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Honey, sugar, eggs, milk and butter are put in a bowl over medium heat, stirring constantly with a whisk, until it gets a caramel color, then remove from the heat and add the baking soda and flour in the rain, mixing well with the whisk.

Divide the dough into four, spread the sheets and bake on the bottom of the tray (greased and covered with flour) for about 5 minutes each. Before putting them in the oven, prick the sheets with a fork from place to place.

Boil the milk in a saucepan, add the semolina and simmer until golden brown, then leave to cool slightly. Rub the soft butter well with the sugar, then mix with the semolina.

Assemble the cake as follows: one sheet, half semolina cream, the second sheet, the jam, the third sheet, the other half of the cream and the fourth sheet. Powder with powdered sugar or make a glaze on top.

It is ideal to leave it until the next day to soften the sheets, then to serve it.


Albinita cake (Dulcineea) with leaves with honey and semolina cream. Rating: 5 & # 8211 29 votes & # 8211 57 min. Physha cake, leaves with honey and cocoa, vanilla cream and.

The milk together with the starch are put on the fire. Video recipe for Albinița cake. How to make cake with leaves with honey and semolina cream with milk.

Albinita Cake is made with honey sheets, semolina cream and sour jam. Snow white and bee cake tray Rumänische Rezepte Kuchen, Brot Rezept.


Honey sheets

My mother is the god of honey leaves. For me, of course. And for the honey sheets he makes. I could eat from this cake & # 8230pff, a lot. And it is a cake that is suitable for & # 8222mult & # 8221, meaning it lasts well over time. It is good to eat only after 18-24 hours after baking (the leaves need time to soften properly), although there have been cases in which some more impatient people started eating after less than eight hours. In a cool and clean pantry, the leaves with honey last 5-6 days before drying and are good to eat with milk, another 2-3 days. It is possible that for this reason it is one of the favorite cakes during the holidays, when cooking begins (well, it started when I was a child) three days before.

Sheets: 500 grams of sifted white flour (000 or 480), three tablespoons of sugar and five tablespoons of honey, 50 g lard, a pinch of salt, two eggs, three tablespoons of sweet milk and 7 grams of baking powder . Start working in a large bowl in which you first beat the eggs with the sugar, honey and lard. Keep the bowl on the steam bath while you do this, it is better if the mixture is hot. Add the milk to the mixture. Put the flour, salt and baking powder in a sieve and sift them directly into the bowl, after the mixture has cooled slightly.

Knead the dough for 3-4 minutes, no more that it becomes too elastic and you don't want that. The important thing is not to be too soft, non-moldable. Divide the dough into four parts, from which you spread sheets that you prick with a fork, so that they do not swell when baked. Bake in the preheated oven at 180 degrees Celsius, on the back of the tray, on which you spread a baking sheet. Three or four minutes is enough for a sheet. Allow the sheets to cool before filling.

Cream: my mother used to make semolina cream. One day he tried vanilla cream and liked it better. Since then he makes the cream with vanilla pudding and butter. The cream is made as here (the quantities match). If you don't have vanilla pods, use vanilla bourbon sugar. After the vanilla cream has cooled, mix it with the butter (200g) left for an hour at room temperature (21 C), to be soft and easy to process. Grease the sheets one by one with a sour jam (rosehips, horns, even magiun) then with the previously prepared cream. The last sheet can be glazed with chocolate or just sprinkled with chocolate.


The bee cake

Mix the sugar, vanilla sugar, flour, then pour the milk into the wire until everything is incorporated. Put on a water bath and stir continuously until you get a cream as thick as a pudding.

Remove from the heat, add the butter and stir until completely dissolved.

we continue with the basic recipe.


Mix the eggs with the sugar, milk, honey and eggs. Put on low heat and stir continuously until well combined and dark in color.


Remove from the heat and leave to cool. After it has cooled, add the flour and baking powder, mix until a soft and non-sticky dough is obtained.


Divide the composition into four equal parts and bake 4 sheets on the floured bottom of a rectangular tray.


Bake the sheets at 175 degrees for 5-6 minutes.

After all the sheets are baked and the cream is ready, start assembling the cake. Put 1/2 of the cream on a sheet.


Then put the second sheet, which is greased with apricot jam.


Put the third sheet, which is greased with the rest of the cream, and on top put the last sheet which is powdered with powdered sugar.


Video: Albina - Tick-Tock - LIVE - Croatia - First Semi-Final - Eurovision 2021


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