Romanian Albinita/Honey Cake With Plum Jam & Cream Filling
User Reviews
4.9
Romanian Albinita/Honey Cake With Plum Jam & Cream Filling
Description
This Romanian Albinita recipe involves making a honey-sweetened dough using flour, sugar, honey, butter, eggs, baking soda, and a pinch of salt. The mixture is heated to form a copper-colored cream before adding flour to create a soft, non-sticky dough that divides into four portions. These portions are rolled thin and baked individually until the edges acquire a coppery tone, giving the layers a slight crispness that softens once combined with the cream.
The cream filling is made from semolina cooked with milk and sugar, then combined with butter, vanilla essence, and grated lemon peel to add aroma and depth. The plum jam brings a fruity richness that contrasts with the creamy filling and honeyed cake. Together, these components create a layered cake that balances textures and flavors through baking and assembly.
Ingredients
Ingredients for dough cake layers:
- 500 gr flour
- 100 gr sugar
- 150 gr honey
- 130 gr butter 85% fat
- 2 egg
- 1 level tsp baking soda
- 1 pinch salt
For the cream:
- 120 gr semolina
- 600 ml milk
- 150 gr sugar
- 250 gr butter 82% fat
- 1 vanilla essence
- lemon peel grated, of 1 lemon
- 300 gr plum
Instructions
How to Make the Layers:
- Make sure all the ingredients, except the flour, are at room temperature.
- Mix them together in a bowl, then put on the heat.
- Leave it on a medium to high heat, stirring constantly until a copper cream is formed. Leave to cool.
- When it is cool, add the flour and mix by hand until a soft, non-sticky dough results.
- If it looks too hard, add 1-2 tablespoons of milk.
- Then divide the dough into 4 equal pieces.
- Roll the dough out on a sheet of baking paper sprinkled with flour.
- Roll it out as thin as possible, then transfer it, along with the paper, to the back of the tray.
- Bake for about 8-10 minutes, at 180° C ( 356 ℉) until the edges turn coppery.
- Bake all the layers one by one. Leave them to cool on a rack and set aside the baking paper.
- The layers will harden but they will soften with the cream. While waiting for the rest of the layers to bake, cover the baked ones with food-quality film so it does not dry out.
How to Make the Cream:
- Boil the milk together with the sugar.
- When the milk has boiled, gently add the semolina so that it doesn’t become lumpy. Mix it with a whisk and boil for 5 minutes.
- Be careful the mixture doesn’t stick to the bottom of the pan.
- ATTENTION! It doesn’t make a very thick semolina.
- Remove the pan from the heat and allow to cool.
- Then add the grated lemon peel and vanilla essence, and mix until it is well blended.
How to Do the Assembling and Filling:
- Spread the semolina cream over the first layer, place the second layer on top and spread it with the jam/marmalade. Place the third layer on top and spread with the cream and then put on the last layer.
- Leave the cake in the fridge overnight; the longer it rests, the better it will be.
- Before serving, decorate with powdered sugar. This cake is great, I recommend it to everyone!
Notes
User Reviews
Overall Rating
4.9
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