Petre Roman Cake

Name: Petre Roman Cake - Vanesa G.
Ingredients: 15 eggs; 12 tablespoons of flour; 40 tablespoons of sugar; 5 vanilla sugars; 20 tablespoons of ground nuts; 6 tablespoons of water; 800 ml of milk; 2 vanilla puddings; 1 cube of Rama (250 grams); 200 grams of cooking chocolate; 30 grams of decorative candies.

Dessert - Petre Roman Cake by Vanesa G. - Recipia

Petre Roman Cake I have made this cake several times, with slight modifications to suit my taste. For Denis's birthday, I tried my sister's version and added walnuts to the cream. The layers are made one at a time, which is a bit of work, but the result is worth it, especially if you have an event where you want to bring a substantial dessert. Quick Info Total time: approx. 3-4 hours (including cooling the layers and cream) Preparation time: 1-1.5 hours Baking time: about 25 minutes/layer (3 layers) Servings: 24-30, depending on how you slice it Difficulty: medium to high (especially if you are inexperienced with caramel) Recipe type: festive cake, suitable for birthdays or holiday meals Ingredients For the layers (3 sheets) 15 eggs (use 5 eggs for each layer) 12 tablespoons flour (4 tablespoons for each layer) 18 tablespoons sugar (6 tablespoons for each layer) 3 packets vanilla sugar (1 for each layer) 12 tablespoons ground walnuts (4 for each layer) 6 tablespoons water (2 for each layer) A pinch of salt For the caramel 12 tablespoons sugar (for two of the three layers) For the cream 800 ml milk 10 tablespoons sugar 2 packets vanilla sugar 2 packets vanilla pudding 100 ml milk (for dissolving the pudding) 8 tablespoons ground walnuts 1 block margarine (Rama, 250 g) For the glaze 200 g cooking chocolate 3-4 tablespoons milk Decoration 30 g decorative candies (or ground walnuts, coconut, powdered sugar, according to preference) Preparation Method 1. Preparing the layers For each layer, separate 5 eggs. Beat the egg whites with 2 tablespoons of water and a pinch of salt until you get a glossy foam. When the egg whites are shiny, gradually add 6 tablespoons of sugar and 1 packet of vanilla sugar, mixing continuously. When the foam becomes firm and the sugar is no longer detectable, incorporate the egg yolks one at a time. Mix until well combined. Add 4 tablespoons of ground walnuts and 4 tablespoons of flour, gently folding with a spatula to avoid deflating the mixture. Line a large baking tray (approx. 45x35 cm) with parchment paper. Pour in the mixture and level it out. Place the tray in a preheated oven at 180°C. Bake for 10 minutes at 180°C, then reduce the temperature to 160°C and continue baking until the layer passes the toothpick test. Remove the layer and let it cool. Repeat the same steps for the next two layers. 2. Caramelizing the layers When the layers are cool, caramelize 12 tablespoons of sugar in a small saucepan. When it turns golden, quickly spread the caramel over two of the layers. Try to work while the caramel is warm; otherwise, it will harden. Allow the layers to cool completely; the caramel will be crunchy at first but will soften later from the cream. 3. Preparing the cream Place 700 ml of milk in a saucepan, add 10 tablespoons of sugar and 2 packets of vanilla sugar. Heat until it starts to boil. Separately, dissolve 2 packets of pudding in 100 ml of cold milk. When the milk with sugar boils, pour in the dissolved pudding and stir. Let it boil for 5 minutes, stirring continuously. Add 8 tablespoons of ground walnuts and boil for another 3 minutes, still stirring. Remove from heat and let the cream cool, but not completely. When the cream is just warm, add the margarine cut into thin slices. Mix until it becomes smooth and creamy. 4. Assembly Place one layer with caramel (caramel side up). Spread half of the cream on top. Place the layer without caramel, pressing down gently. Add the remaining cream. Place the second layer with caramel, again with the caramel side up. 5. Glaze and decoration Melt the cooking chocolate with 3-4 tablespoons of milk over low heat or in a double boiler. Stir well until it becomes glossy. Spread the glaze over the last layer while it is still warm for an even application. Sprinkle with decorative candies, or if you prefer, use ground walnuts, coconut, or powdered sugar. Allow the cake to chill for a few hours, ideally overnight, to soften the caramel and settle the layers. Why I make this recipe often For larger events, this cake is practical. It cuts well, travels easily, and has a balanced taste between sweetness and walnut flavor. It is suitable for birthdays, holidays, or when you need something special. It can be portioned and keeps well in the fridge. Tips and Variations Tips If you use parchment paper, the layers come out easily. The caramel needs to be spread quickly; otherwise, it hardens. For the cream, do not add the margarine while the pudding is too hot, to avoid curdling. You can also use butter, but the taste will change slightly. Substitutions Rama margarine can be replaced with high-fat butter, but the cream's texture will be denser. Cooking chocolate can be swapped for any plain chocolate for glazing. Instead of decorative candies, you can use ground walnuts or coconut. Variations If you don’t want caramel, leave all the layers plain. Walnuts can be replaced with ground hazelnuts, but the final flavor will be different. You can use caramel or chocolate pudding if you want a different flavor for the cream. Serving Ideas Serve chilled from the fridge. You can cut it into squares or rectangles, according to preference. For a more festive appearance, sprinkle with candies or dust with powdered sugar. Frequently Asked Questions Does the caramel not soften completely? Not on the first day. After a few hours in the fridge, the caramel becomes soft from the moist cream and is easier to cut. Can I use a different type of margarine or butter? Yes, you can use butter instead of Rama, but the final texture may be slightly denser. It is important that it has at least 80% fat content. Can I make the layers a day in advance? Yes, the layers can be made ahead and stored wrapped in plastic wrap in the fridge. Can I omit the walnuts from the cream? Yes, but the taste and texture will change. Without walnuts, the cream will be smoother but less flavorful. How long does the cake last in the fridge? It keeps well for up to 4-5 days if covered. Nutritional Values Approximately, one serving (out of 24) has about 330-370 kcal. Approximately: carbohydrates 38g, protein 5g, fat 18g. These are estimates; values may vary depending on the ingredients used (type of chocolate, margarine vs. butter). Storage and Reheating Petre Roman Cake is best stored in the fridge, covered. Reheating is not recommended. The layers remain soft, and the caramel softens over time. If needed, you can freeze the layers without caramel, but it is not advisable to freeze the assembled cake with cream.

Petre Roman Cake

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