Roof cake/cabin
The Roof Cake, also known as the Cabin Cake, is a traditional dessert that has delighted festive tables for generations. This delicious cake is not just a simple combination of ingredients; it is a true story of taste, texture, and aroma that unfolds in every layer. With a soft texture, filled with rich creams and a chocolate glaze, the Roof Cake is definitely a dessert worth trying, especially if you enjoy impressing others with your cooking skills.
Preparation time: 1 hour
Baking time: 45 minutes
Total time: 1 hour and 45 minutes
Servings: 20
Ingredients
For the layers:
- 2 eggs
- 3 tablespoons honey
- 200 g sugar
- 50 g lard
- 200 ml milk
- 1 teaspoon salt
- Approximately 500 g flour
For the vanilla cream:
- 10 egg yolks
- 3 cups milk
- 6 tablespoons cornstarch
- 10 tablespoons sugar
- 400 g butter
- 1 vanilla bean
For the chocolate cream:
- 400 ml heavy cream
- 200 g dark chocolate
For the glaze:
- 100 g dark chocolate
- 60 ml heavy cream
Preparation
1. Preparing the layers
Start by gathering all the ingredients for the layers. In a saucepan over low heat, combine the sugar, honey, milk, and lard. Stir constantly until everything melts and combines. Patience is key here, as a slow process will ensure even heat distribution. If you're feeling adventurous, you can skip the double boiler and use the stovetop directly, but be careful not to let the mixture boil.
Once the mixture is completely melted, remove it from the heat and let it cool slightly. Add the eggs, mixing vigorously to avoid forming an omelet.
In another bowl, sift the flour and add the salt. Make a well in the center of the flour and pour in the cooled mixture. Start kneading a soft, non-sticky dough. Divide the dough into 3 equal parts.
2. Baking the layers
Preheat the oven to 180 degrees Celsius. Prepare a baking tray (25x35 cm) by greasing it with a little oil. Roll out the first layer of dough on a work surface and transfer it to the back of the tray. Bake the layer for about 15 minutes, until it turns lightly golden.
After baking, remove the tray from the oven and cut the layer into 3 equal parts. Repeat the process with the other two portions of dough, adding a tablespoon of cocoa to the last layer for a chocolatey touch.
3. Preparing the creams
For the vanilla cream, heat the milk with the sugar and the split vanilla bean. Beat the egg yolks with the cornstarch and add 2-3 tablespoons of hot milk to temper the yolks. Then, pour this mixture into the hot milk and stir over medium heat until the mixture thickens, resembling a pudding. Cover with plastic wrap and let it cool.
For the chocolate cream, heat the heavy cream, and just before it boils, add the broken chocolate pieces. Stir until you achieve a smooth mixture and place it in the freezer until you're ready to assemble the cake.
4. Assembling the cake
Remove the chocolate cream from the freezer and whip it until it becomes fluffy and lightens in color. Once the vanilla cream has cooled, gradually incorporate soft butter cubes, mixing well each time.
On a serving platter, place the first layer of dough and generously spread it with vanilla cream. Place a piece of the cocoa layer over the vanilla cream and spread the chocolate cream in a triangular shape. Continue with the other two cocoa layers, forming a triangle.
Cover the triangle with a thick layer of vanilla cream and finish with the remaining layers of dough, pressing down firmly to seal everything.
5. Glazing the cake
For the glaze, melt the chocolate in the hot cream, stirring well. Cover the entire cake with this delicious glaze and let it cool. Ideally, leave it in the refrigerator until the next day, allowing the layers to absorb the creams, which will enhance the texture and flavor.
Serving and suggestions
This cake is perfect for any occasion, from festive meals to gatherings with friends. It can be served plain or alongside a scoop of vanilla ice cream or a fruit sauce.
Variations and tips
For a personal twist, you can add ground nuts or almonds to the vanilla cream for added texture. If you prefer a more intense chocolate flavor, add melted cocoa butter to the chocolate cream.
Nutritional benefits
This cake contains eggs and milk, providing essential proteins, while dark chocolate brings antioxidants. Of course, consumption should be moderate due to the sugar content.
Frequently asked questions
- Can I use whole wheat flour? Yes, but the cake will have a denser texture.
- How can I store the cake? It keeps well in the refrigerator, in an airtight container, for up to a week.
- Can I substitute the heavy cream? You can use plant-based alternatives, but the texture may vary.
Enjoy this Roof Cake recipe, a dessert that not only satisfies your sweet tooth but also brings a touch of nostalgia and comfort in every bite. Whether you're making it for a celebration or simply to treat your family, it’s sure to become a favorite!
Ingredients: Sheets 2 eggs 3 tablespoons honey 200 g sugar 50 g lard 200 ml milk 1 teaspoon salt approx. 500 g flour Vanilla cream 10 egg yolks 3 cups milk 6 tablespoons starch 10 tablespoons sugar 400 g butter 1 vanilla pod Chocolate cream 400 ml whipped cream 200 g dark chocolate Glaze 100 g dark chocolate 60 ml whipped cream
