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For sheets: beat whole eggs with sugar, add honey, a cup of nuts, flour and baking soda with a tablespoon of lemon juice.
Knead well to make an elastic dough that can be stretched.
Bake 3-4 sheets on the back of the tray greased with oil and lined with flour or on baking paper (I made 4 thin sheets on a tray with a diameter of 25/35 cm).
For the cream: boil 400 ml of milk, mix the flour with 100 ml of cold milk and add it to the hot milk, simmer until it thickens, set aside and add the lemon peel. Separately rub the butter or margarine with powdered sugar.
After the cream cools, add the butter rubbed with the sugar and little by little the lemon juice so as not to cut the cream.
Put the first sheet, grease with apricot or plum jam, add 1/3 of the cream and continue until the last sheet.
Put a weight on top and turn the sheets over until they soften and then put them in the fridge.
Sheets with honey
How do we proceed :
Mix the ingredients for the sheets and boil them for 4 minutes, stirring constantly. If you want the sheets to be darker in color, leave the mixture on the fire longer, but be careful, the sugar caramelizes very quickly.
When the composition is almost warm enough to put your finger in it without burning yourself, add flour and make a homogeneous crust, which is divided into 4 sheets that are baked on the back of the tray greased with oil for 6-7 minutes until nicely browned. I have been using baking paper for a while, spreading them directly on the baking sheet.
You can also make two baked sheets on the bottom of the stove tray and cut them in half each when they are baked.
Because I made this cake several times, I can tell you that it is quite difficult to spread the sheets, but I will write you some tricks when the composition is hot, put only 300g of flour and mix. Then divide the dough into 4 and keep it warm. You can put it in one pot and the pot on another in which there is hot water or on a lid turned over a pot of hot water.
When you spread them on the bottom of the tray, use the flour.
While they cool, prepare the cream:
Boil the milk with semolina and then allow to cool. Rub the butter with the powdered sugar, lemon peel, lemon juice. Put it little by little in the cold semolina and mix well.
Again an observation I simplified the process of preparing the cream by putting the caster sugar directly in the milk, I boil the milk then I add the semolina and when the cream is cold I put all the butter and mix.
Then we make a syrup from 100ml of water and 1 tablespoon of sugar in which we put a little vanilla essence.
Sheet, with a brush we put a little syrup, cream, foil, syrup, jam, foil, syrup, cream, foil.
Powder with sugar and leave to cool overnight to soften the sheets then cut with a sharp knife.
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Albinita cake with honey sheets & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Albinita cake with honey leaves is one of my childhood cakes, the famous leaf cakes that I loved so much. Albinita cake is composed of tender leaves with honey, semolina cream and sour jam. It is absolutely wonderful with the cake Snow White, represents the cakes for me. As you know, I really like chocolate, but even the leaf cakes. I also give up chocolate for a slice of cold and delicious bee. My grandmother's sister and her daughter make some super cakes. In their area, the leaf cakes are a place of honor and as a child I was fascinated by them every time I went to visit them.
This recipe for Albinita cake with honey leaves is the classic and old one, just slightly modified and adapted by me. I modified the weights so that they came out perfectly, and I preferred to use honey for the cream because it seemed more suitable than sugar. If we put honey on the sheets, why not put it in cream? The cream is a semolina-based one semolina with milk thicker, if you will. Add butter and honey. The result is a tasty, flavorful cream that is only good for any cake. The butter used in the cream must also be greasy at room temperature. Do not use margarine!
The sheets are not difficult to make either. Put the ingredients on the fire and leave until they increase in volume and the mixture becomes frothy. Stir continuously, but the whole operation does not take long, but only a few minutes. Then put everything over the flour and mix to obtain a soft dough. Cut it into 4 and keep it warm until you spread each sheet. Because it has honey in its composition, the dough can harden, so it must be kept warm. During this period, put it on the radiator, and in the summer in the oven slightly heated and then off. The warmer the sheets, the easier and more even they are to stretch.
