Albinuțe the Romanian honey cake
A grand classique of Romanian cuisine.
A grand classique of Romanian cuisine.
Time
8 h. 20 min. =
20 min. +
2 h. +
6 h.
Utensils
1 spatula1 sauce pan4 baking trays
Ingredients for 30 parts
- 3 eggs
- 300 g. butter
- 410 g. sugar
- 900 g. flour
- 600 ml. whole milk
- 250 g. sunflower oil
- 3 c. à s. honey
- 5 c. à s. semolina
- 1 c. à c. lemon juice
- 3 c. à c. baking soda
- 300 g. apricot jam
Steps
- Mix the eggs, 210g sugar, 250g oil, honey, 3 tablespoons milk, bicarbonate and lemon juice.
- Boil over low heat.
- Leave to cool.
- Mix until you obtain a biscuit dough.
- For the cream: boil 500 ml milk, semolina, 200g sugar.
- Leave to cool and add the softened butter. Divide the biscuit dough into 4.
- Roll out the dough and bake at 180°C until lightly browned.
- Once cooled, place a biscuit, spread half the cream on it, place the second biscuit, spread the apricot jam, the third biscuit, the rest of the cream and then the last biscuit.
- Place a board and a saucepan to press lightly.
- Leave to rest for at least 6 hours.