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Albinita cake dessert

Albinita cake dessert

Sheets: Put butter, sugar, egg, honey and milk in a saucepan. Put on low heat and let it heat until the sugar melts and everything is homogenous, stirring constantly. Remove from the heat and leave to cool. The flour is mixed with baking powder and baking soda, then incorporated into the liquid composition. Knead a homogeneous dough that will be divided into four.

Each piece will be spread in a sheet the size of the tray on which it will be baked (23x33cm). Grease the back of the tray with a little butter, then carefully place the sheet. Place in the preheated oven at 180 degrees C and leave until it starts to brown on the edges. Do the same with the rest of the sheets.

Cream: Eggs together with vanilla powdered sugar and flour mix well. Put the milk on the fire to heat it. When it starts to boil, remove from the heat and pour over the egg mixture, stirring constantly. Transfer to the heat and leave until it thickens like a pudding. Remove from the heat and add the butter. Mix well and leave to cool.

Assembling the cake: Take a sheet and place it on a floor. Grease with half of the vanilla cream and place a second sheet. Grease with plum jam (it's perfect if it's a little sour) and place on top of the third sheet. Grease with the rest of the vanilla cream, and place the last sheet on top. Press lightly all over to make a good grip between them, then cover with cling film overnight to soften the sheets.

Sprinkle powdered sugar on top and portion.

Good appetite!


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