Romanian burnt-sugar layer cake

Name: Romanian burnt-sugar layer cake
Ingredients: 250 g sugar; 250 g sugar; 250 ml water; 1 egg; 250 ml oil; 700 g flour; 1 tablespoon baking soda; 1 tablespoon baker’s ammonia; 5 ml vinegar; 500 ml whipping cream

Dessert - Romanian burnt-sugar layer cake by Iuliana H. - Recipia

The Romanian burnt-sugar layer cake has thin caramel dough layers, baked until golden. The whipped cream between them softens them as they chill, and the layers show when you cut into it. The burnt sugar gives the layers a deep brown color and a slightly bitter taste without overpowering the cream. I cut it into narrow slices, with lots of layers. Prep: 30 minutes. Cooking: 60-90 minutes. Resting: at least 24 hours and 30 minutes. Total time: about 26 hours to 26 hours and 30 minutes. Serves: 12. Approximately 700 kcal and 7 g protein per serving.

Ingredients

250 g sugar
250 g sugar
250 ml water
1 egg
250 ml oil
700 g flour
1 tablespoon baking soda
1 tablespoon baker’s ammonia
5 ml vinegar
500 ml whipping cream

Preparation

1. Put 250 g of sugar in a small saucepan and caramelize it. In a second small saucepan, heat the remaining 250 g of sugar with 250 ml of water until the sugar dissolves. 2. Pour the syrup over the caramel and keep the saucepan over low heat until the caramel has completely dissolved. Leave the mixture to cool. 3. Add the egg and oil. Add the flour and baking soda, then the baker’s ammonia dissolved in 5 ml of vinegar, and mix until you have a smooth dough. 4. Cover the dough and chill it for 30 minutes. Divide it into 6 pieces for small layers or 3 for large ones. Roll out each piece on baking paper cut to fit the bottom of the pan and dusted with flour. 5. Bake the layers one at a time at 180°C for 10-15 minutes each, until the edges are lightly browned. Leave them to cool completely. 6. Beat the cream until it holds its shape and fill the layers. Cover the cake and place a weight on top, such as a chopping board. 7. Chill it for at least 24 hours before cutting.

Notes

The layers contain gluten and egg, and the cream adds dairy; for a dairy-free version, you can use 500 ml of plant-based whipping cream. I serve it with black coffee, cut into narrow slices. I make it the day before serving, because the layers need time to soften. Covered, it keeps in the fridge for up to 3 days. The soft dough is easier to roll out if you dust the baking paper with a little flour; try to keep the layers about the same thickness. If you make three large layers instead of six small ones, keep an eye on them separately, because the thinner edges brown first.