Bake the sheets on the bottom of the tray, and leave them until lightly browned and hardened. They will freeze when refrigerated with cream and jam. The cake can be left in the fridge at least overnight, but it can be left over. It is important to have enough time for the sheets to freeze. It is then sliced according to preference, in smaller or larger pieces. Serve cold in the refrigerator. If you prefer multi-sheet cakes, you can also try my recipe Tort Dobos, another old, delicious and fragrant dessert. Only good for any special occasion!
Mix the eggs, sugar, salt, milk, honey, butter, baking soda and vanilla and put the composition on the fire until it thickens a little and changes color. Stir continuously and let the composition cool for 5 minutes, then add flour until you get a good dough to spread. Bake 4 sheets on the bottom of the pan greased with oil and lined with baking paper.
Boil 4 glasses of milk with a pinch of salt and 50 g of powdered sugar. Separately dissolve the starch in the rest of the milk. When the milk boils, add the starch and mix until the composition has thickened. Let it cool. Beat the margarine and powdered sugar with the mixer, gradually incorporating the cooled cream. Divide the cream into three, in the first part add the vanilla sugar, in the second sifted cocoa and in the last the red dye.
Assemble the cake, press each sheet carefully and let it cool overnight. Cut it into the desired shape and sprinkle with powdered sugar.
Mosaic cake with honey leaves is served the next day, after the sheets have softened.
- Divide the cream into 3 approximately equal parts and remove the baking paper from the first sheet.
- Turn the sheet over and put the first part of the cream. Distribute it over the entire surface and level it and then put the second sheet.
- We put the second part of the cream and also, we distribute it and level it after which we cover with the last sheet.
- Fix the sheet and remove the paper and then put the last part of the cream. We distribute it and level it, after which we move on to the decoration. I used two types of chocolate, it's your choice what kind of chocolate you use: bitter, white or milk chocolate. We sprinkle grated chocolate and put the cake in the fridge for about 4 hours after which the Vladut cake with walnuts can be cut and served. Hi!
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Apple and walnut cake is a recipe like at home
Apple and walnut cake. Mom's cake at home. How to prepare apple cake. Childhood apple cake.
The dearest cake my mother makes is this cake. And there is no need not to do it to me when I tell him that I have a craving for apple cake. This time I also took the recipe.
The cake with apples and nuts is a delicious homemade cake that anyone can make.
You can change the amount of apples, depending on how you like the filling.
If you liked this recipe, you should also try the tender apple cake, also a recipe from your mother's notebook or the apple cake.
What apple cake will remind you of childhood and your mother's recipe book?
Bee- Bee honey cake
We put the sugar, honey, egg, milk, lard and baking soda in a bowl that we place on the steam bath. Keep the bowl with the above composition on the steam bath until it becomes like foam. Remove from the heat and add 850 g of flour in a block and mix until you get a homogeneous dough. The dough obtained is divided into 5 equal pieces and each piece will be spread on the back of the tray which we will previously grease with a little oil and bake until the sheet turns golden (the oven will be heated before we start to spread the sheets). When it is baked, take the tray out of the oven and while it is still hot with a longer knife, we will detach the sheet from the tray and then place it on a sheet of paper. We grease the tray again and spread the next sheet with which we proceed identically as in the first one. On top of the first sheet we will put a sheet of clean paper and place the next baked sheet on top. We do the same with the others.
In a bowl put 6 tablespoons of semolina to which we add 400 ml of milk and boil it. Leave to cool and add to this composition 250 g buttered butter with 300 g powdered sugar and 2 sachets of vanilla sugar. Gradually add, stirring the lemon juice.
On a plate we place a sheet over which we put half of the amount of cream obtained over we will place the next sheet that we will spread on top with a thin layer of jam. Place on top of the third sheet over which we will put the rest of the cream and cover with the fourth sheet which we will grease again with a layer of jam.
