After exactly 10 years since I got the recipe and 99 episodes of #disasterinthekitchen, I set out to make the only cake that, for unexplained reasons, is called Claudia. 🙂 Although, originally, it is also known as Albina or Albinița cake, more than likely due to the bee honey sheets. 🙂 Hungarians have their own variant, which is called mézes krémes and which has chocolate icing on top instead of powdered sugar.
If you visit the confectionery regularly, it is one of the cakes with sheets and price per kilogram and that appears as a fasting cake. Why fasting, when the original recipe contains lard (!!!) no one knows. It’s good that it’s not passed on to vegan cakes, because honey is everything but vegan… 😀
It’s not a fancy cake, but it’s good baby, so sweet and sour… :))))
I probably wouldn’t have made it, because you have to wait a couple of days to be able to cut it, but what else can you use to celebrate the 100 episodes on the site, shaorma with everything? 😀 Noooo, with Claudia cake. <3
Sheets: 150g sugar, a pinch of salt, 2 tablespoons honey and 100g of 82% butter are put in a saucepan on the fire. Stir until smooth, melt the sugar and begin to boil (make small bubbles), then leave to cool. 600g flour, 1 tablespoon baking soda mix in a bowl, over add the cooled liquid ingredients and 1 egg mixed with a fork with 3 tablespoons of milk. Mix well and divide the dough into 4 pieces, from which you will spread the 4 sheets (dimensions: oven tray) on a plate greased with a little flour. Try to make your sheets look about the same, so you don’t lose a lot at the end. Bake the sheets on baking paper, in a preheated oven, at medium temperature, approx. 8 minutes (in my case), after being drilled with a fork, to come out evenly. They have a dark color from honey, they are fragile when you take them out of the oven, but they harden, like biscuits. Allow to cool well, then fill with cream.
Cream: 200g soft butter at room temperature and 150g caster sugar rubbed with the mixer, after melting the sugar add the semolina boiled in milk (80g semolina poured in the rain in 300ml boiled milk and 1 vanilla sugar and mixed well with a whisk, on the fire, until it binds, then cooled). A white cream comes out.
Assemble: in a tray put a sheet, half of the white cream, sheet 2, 1 jar of jam or marmalade (I put 400g of homemade apricot jam), sheet 3, the other half of the white cream and the sheet 4. Place a heavier wood chopper on top of the cake and leave it to cool for a day or two to soften the sheets. Then powder with powdered sugar and cut into pieces.
Disastrously good, but terribly sweet!!! 🙂