Sheets with ammonium bicarbonate (saligar) and chocolate cream

Delicious Recipe for Ammonium Bicarbonate Layers with Chocolate Cream

If you're looking for a cake that combines childhood nostalgia with a unique flavor, you've come to the right place! Ammonium bicarbonate layers, also known as saligar, are a classic dessert that evokes beautiful memories from festive days. Additionally, with a rich cream made from milk and semolina, this cake will quickly become your favorite. I invite you to discover my recipe, with a touch of enhancement that makes it even better!

Total preparation time: 2 hours (including cooling time)
Baking time: 30 min
Number of servings: 12

Main ingredients:

For the layers:
- 500 g flour
- 1 teaspoon ammonium bicarbonate
- 180 g lard (or butter, as preferred)
- 250 g sugar
- A pinch of salt
- 3 eggs (whole)
- 1 vanilla essence (vial)
- Milk (approximately 50 ml, if needed)

For the cream:
- 750 ml milk
- 250 g sugar
- 2 chocolate-flavored puddings
- 1 cube of Rama margarine (250 g)
- 50 g coconut (optional, for decoration)

Step-by-step instructions:

Step 1: Preparing the dough
In a large bowl, combine the flour with the ammonium bicarbonate. This combination is essential for achieving tender and fluffy layers. Add the lard cut into cubes and rub well with your fingers until you obtain a texture similar to breadcrumbs.

Step 2: Combining the ingredients
Add the sugar, salt, eggs, and vanilla essence into the bowl with flour. Mix everything vigorously until you obtain an elastic dough. It is important that the dough is neither too soft nor too hard. If you feel it is too hard, you can add a little milk; if it is too soft, add a little more flour.

Step 3: Chilling the dough
After obtaining the dough, shape it into a ball, cover it with plastic wrap, and let it chill for about an hour. I prefer to prepare it in the evening to bake it the next day.

Step 4: Baking the layers
Divide the dough into three equal parts. Roll out each part on a floured surface to obtain thin layers. Bake them on the back of a baking tray lined with parchment paper at a temperature of 180°C for about 10-15 minutes, or until golden. If you use a smaller tray, you might get four layers.

Step 5: Preparing the cream
In a saucepan, bring 750 ml of milk to a boil along with 250 g of sugar. When the milk starts to boil, add the pudding dissolved in 100 ml of cold milk. Stir constantly to avoid lumps. After the mixture thickens, let it cool slightly, then add the cube of margarine and mix well until completely melted.

Step 6: Assembling the cake
On each layer of dough, spread a generous layer of cream. Continue this way until you finish all the layers, ending with the last layer on top. You can decorate the cake with powdered sugar flavored with vanilla, chocolate glaze, or coconut, as preferred.

Step 7: Resting the cake
Let the cake cool slightly, then cover it with plastic wrap and place it in the refrigerator for a few hours (or even overnight). It is essential for the layers to have time to soften and absorb the cream, thus transforming into a delight.

Practical tips:
1. Use quality lard for a richer taste. If you prefer, you can use butter, but make sure it is well incorporated into the dough.
2. If you don’t have ammonium bicarbonate, you can use baking powder, but the result will not be the same.
3. You can also add additional flavors to the cream, such as orange or almond essence, to give it a different taste.
4. The cake keeps well in the refrigerator, but I recommend consuming it within a few days to enjoy its freshness.

Calories and nutritional benefits:
This cake contains approximately 300 calories per serving, depending on the ingredients used. It is a good source of carbohydrates and healthy fats from lard. Additionally, milk provides a dose of protein and calcium.

To complement this delicious cake, I recommend serving it alongside a cup of green tea or aromatic coffee. These beverages will enhance the sweet taste of the cake and provide you with a perfect culinary experience.

Frequently asked questions:
1. What should I do if the layers do not bake evenly?
Ensure that the trays are well lined and that the oven is preheated to the proper temperature. If you notice that the layers are baking too quickly, you can lower the temperature by a few degrees.

2. Can I use plant-based milk for the cream?
Yes, you can use almond, soy, or oat milk, but the flavor and consistency of the cream will vary.

3. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and use dark chocolate for the glaze, which is less sweet than white chocolate.

This recipe for ammonium bicarbonate layers with chocolate cream is not just a simple cake, but a piece of your childhood memories, a dessert that brings smiles and unforgettable moments. I invite you to prepare it and enjoy it with your loved ones! Enjoy your meal!

 Ingredients: 500 g flour, 1 ammonium bicarbonate, 180 g lard, 1 vanilla essence (vial), 1 l milk, 2 chocolate puddings, 500 g sugar, 3 eggs, 1 pinch of salt, 1 cube of margarine (250 g), 50 g coconut.

 Tags:  fried leaves chocolate leaf