Roof Cake (Little House)

Roof Cake - A Holiday Delight

Roof Cake, also known as the "little house cake", is a dessert that evokes warm moments spent with family, especially during the holiday season. This captivating recipe combines the delicious aroma of thin layers with a fine vanilla cream, and the addition of cocoa sticks gives it a special appearance. In this recipe, I will guide you step by step to achieve a perfect cake that will surely impress your loved ones.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12-16

Ingredients

For the layers:
- 250 g sugar
- 50 g lard
- 600 g flour
- 3 tablespoons honey
- 5 tablespoons milk
- 2 whole eggs
- 1 teaspoon baking soda
- 1 teaspoon ammonia

For the cream:
- 1 liter milk
- 3 vanilla puddings
- 250 g powdered sugar
- 250 g margarine (1 RAMA)

For cocoa sticks (optional):
- 2 tablespoons cocoa powder

Serving suggestions:
- You can glaze the cake with melted chocolate or add grated coconut for an extra look and taste.

Recipe history
Roof Cake is a traditional dessert that has been passed down through generations. Its origins are deeply rooted in family holidays, where sweets were made with love and care. This recipe has evolved over time, but its essence remains the same: unity and joy in spending time together.

Step by step

1. Preparing the layer mixture:
In a large bowl, combine the sugar and lard. Mix well until you achieve a homogeneous mixture. Add the eggs and honey, stirring continuously.

Practical tips: Make sure the lard is at room temperature for easier incorporation.

2. Incorporating the dry ingredients:
In another bowl, mix the flour with the baking soda and ammonia. Gradually add the flour mixture to the wet mixture. Knead gently until the dough becomes smooth.

Tip: Do not over-knead; overworked dough can lead to less flaky layers.

3. Dividing the dough:
Divide the dough into two equal parts. From the first part, form two thin layers using a rolling pin. Place them on the bottom of a baking tray lined with parchment paper and cut each layer into three parts lengthwise.

4. Baking the layers:
Bake the layers at a moderate temperature (about 180°C) for 10-15 minutes, watching carefully to avoid burning. Do the same with the second layer.

Caution: The layers are very thin, so check them frequently.

5. Preparing the cocoa sticks:
From the second half of the dough, add the two tablespoons of cocoa and knead until uniform. Form 12 long sticks and bake them on the bottom of the tray at the same temperature for 10-12 minutes.

6. Preparing the cream:
In a pot, bring one liter of milk to a boil. Add the three packages of vanilla pudding (without sugar). Stir continuously until the pudding thickens. Allow to cool completely.

Tip: Cover the pudding with plastic wrap to prevent a crust from forming.

7. Beating the margarine:
In another bowl, beat the margarine with the powdered sugar until fluffy. Then, incorporate the cooled pudding. Mix well until you achieve a smooth cream.

8. Assembling the cake:
Place the first cut layer into a tray. Add a layer of cream, followed by 3 cocoa sticks. Repeat until all ingredients are used up. The last layer will be covered with cream and, if desired, with a cocoa stick.

9. Decorating:
If you wish, you can glaze the cake with melted chocolate or sprinkle grated coconut on top for a more festive appearance.

10. Cooling:
Allow the cake to cool at room temperature, then place it in the refrigerator for a few hours or overnight. This step is essential to allow the flavors to blend perfectly.

Nutritional benefits

This cake is a good source of carbohydrates, given its ingredients, but also of proteins due to the eggs and margarine. Although it is a sweet dessert with a considerable sugar content, moderation is key, and enjoying a slice alongside a cup of tea can be a pleasant and comforting experience.

Frequently asked questions

1. Can I replace margarine with butter?
Yes, you can use butter instead of margarine, but the taste will be slightly different.

2. How can I make the cake healthier?
You can reduce the amount of sugar and use whole ingredients for the layers. You can also use plant-based milk for the cream.

3. What is the ideal way to store the cake?
Store the cake in the refrigerator, well covered, to keep it fresh for a few days.

Serve the Roof Cake alongside a cup of fragrant tea or coffee for a delightful experience. This recipe will not only enrich your holiday table but also bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: Sheets: 250g sugar, 50g lard, 600g flour, 3 tablespoons honey, 5 tablespoons milk, 2 whole eggs, 1 teaspoon baking soda, 1 teaspoon ammonia. Cream: 1 liter milk, 3 vanilla puddings, 250g powdered sugar, 1 stick (250g margarine).

 Tags:  house cake