Motzaneasca Cake (Katie Teszta)

Name: Motzaneasca Cake (Katie Teszta)
Ingredients: Dough: 500 g flour; 150 g lard or 200 g margarine; 3 egg yolks; 1 baking powder; 150 g sugar; sour cream as needed to obtain a soft dough. Cream: 1 crushed sheet; 100 g rum; 2 tablespoons cocoa; 3 tablespoons sugar; 2 tablespoons water; 200 g butter; 200 g powdered sugar; apricot jam. Glaze: 3 egg whites; 250 g sugar; cocoa powder; or grated chocolate or chocolate sausages.

Desert - Motzaneasca Cake (Katie Teszta) by Frusina L. - Recipia

To prepare a delicious and fragrant cake, start by making the dough for the base. In a large bowl, combine the necessary ingredients, mixing them carefully until you obtain a soft and homogeneous dough. This will be the foundation upon which the entire cake will be built. Divide the dough into three parts: two equal parts and one larger part. Each portion should be rolled out on a lightly floured surface to obtain three sheets the size of the baking tray you are using. Place the sheets on the back of the tray and make sure to poke them with a fork to prevent air bubbles from forming during baking. When the sheets are ready, bake them in a preheated oven at 180 degrees Celsius until they turn slightly golden. After they have cooled, take the largest sheet and the edges of the remaining sheets, which you will crumble into a bowl. This mixture will be the base for the delicious cream that will add extra flavor to the cake. Pour rum over the crumbled sheet, which will add an aromatic and intense taste. In a small saucepan, prepare a cocoa sauce. Put the two tablespoons of cocoa, the three tablespoons of sugar, and the two tablespoons of water over medium heat. Stir constantly until the sugar completely dissolves and the mixture becomes homogeneous, about two minutes. Pour this sauce over the crumbled sheet and mix well. In another bowl, cream the soft butter with the 200 grams of powdered sugar until it becomes a fluffy cream. Then add this cream to the crumbled sheet and cocoa mixture, continuing to mix until you obtain a uniform composition. Now, it’s time to assemble the cake. Place the first sheet in the baking tray and generously spread it with apricot jam to give it a sweet and fruity note. On top of this, spread the cream prepared earlier. Place the second sheet, spread it again with apricot jam, but make sure to place it jam side down, sticking it to the cream in the tray. To finish the cake, beat the three egg whites (or five if you prefer a fluffier texture) with 250 grams of sugar using a double boiler. This will create a fine and shiny meringue. Once the egg whites have been beaten until firm, spread them evenly over the cake. Let the cake cool for 24 hours before cutting it, to allow the flavors to develop and blend perfectly. Finally, you can decorate the cake with grated chocolate, cocoa, or anything else you prefer, adding a touch of elegance and extra flavor. This cake will surely become the star of any festive meal!