Petre Roman dessert cake

Name: Petre Roman dessert cake
Ingredients: Base: 7 eggs; 7 tablespoons sugar; 7 tablespoons flour; 7 tablespoons ground nuts; 1 packet baking powder. Cream: 3 egg yolks; 200 g sugar; 1 packet vanilla sugar; 300 ml milk; 3 tablespoons flour; 250 g butter. Caramel: 200 g sugar; 50 g butter. Glaze: 3 egg whites; 200 g sugar. Decoration: grated chocolate.

Dessert - Petre Roman dessert cake by Norica F. - Recipia

Caramel and chocolate cake – a dessert that combines sophisticated textures and flavors, offering an unforgettable culinary experience. This recipe is perfect for special occasions, but also for moments when you simply want to indulge yourself. I will present a step-by-step guide to achieve a perfect result, along with some tips and variations to make this dessert truly special. Preparation time: 30 minutes Baking time: 20 minutes Total: 50 minutes Number of servings: 12 Ingredients For the base: - 7 eggs - 7 tablespoons sugar - 7 tablespoons flour - 7 tablespoons ground nuts - 1 packet baking powder For the cream: - 3 egg yolks - 200 g sugar - 1 packet vanilla sugar - 300 ml milk - 3 tablespoons flour - 250 g butter (at room temperature) For the caramel: - 200 g sugar - 50 g butter For the glaze: - 3 egg whites - 200 g sugar Decoration: - Grated chocolate (you can use milk chocolate or dark chocolate, depending on your preference) A brief history The caramel and chocolate cake has deep roots in culinary tradition, often associated with moments of celebration. Caramel, a versatile ingredient, finds its origins in sugar preservation methods, and the combination with chocolate quickly became a favorite among sweet lovers. This recipe pays homage to these traditions, combining simple elements to create a complex and savory dessert. Step by step 1. Preparing the base Start by preheating the oven to 180°C. This is an essential step to ensure that the base bakes evenly. Mixing the eggs: In a large bowl, add the eggs and sugar. Use an electric mixer to beat the mixture for 10 minutes until it becomes frothy and doubles in volume. It is important to achieve an airy texture, as this will make the base light and fluffy. Adding the dry ingredients: Sift the flour together with the baking powder, then add the ground nuts. Gently fold the flour mixture into the egg mixture with a spatula to avoid losing the air in the base. Baking: Pour the obtained batter into a baking tray (25x35 cm) lined with parchment paper. Bake for 20 minutes or until the base is firm to the touch and a toothpick inserted in the center comes out clean. After baking, let it cool completely. 2. Preparing the cream Beating the egg yolks: In another bowl, beat the egg yolks with the sugar and vanilla sugar until they become a homogeneous cream. This will add a sweet and vanilla flavor to your cream. Incorporating the milk: Gradually add the milk and flour, continuously stirring to avoid lumps. Cooking the cream: Place the mixture over steam, stirring constantly until the cream thickens. This technique helps achieve a fine and delicate texture. Once thickened, let the cream cool. Mixing the butter: In a separate bowl, mix the butter at room temperature until it becomes frothy, then add a tablespoon of the cooled cream, continuing to mix until everything is well incorporated. 3. Preparing the caramel Melting the sugar: In a small saucepan, place the sugar over medium heat. Stir constantly until the sugar melts and turns golden. Be careful with the caramel color, as it can become bitter if left on the heat too long. Adding the butter: Once the sugar has melted, remove the saucepan from the heat and add the butter, stirring well until completely melted. 4. Assembling the cake Drizzling the bases: After the base has cooled, cut it in half horizontally. Use a spoon to drizzle each layer with half of the warm caramel, allowing it to absorb for 5 minutes. Layering: Place the first layer on a platter, add half of the cream, then place the second layer. Drizzle with the remaining caramel, followed by the remaining cream. 5. Preparing the glaze Beating the egg whites: Beat the egg whites with a pinch of salt. When they start to become frothy, gradually add the sugar and continue mixing until a firm and glossy meringue is obtained. Finalizing: Spread the warm meringue over the cream on the cake, smoothing it out with a spatula. Grate chocolate on top for a delicious appearance. Serving suggestions This caramel and chocolate cake pairs perfectly with a scoop of vanilla ice cream or an extra drizzle of caramel. Additionally, a cup of coffee or a fragrant tea will wonderfully complement the dessert. Variations If you want to personalize the recipe, you can try adding orange or lemon flavors to your cream for an extra freshness. Also, instead of ground nuts, you can use almonds or even pistachios for a different texture. Frequently asked questions 1. Can I use another type of sugar? Yes, you can experiment with brown sugar for a deeper-flavored caramel. 2. How can I store the cake? It keeps well in the refrigerator, covered, for 3-4 days. 3. Can the cake be frozen? Yes, you can freeze the cake, but it is recommended to assemble it just before serving to maintain the texture. Nutritional benefits This cake, although indulgent, offers the basic ingredients of a classic dessert. The nuts provide healthy fats, while the eggs offer protein. However, consumption should be moderate, considering the sugar content. Therefore, I encourage you to try this caramel and chocolate cake recipe, savor it with your loved ones, and turn every slice into a sweet memory!

Petre Roman dessert cake

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