Romanian coroniță cake with cocoa

Name: Romanian coroniță cake with cocoa
Ingredients: 4 eggs; 1/8 teaspoon salt; 3 tablespoons sugar; 1 tablespoon vanilla sugar; 100 ml oil; 4 heaped tablespoons flour; 1 teaspoon baking powder; 1 teaspoon cocoa; 1 teaspoon oil; 30 g walnuts; 30 g raisins; 50 g rose Turkish delight; 10 g milk chocolate; 5 g powdered sugar

Dessert - Romanian coroniță cake with cocoa by Axenia K. - Recipia

Romanian coroniță cake with cocoa, a Romanian ring-shaped cake, bakes up fluffy with a stripe of cocoa and pieces of Turkish delight and raisins. Toasted walnuts and milk chocolate flakes nestle between the layers of batter, with powdered sugar on top. I make sure the eggs are well beaten before adding the yolks. Prep: 20 minutes. Cook: 43 minutes. Total time: 63 minutes. Servings: 8. Approximately 250 kcal and 5 g protein per serving.

Ingredients

4 eggs
1/8 teaspoon salt
3 tablespoons sugar
1 tablespoon vanilla sugar
100 ml oil
4 heaped tablespoons flour
1 teaspoon baking powder
1 teaspoon cocoa
1 teaspoon oil
30 g walnuts
30 g raisins
50 g rose Turkish delight
10 g milk chocolate
5 g powdered sugar

Preparation

1. Preheat the oven to 180°C. Spread the walnuts on a baking tray and toast for 8 minutes, until they start to smell nutty. Let them cool, then grind them. 2. Separate the eggs. Beat the egg whites with the salt until foamy, add the sugar and vanilla sugar, then gradually fold in the yolks and oil. 3. Add the flour and baking powder and gently mix with a spatula. The batter should stay soft and fluffy. 4. Mix 2 tablespoons of the batter with the cocoa. Grease the ring cake pan with oil and pour in the cocoa batter. Sprinkle over the ground walnuts, raisins and diced Turkish delight, then add the plain batter and carefully level it. 5. Run a toothpick through the batter a few times to gently swirl the colors. Sprinkle with grated chocolate and bake the cake for 35 minutes, until golden. 6. Cover the cake with a clean kitchen towel. Dust it with powdered sugar before serving.

Notes

For a nut-free version, leave out the walnuts; the batter will still have cocoa, raisins and Turkish delight. It contains gluten and eggs, and the walnuts and milk chocolate are allergens. Keep the cake covered in the fridge for up to 3 days; let each slice come to room temperature before serving. I serve it with black tea. Soft raisins can go straight in, but if they are dry and hard, soak them in water for 10 minutes and dry them well before using. Let the toasted walnuts cool completely before putting them through a grinder, otherwise they can turn into a paste. Don’t fill the ring cake pan to the top; the batter rises and needs room.