Old Recipe Albinita Cake
- 900 g flour
- 200 g of honey
- 250 g sugar cough
- 120 g butter (at least 80% fat)
- 50-100 ml of milk
- 2 eggs
- baking soda – a grated spoon
- 1 sachet of vanilla sugar
Ingredients for the filling:
- 500 ml of milk
- 300 g butter
- 120 g gray
- 250 g sugar cough
- 2 sachets of vanilla sugar
- a pinch of salt
- 1 jar of jam (according to preferences)
- powdered sugar
- chocolate glaze
- lemon / orange peel
The bee cake (or dulcineea) begins with the preparation of the sheets that will then be filled. In a saucepan, over low heat, melt the butter, honey and sugar until the latter dissolves completely and then let the whole mixture cool. Then, add it in a container where you can use the mixer, and over it add the vanilla sugar, eggs and, if you want, lemon / orange peel and mix well.
The next step in preparing this cake with bee honey sheets is to add flour and baking soda. Pour in the rain, incorporate as well as possible, and gradually use a little cold milk, to bind the dough for the bee cake and to make it as easy to shape as possible.
The cake prepared for the dulcineea is left in the fridge for 10 minutes, to give the butter time to harden a little. Then, remove, keep at room temperature for 15 minutes and then divide into 4 equal parts. For this cake with semolina and jam, four sheets are needed. They are then stretched as well as possible, cut if necessary, to have the same dimensions, pricked with a fork and baked.
To bake the sheets for the bee cake, place it in the tray face down and place the dough on baking paper. The oven must be preheated, and each sheet is made at 200 degrees Celsius, for 7 minutes.
The cream for the bee, the childhood cake for some, is very simple. In a saucepan, boil the milk with salt, vanilla sugar and caster sugar. When the mixture starts to boil, add the semolina in the rain and keep it on the fire for about 5 minutes. Stir constantly, so as not to stick and to make a semolina cream as fine as possible.
After that, the bee cream is left to cool at room temperature, then the butter is taken (taken out of the fridge a few hours before, to be soft) and gradually incorporated into the semolina cream for the bee cake. This is done with the help of the mixer, in a sufficiently large bowl.
To assemble this honey cake, there is nothing very complicated. On the first sheet, from the base, place half of the semolina cream. Above it, another sheet follows, then, on top, according to the bee traditional recipe comes a layer of jam. It is recommended something more sour, for a more interesting taste (apricots, for example). Place another sheet to continue the bee cake and over it another layer of semolina cream. Cover everything with another sheet, and fish, if you want, powder with sugar or you can even add a layer of chocolate icing.
You can also make the bee cake with burnt sugar sheets, vanilla cream or cocoa. But this is the classic, simple recipe, with ingredients at hand.