Layali Lubnan Cake
This is a Layali Lubnan Cake made in one tray, using a cake mixture of flour, sugar, butter, eggs, vanilla, chocolate, and oil. It is then filled or spread with jam and coated in chocolate. It is baked at 170°C for about half an hour, with the tray turned after 15 minutes, then assembled and weighed down for at least 4 hours before cutting and final coating.
A creamy Middle Eastern dessert cake inspired by Layali Lubnan.
Like a milk-based pudding cake.
Usually served chilled and cut into slices or squares.
Ingredients
- 430 g (or 3 cups) Flour
- 300 g (or 1½ cups) Sugar
- 200 g, at room temperature Butter
- 5 Eggs
- 1 tablespoon Vanilla
- 600 g Chocolate
- three-quarters of a cup Oil
- to taste Jam
- to taste Food coloring
Instructions
- In a mixing bowl, beat the eggs first.
- In the same mixing bowl, add the sugar after beating the eggs.
- In the same mixing bowl, add the vanilla after the sugar.
- In the same mixing bowl, add the room-temperature butter gradually until well combined.
- In the same mixing bowl, add the flour gradually until the mixture becomes firm.
- In the same bowl, add food coloring to taste and stir until the desired color is reached.
- Prepare a pan or tray measuring approximately 40 × 30, and line it with parchment paper, greasing it with a little butter or anything that helps it adhere.
- Pour the cake mixture into the tray, then spread it evenly so that it is of uniform thickness.
- Preheat the oven to 170°C with bottom heat only, and place the tray on the middle rack of the oven.
- Bake the cake in the oven for approximately half an hour.
- After 15 minutes in the oven, turn the tray inside the oven, then return it to continue baking.
- After removing the cake from the oven, leave it in the tray until it cools.
- Prepare the second quantity of mixture in exactly the same way, adding yellow coloring instead of the first color.
- After both cake layers have cooled, spread one of them with jam in a tray or on a suitable surface.
- Place the second layer over the first so that the colors are reversed.
- Place the jam-spread, assembled cake layers under a weight of no less than 7 or 8 kilograms, and leave for no less than 4 hours.
- After setting, trim the edges of the cake so that the piece is straight.
- Cut the cake into strips approximately 2 cm wide, using a clean ruler.
- Arrange the cut pieces on a second tray with alternating colors.
- Spread the pieces again with jam or chocolate, as desired, then leave them in the freezer briefly to firm up.
- Melt the chocolate in a pot placed over hot water.
- Add the oil to the melted chocolate and stir until the coating becomes glossy and does not crack.
- Dip the cake pieces into the melted chocolate and turn them to coat all sides.
- Place the chocolate-coated pieces on a rack or tray, then return them to the freezer for approximately half an hour to firm up.
- Once firm, trim the corners or edges with a knife or suitable tool according to the desired shape.
- Serve the pieces once chilled.