The Cabin with Sticks
Cabin with Sticks: A Delicacy from the Past
I will share with you a special recipe that combines tradition with childhood sweetness: the Cabin with Sticks. This cake brings back memories of family moments and the comforting aroma of desserts from yesteryear. Its origins are mysterious, but what is certain is that it has found a place in the hearts of many, especially in regions with rich culinary traditions.
Preparation Time
- Preparation time: 30 minutes
- Baking time: 20 minutes
- Total time: 50 minutes
- Number of servings: 12
Ingredients for Cabin with Sticks
*Sticks:*
- 65 g flour (about 3 heaping tablespoons)
- 30 g sugar (1 full tablespoon)
- 1/4 packet baking powder
- 1 egg
- 25 g butter or margarine
- 1/2 tablespoon cocoa
*Base:*
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
*Cream:*
- 1 vanilla pudding (about 40 g)
- 1 tablespoon flour
- 500 ml milk
- 3 tablespoons sugar + 150 g powdered sugar
- 1 packet of margarine for cakes (about 250 g)
*Glaze:*
- 2 tablespoons powdered sugar
- 1/2 tablespoon oil
- 1 tablespoon cocoa
- 1 tablespoon boiling water
Step-by-Step Preparation
1. Preparing the Sticks:
In a bowl, mix all the ingredients for the sticks: flour, sugar, baking powder, egg, butter or margarine, and cocoa. Knead the mixture well until it becomes a homogeneous and elastic dough. Divide the dough into 6 equal parts and shape them into thin sticks, the length of the tray. Place them on the back of the tray, which should be well lined with parchment paper to prevent sticking.
2. Baking the Sticks:
Preheat the oven to 180°C. Bake the sticks for 10-12 minutes. Check them frequently to avoid burning. Once cooled, cut them in half to obtain two thin layers.
3. Preparing the Base:
In another bowl, beat the eggs with the sugar until frothy. Gradually add the flour, mixing carefully to avoid lumps. Line the bottom of the tray with parchment paper, then pour in the base mixture. Bake at 180°C for 20 minutes. Once cooled, cut the base into 3 equal strips lengthwise.
4. Preparing the Cream:
Heat the milk in a saucepan. In a bowl, dissolve the pudding with a small cup of milk and mix with a tablespoon of flour and 3 tablespoons of sugar. When the milk starts to boil, add the pudding mixture, stirring continuously to avoid lumps. Let it boil for 5 minutes, then cool.
In another bowl, cream the margarine with 150 g powdered sugar until fluffy, then gradually add the cooled pudding, mixing vigorously until smooth.
5. Assembling the Cake:
On a strip of base, spread a generous layer of cream. Place 3 sticks lengthwise, spaced evenly apart. Cover with another layer of cream, then place the other 2 sticks between the first 3. Add another layer of cream, followed by the last stick and a final layer of cream.
Spread a thin layer of cream on the remaining strips and gather them to form the "cabin." Press gently with your hand to fix them.
6. Preparing the Glaze:
In a bowl, mix the powdered sugar, oil, cocoa, and boiling water. Place the mixture over a steam bath to achieve a smooth glaze. Cover the cake with the obtained glaze and sprinkle with coconut, crushed roasted nuts, or ground hazelnuts for added texture.
7. Cooling and Serving:
Place the cake in the refrigerator and let it cool for at least 4 hours, ideally overnight. This resting time will allow the flavors to blend perfectly.
Tips and Practical Advice
- Make sure the sticks are thin; they should be crispy and integrate perfectly into the cake.
- If you want to add a personal touch, you can try replacing the vanilla pudding with chocolate or caramel pudding.
- You can also use a combination of flavors by adding a little almond or rum extract to the margarine cream for a unique aroma.
- The glaze can be customized with various flavors or colors, depending on the occasion.
Nutritional Information:
This cake contains carbohydrates from flour and sugar, proteins from eggs, and margarine provides fats. It is a dessert that, when consumed in moderation, can be a sweet pleasure in the daily diet. A serving of Cabin with Sticks has approximately 250 calories.
Frequently Asked Questions:
- Can I use another type of flour? Yes, you can experiment with whole wheat flour for a healthier version.
- Is it possible to make the cake without dairy? You can replace the milk and margarine with plant-based alternatives like almond milk and vegan margarine.
- How can I store the cake? It is recommended to keep it in the refrigerator in an airtight container to maintain its freshness.
Serving and Pairings:
Cabin with Sticks is perfect to be served with a cup of aromatic coffee or a fruit tea. Additionally, vanilla ice cream alongside this dessert will create a pleasant and refreshing contrast.
I hope this recipe inspires you to create delicious moments in your kitchen! Enjoy!
STICKS Mix all the ingredients, knead well, and divide the dough into 6 equal parts to make 6 sticks the length of the tray. Shape them by hand and bake them on the back of the tray. BASE Beat the eggs well with the sugar, then add the flour. Grease the back of the tray, then place the mixture. Bake in the oven for 20 minutes. After cooling, cut into 3 equal strips along the length of the tray. CREAM Boil the milk, then in a bowl dissolve the pudding with a cup of milk and add 3 tablespoons of sugar. When the milk boils, add the dissolved pudding, stirring continuously to avoid lumps. After 5 minutes, remove from heat and let it cool. Separately, beat the margarine with 150 g of powdered sugar, then add one tablespoon of the cooled pudding and mix vigorously until incorporated. GLAZE Mix all the ingredients and place the bowl over a double boiler. On the middle strip, place a layer of cream, then lay 3 sticks lengthwise, spaced evenly apart. Cover with a layer of cream, then place the next 2 sticks so that they fall between the 3 below. Add another layer of cream on top and then the last stick between the 2 and the final layer of cream. Spread a thin layer of cream on the remaining strips and close the cake in the shape of a house, gently pressing with your hand to seal it well at the top. Add the glaze and sprinkle with a shower of grated coconut/toasted ground nuts/ground hazelnuts. Refrigerate and cut the next day. The sticks should be thin. The tray must be well greased so that the mixture does not leak.
Ingredients: STICKS 65 g flour (3 heaping tablespoons) 30 g sugar (1 full tablespoon) 1/4 packet baking powder 1 egg 25 g butter/margarine 1/2 tablespoon cocoa BASE 4 eggs 4 tablespoons sugar 4 tablespoons flour CREAM 1 vanilla pudding 1 tablespoon flour 1/2 l milk 3 tablespoons sugar + 150 g 1 packet margarine for baking GLAZE 2 tablespoons powdered sugar 1/2 tablespoon oil 1 tablespoon cocoa 1 tablespoon boiling water