Put the last sheet on top of the jam layer, press the sheets with your palm, taking care not to crack, then pull the tray with the cake in a foil or plastic bag for at least 24 hours so that they have time to soften the sheets.
ABOUT SHEET WITH HONEY, FRAGRANT AND TASTY
The recipe for these honey sheets is simple, easy to make. I am a confectioner-pastry chef and I like to use only quality natural ingredients: eggs, butter, honey and natural flavors. It also offers you exact quantities, weighed per gram, not fairy tales with cups and "flour as it contains". There are also recipes for sheets for the oil cake, but I prefer butter which, in addition to the finesse of the taste, also gives a great fragility to these sheets. The butter should be greasy, with min. 80% fat. You can also combine butter with lard (50/50).
The release agent in these honey sheets is baking soda, which can be found in all envelopes in supermarkets.
In confectionery and pastry it is very important to use a kitchen scale (classic or electronic) because it weighs first the ingredients and then the divided pieces of dough for the sheets. They must be equal, all at the same weight. Thus we will obtain uniform sheets, with the same dimensions. The dough is "friendly", smooth and elastic, easy to process (spread on sheets).
I advise you to have at least 2 identical oven trays to bake 2 sheets at a time. My oven trays are 33 × 42 cm (the standard for modern ovens). You will see that there is no need to bake these cake sheets on the back of the tray (as it used to be done) because nowadays we have baking paper with which we can wallpaper the inside of the tray. If we leave the edges of the paper a little bigger we can easily lift the baked sheet from the tray.
After baking, the leaves are left to cool on the grills to ventilate (not to sweat, not to condense). These cake sheets are hard at first but soften after they are filled with cream or jam, marmalade.
I give you the quantities for 4 sheets of cake of 33 x 42 cm or for 5 smaller sheets - of 35 x 30 cm. You choose how many portions to divide the dough, depending on the size of the trays you have at home. Don't make the sheets too thin because they will break!
- 900 g 000 white flour
- 250 g sugar cough
- 200 g of honey
- 1 sachet of vanilla sugar
- grated orange or lemon peel - optional
- 1 teaspoon gingerbread spice (cinnamon, cloves, cardamom) - optional
- 1 tablespoon grated baking soda
- 120 g butter with min. 80% fat or 80 g butter and 20 g lard
- 2 whole eggs
- 60-80 ml cold milk (as needed to form a dough)
& # 8211 1 egg and a yolk to grease on top
& # 8211 5 tablespoons honey
& # 8211 250 g ground nuts
& # 8211 350 g white flour
& # 8211 80 g melted and cooled butter
& # 8211 1 knife tip with salt
& # 8211 120 ml milk
& # 8211 1 teaspoon dry yeast
& # 8211 200 g sugar + 2 teaspoons sugar
Dry yeast mix with the two teaspoons of sugar and warm milk and leave in a warm place for 15 minutes. In a bowl put flour, egg, salt over which pour the yeast composition with milk. Mix with a wooden spoon and gradually add the melted and cooled butter. Knead by hand for about 10 minutes until the dough becomes homogeneous and non-sticky. Cover the dough with a towel and leave to rise for an hour. Meanwhile, mix the ground walnuts with 200 g of sugar and honey. Mix with a spoon and then with your fingers until the composition becomes like crumbs. The dough is divided into 6 equal parts. From each ball of dough will spread a sheet about 2 mm thick. You can use a rectangular or even round tray. I used a round cake tray 28 cm in diameter. The walnut filling is divided into 5 parts. Spread in the tray the first sheet over which is placed a part of the walnut filling then the second sheet and again the walnut filling and so on until we finish with the sixth sheet that we grease with egg yolk. Leave the cake for 15 minutes to rest then bake it at 180 degrees for 30-40 minutes. Remove from the oven and proportion only after it has cooled well.
Try this video recipe too