Cake 'Gabriela'

The 'Gabriela' cake is a dessert that brings a touch of nostalgia, evoking moments spent with loved ones around the table, where stories and flavors intertwine. This cake recipe is a perfect choice for those who want a delicious yet simple dessert to make. I invite you to discover together the necessary steps to create this wonderful cake with tender layers and fine cream.

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 12 hours (with resting)
Number of servings: 12-16

Ingredients

For the layers:
- 1 egg
- 1 teaspoon of ammonia
- 1/2 cup of milk (approximately 120 ml)
- 35 g sugar
- 50 g butter or lard (preferably at room temperature)
- A pinch of salt
- 350 g all-purpose flour (the amount may vary between 300-350 g, depending on the humidity in the air)

For the cream:
- 3 egg yolks
- 6 tablespoons of sugar
- 3 tablespoons of all-purpose flour
- 500 ml milk
- 3 packets of vanilla sugar (or Bourbon vanilla sugar for a more aromatic flavor)
- 50 g powdered sugar
- A pinch of salt
- 3 egg whites (to give consistency and aerate the cream)

Preparation

1. Preparing the dough:
In a large bowl, add the softened butter and sugar. Use a spatula or wooden spoon to cream the butter with the sugar until you obtain a creamy and homogeneous mixture. Add the egg and a pinch of salt, mixing well. This will provide a richer flavor to the layers.

2. Activating the ammonia:
In another bowl, combine the ammonia with 1/2 cup of milk. This step is essential, as the ammonia will help the layers rise and become tender.

3. Forming the dough:
Add the activated ammonia to the butter and sugar mixture. Start adding the flour gradually, one tablespoon at a time, alternating with a few drops of milk. Use a spoon to start, then, when the dough becomes denser, switch to kneading by hand. This is an important step, as the consistency of the dough will affect the final texture of the layers.

4. Resting the dough:
Form a ball from the dough, cover it with a clean towel, and let it rest for 15 minutes. This will allow the gluten to relax, helping the layers to be easier to roll out.

5. Rolling out the layers:
After resting, divide the dough into 5 equal pieces. On a floured work surface, roll out each piece into a thin layer. Use the back of a 25/30 cm tray, greased with butter, to roll the layers. Bake each layer for 10 minutes at 180 degrees Celsius, until they become golden and slightly crispy. Let the layers cool, stacked, on a rack.

6. Preparing the cream:
In a bowl, cream the egg yolks with the sugar using a wooden spoon until the mixture becomes frothy and the sugar dissolves completely. Gradually add the 3 tablespoons of flour, mixing continuously. Then, pour the milk in a thin stream, continuing to mix.

7. Cooking in a bain-marie:
Place the bowl with the cream in a larger pot filled with water and cook in a bain-marie. This technique helps to cook evenly and gently, preventing lumps from forming. Stir constantly until the cream thickens. Once it reaches the desired consistency, remove from heat and add the vanilla sugar. Let the cream cool slightly.

8. Preparing the egg white foam:
In another bowl, beat the egg whites with 50 g of powdered sugar until you obtain a firm foam. This will add volume and lightness to the cream.

9. Combining the ingredients:
When the cream has cooled, but is still slightly warm, gently fold in the beaten egg whites, mixing by turning. This step is essential to maintain the aeration of the cream.

10. Assembling the cake:
Spread a generous layer of cream between each baked layer, ensuring they are evenly distributed. After finishing, place a baking sheet on top of the cake and put a weight (e.g., a wooden board) to help it compact.

11. Final resting:
Let the cake rest for 10-12 hours (preferably overnight). This waiting time will allow the flavors to blend perfectly.

12. Serving:
After the cake has had time to set, dust it with powdered sugar and cut it into servings. It is delicious and can be served plain or alongside a cup of aromatic tea or coffee.

Useful tips

- For a more aromatic version of the cream: You can add grated lemon or orange zest to the egg yolk cream for an extra freshness.
- Use quality butter: Butter is the key ingredient that will influence the final taste of the layers, so choose good quality butter.
- Be careful with the dough: If the dough is too soft, add a little flour, but avoid overdoing it, to prevent the layers from becoming too hard.

Nutritional information

A serving of 'Gabriela' cake contains approximately 250-300 calories, depending on the serving size. It provides a good source of carbohydrates and fats, but it is important to consume it in moderation, given its sugar content.

Frequently asked questions

1. Can I use another type of milk?
Yes, you can use almond milk or coconut milk for a dairy-free version, but the taste will change slightly.

2. Can the cake be stored in the freezer?
It is recommended not to freeze the cake, as the texture of the layers and cream may be affected. Keep it in the fridge to maintain its freshness.

3. How can I vary the flavors?
Replace the vanilla sugar with almond extract or add cocoa to the cream to create a chocolate version.

Serving suggestions

The 'Gabriela' cake pairs perfectly with a cup of green tea or a latte. Additionally, add some fresh fruits, such as raspberries or kiwi slices, to provide a pleasant contrast of acidity.

Now that you have discovered the 'Gabriela' cake recipe, it's time to put on your apron and bring a little of this cake's magic into your life! Whether you serve it at a party, at a gathering with friends, or simply as a personal treat, it will surely be a hit. Enjoy!

 Ingredients: Ingredients for the dough: - 1 egg - 1 teaspoon ammonia - 1/2 cup milk - 35 g sugar - 50 g butter or lard - a pinch of salt - 350 g white flour (the amount varies between 300-350 g) Ingredients for the cream: - 3 eggs - 6 tablespoons sugar - 3 tablespoons white flour - 500 ml milk - 3 packets of vanilla sugar (I also used Bourbon vanilla sugar) - 50 g powdered sugar - a pinch of salt