two equal parts.

We take a sheet and spread the pee a, evenly half of the cream. Place the second sheet and put the jam on it (I used d plums, but you can use apricots or anything else) and spread evenly.

Place the third sheet and spread the cream. Put the last sheet over the cream.

After each sheet it can be easily pressed to sit nicely.

Leave it in the fridge for at least 12 hours to freeze and cut.

Optionally powdered with sugar.

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