Wednesday, September 26, 2012

Little Bee Cake















Ingredients
Dough
25 g butter
100 g sugar
2 tablespoons honey
1 egg
5 tablespoons milk
1 teaspoon ammonium bicarbonate (I put 1 tsp baking powder)
450 g flour
Cream
200 g sugar
100 g butter
vanilla / lemon extract
about 500 ml of milk
1 cup semolina (about 130 g)
cinnamon
salt
Majun / plum jam

Preparation

Dough
Mix all ingredients, resulting an elastic dough.
Divide dough into 4 (weigh cuts to be equal), one by one roll with the rolling pin on the back of a tray greased and sprinkled with flour. Bake at medium heat for about 7-8 min. The sheets should remain white after baking, they don't become yellow. Save the most beautiful piece to put it on top.

Semolina cream
Place milk in a saucepan and bring to boil, when it began to boil add the semolina little by little, then salt, cinnamon and stir continuously. If it's hardened too much, you may add milk.
Separately, mixed the
sugar with the butter and the extract, then add the cooled semolina and mix well.
 

Assemble
Take 2 leaves and spread the jam / marmalade in between them (as much as desired), do the same with the remaining 2. Then in between the 2 pairs of sheets spread the semolina cream, and press lightly.
Put something heavy on the cake, let it cool and then place in the refrigerator for at least 4 hours.
Cut in forms as desired.

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