Šarena Pita/Honey, Lemon & Vanilla Cake

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Prefina pita od mednog tjesta s kremom od vanilije i limuna te središnjim slojem biskvita od vanilije fantastična je ravnoteža bogate, cvjetne slatkoće i svijetlih citrusnih nota.

Kore 13 kašika brašna (175g) 4 kašike masti (50g) 1 kašika kakaa 1/2 vrećice praška za pecivo 5 kašika šećera (55g) 3 kašike meda 1 jaje

Biskvit 5 jaja 5 kašika šećera 5 kašika brašna

1 vrećica vanilin šećera

Fil 1/2 litre mleka 3 kašike šećera 1 vrećica vanilin pudinga 2 kašike brašna ili gustina 125 g omekšalog margarina

30 ml soka limuna

Priprema

1. Prosijanom brašno dodati hladnu mast i brzo dlanovima utrljati kako bi se dobila jednolična fina masa. Tome dodati prosijan kakao, prašak za pecivo, šećer, med i razmućeno jaje. Zamesiti glatko tjesto, podeliti na dva dela otprilike 260g svako. Razvaljati na papiru za pečenje 22 x 30cm, peći u zagrijanoj rerni na 180C oko 8 minuta.

2. Pripremiti biskvit, odvojiti belanjca od žumanjaca. Mutiti belanjca električnim mikserom nekoliko minuta, dodati šećer, mutiti, dodati žumanjca jedno po jedno. Lagano umešati prosijano brašno, peći u predhodno zagrijanoj rerni na 180C oko pola sata ili dok lepo zarumeni.

3. Za fil, odvojiti 200ml mleka u tome razmutiti puding, šećer i brašno ili gustin (prosijano). Preostalo mleko zakuvati, ukuvati smesu pudinga i kuvati nekoliko minuta, kad se počne zgušnjavati, skloniti i ostaviti da se ohladi. U hladan fil umešati izradjen margarin i limunov sok. 4. Fil podeliti na dva dela, filovati prvu koru na nju staviti biskvit, premazati preostalim filom, preklopiti drugom korom. Prekriti kolač i ostaviti preko noći da odstoji. 5. Seći kocke i poslužiti, nama je ovako bio odličan a vi ako želite možete ih prošarati čokoladnom glazurom.

Ideja za Ukras:

Posipanje šećerom u prahu

Tanke spirale limunove kore

Jestivo cvijeće ili zlatni listići za eleganciju

Zdrobljeno saće ili komadići karamele za hrskavost

Uživajte!

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   Honey, Lemon & Vanilla Cake

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That sounds absolutely divine—a honey pastry cake with vanilla and lemon-infused pastry cream and a central vanilla sponge layer is a fantastic balance of rich, floral sweetness and bright citrus notes. Here's a suggested structure for that perfect cake!

Pastry

175 g plain flour

50 g lard

1 tbsp cocoa

5 g baking powder

55 g caster sugar

3 tbsp honey

1 egg

Sponge

5 eggs

5 tbsp sugar

5 tbsp plain flour

10 g vanilla sugar

Pastry Cream

500 ml milk

3 tbsp caster sugar

1 bag (37)g of vanilla pudding

2 tbsp plain flour (or

125 g butter, soft

30 ml lemon juice

Method

1. Put the sifted flour in a mixing bowl add cold lard (diced). Rub with the palms of your hands until the texture becomes crumbly. Add the rest of the ingredients and mix together to form a soft dough. Divide into two parts of approximately 260g each. Preheat the oven to 200 / 180 C fan / Gas Mark 6. Roll each out on baking paper 22 x 30cm, bake in a preheated oven (one at the time) at 180C for about 8 minutes.

2. Prepare the sponge, separate the egg whites from the yolks. Beat the egg whites with an electric mixer for a few minutes, add the sugar, beat again, add the yolks one by one. Gently fold in the sifted flour, bake in a preheated oven at 180C for about half an hour.

3. For the pastry cream, separate 200 ml of milk and mix the vanilla pudding, sugar and flour (sifted) in it. Boil the remaining milk, stir in the pudding mixture and cook for a few minutes, when it starts to thicken, remove and leave to cool. Once cool mix in soften butter and lemon juice.

4. Divide the pastry cream into two, spread the first crust, place the sponge cake on top, spread with the remaining pastry cream , put the second on top. Cover the cake and leave it the fridge to rest overnight.

5. Cut it and serve, we liked it this way, but if you want, you can drizzle with melted chocolate.

Garnish Ideas:

• Dusting of icing sugar

• Thin lemon peel spirals

• Edible flowers or gold leaf for elegance

• Crushed honeycomb or caramel shards for crunch

ENJOY!

Find more of my recipes on my Recipes Page 

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