Raspberry jam and milk cream dessert sheets

Delicious dessert with flaky layers, raspberry jam, and milk cream

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12 servings

I will share with you the recipe for a cake that combines the light texture of the layers with the sweet-sour flavor of raspberry jam and the creaminess of a milk cream. This cake is not only perfect for enjoying with family, but it is also an elegant dessert that can be successfully served at any celebration.

The history of layered cakes is closely linked to pastry traditions around the world, where the technique of rolling out and baking thin layers has been refined over time. Today, I will use this technique to create a dessert that will surely impress everyone.

Ingredients

For the layers:
- 120 g butter at room temperature
- 150 g sugar
- a pinch of salt
- 1 large egg
- 1 teaspoon ammonium bicarbonate
- 80 g Greek yogurt
- 450 g flour

For the cream:
- 120 g white flour
- 150 g sugar
- 30 g vanilla sugar
- 800 ml milk
- 100 g butter
- 1 teaspoon vanilla essence
- raspberry jam (about 200 g)

For the glaze:
- 80 g dark chocolate
- 5 tablespoons milk

Instructions

Preparing the layers

1. Activating the bicarbonate: In a small bowl, add the yogurt and ammonium bicarbonate. Mix gently and let it puff up for about 5 minutes. This will add a fluffy texture to your layers.

2. Beating the butter: In a large bowl, place the butter, sugar, and a pinch of salt. Using a mixer, beat the ingredients well until you get a creamy and light-colored mixture. This step is essential to incorporate air into the dough, which will make the layers lighter.

3. Adding the egg: Add the egg and continue mixing until well combined. Eggs provide moisture and help bind the ingredients.

4. Incorporating the yogurt: Add the activated yogurt and mix well. It’s time to prepare your flour!

5. The flour: Gradually add the flour, mixing with a spatula or by hand, until you obtain a homogeneous and elastic dough. If the dough is too sticky, you can add a little more flour.

6. Dividing the dough: Divide the dough into 4 equal parts, form balls, and cover them with plastic wrap. Let them rest for 15 minutes.

7. Rolling out the layers: On a floured surface, roll each ball into a thin layer. You can use a rolling pin, but be careful not to tear your layers!

8. Baking the layers: Preheat the oven to 180°C. Place the layers on the back of a baking tray lined with parchment paper and bake for 10-12 minutes or until the edges turn slightly brown. Let them cool on a cooling rack.

Preparing the cream

1. Mixing the ingredients: In a saucepan, combine the flour, sugar, and vanilla sugar. Gradually add the milk, stirring constantly to avoid lumps.

2. Cooking the cream: Place the saucepan over low heat and let it boil, stirring continuously, until the mixture thickens like pudding. This process may take 5-10 minutes.

3. Finishing the cream: Once the cream has thickened, remove it from the heat, add the butter and vanilla essence. Mix well to incorporate all the ingredients. Let the cream cool to room temperature.

Assembling the cake

1. Layering: Place the first layer of dough on a platter. Spread a thin layer of raspberry jam, followed by a layer of cream. Continue this process with the other layers, ensuring that you have a layer on top at the end.

2. Pressing: Once you finish assembling the cake, gently press down on it to ensure the layers stick well together. This step is essential to achieve an even cake.

3. Cooling: Cover the cake with plastic wrap and let it sit in the refrigerator overnight. This will allow the layers to soften and absorb the flavors.

Preparing the glaze

1. Melting the chocolate: In a small saucepan, place the broken chocolate and add the milk. Heat over low heat, stirring constantly until the chocolate completely melts and you achieve a homogeneous mixture.

2. Decorating: Let the glaze cool slightly, then pour it over the cake, drawing lines with a spatula or spoon. You can use white chocolate for a color contrast!

3. Serving: Slice the cake and serve it in desired portions. You can enjoy it plain or alongside a scoop of vanilla ice cream for an extra treat.

Tips and variations

- Jam: You can replace raspberry jam with apricot or peach jam, depending on your preferences.
- Cream: If you want a quicker version, you can use vanilla pudding instead of milk cream.
- Filling: Add pieces of fresh fruit between layers for varied taste and texture.

Nutritional benefits and calories

This cake offers a balance between carbohydrates and fats, making it an ideal energy source for a snack. The flour and eggs contribute to the protein intake, while the raspberry jam brings valuable antioxidants. In a standard serving of 100 g, the cake has approximately 350-400 calories, making it an indulgent yet well-deserved dessert.

Frequently asked questions

- Can I use another type of yogurt? Yes, you can use natural yogurt or Greek yogurt, preferably low-fat.
- How can I make the layers crispier? Bake the layers a little longer, but be careful not to burn them.
- How can I store the cake? You can keep it in the refrigerator in an airtight container for 3-4 days, but it is best the day after preparation.

Don't forget to have fun in the kitchen and put your personal touch on every recipe! Enjoy!

 Ingredients: For the dough: 120 g butter at room temperature, a pinch of salt, 150 g sugar, 1 large egg, 1 tsp ammonium bicarbonate, 80 g Greek yogurt, 450 g flour. For the cream: 120 g white flour, 150 g sugar, 30 g vanilla sugar, 800 ml milk, 100 g butter, 1 tsp vanilla essence, raspberry jam. For the glaze: 80 g dark chocolate, 5 tbsp milk.

 Tags:  raspberry jam and milk cream dessert rolls layered cake cream unt sugar or yogurt flour