Petre Roman Cake
Petre Roman Cake - A Delicacy with Lemon and Walnut Flavor Who doesn't love a fragrant cake with delicate layers and a fine cream? Petre Roman Cake is a perfect choice for any occasion, whether it's a family celebration or a simple afternoon with friends. Inspired by the Merisor recipe, this cake combines the rich taste of walnuts with the freshness of lemon, creating a dessert that will never be forgotten. Preparation time: 30 minutes Baking time: 30 minutes (total, 60 minutes) Number of servings: 12 Necessary ingredients: For the layers (3 pieces): - 6 eggs - 130 g flour - 8 tablespoons sugar - 12 tablespoons water - 12 tablespoons ground walnuts - Zest and juice of one lemon - 1 packet baking powder - 1 packet vanilla sugar For the caramel: - 9 tablespoons sugar (3 for each layer) For the vanilla cream: - 4 eggs - 6 tablespoons sugar - 1 liter milk - 100 g flour - 1 packet vanilla pudding - 1 pinch of salt - Zest and juice of one lemon - 3 packets vanilla sugar - 1 package (approx. 200 g) butter, at room temperature Serving suggestion: Decorating the cake with marzipan candies or grated chocolate will add a touch of charm. It pairs perfectly with a cup of fruit tea or aromatic coffee. Recipe history: Petre Roman Cake is a traditional combination of flavors, where each ingredient plays an important role. This cake was created as a tribute to the desserts of yesteryear, which brought joy and nostalgia in every bite. It is a perfect example of how simple yet quality ingredients can transform an ordinary dessert into a masterpiece. Step by step - Preparing the cake: 1. Preparing the layers: - Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt and lemon juice until they become very firm and shiny. - Gradually add the sugar and vanilla sugar, continuing to beat until the mixture becomes glossy. - Carefully incorporate the water, then add the yolks one by one, mixing gently with a whisk to avoid losing air from the mixture. - Fold in the ground walnuts, flour, baking powder, and grated lemon zest. Mix gently until the ingredients are well incorporated. - Divide the mixture into three equal parts and pour each part into a baking tray lined with parchment paper (size 20x30 cm). 2. Baking the layers: - Preheat the oven to 180°C. - Bake each layer for about 10-12 minutes, until golden and baked. Let them cool completely on a wire rack, being careful not to overlap them to avoid sticking. 3. Preparing the vanilla cream: - In a saucepan, mix the yolks with the sugar and flour. Gradually add the milk, stirring constantly to avoid lumps. - Place the mixture over medium heat, stirring continuously with a whisk. When the cream begins to boil and thickens, add the lemon zest and soft butter. Stir until the butter is completely melted. - Let the cream cool slightly, then fold in the beaten egg whites with the vanilla sugar, mixing gently to maintain the airy texture. 4. Preparing the caramel: - In a small pan, melt the sugar (3 tablespoons for each layer) until golden. Be careful not to burn it, as burnt caramel becomes bitter. - Pour the warm caramel over each cake layer, ensuring it is evenly distributed. 5. Assembling the cake: - Place the first cake layer on a platter. Spread 1/3 of the vanilla cream over it. - Continue with the second layer, followed by 1/3 of the cream. Place the last layer and cover with the remaining cream. - Decorate with marzipan candies or chocolate if desired. 6. Cooling: - Cover the cake with plastic wrap and refrigerate until the next day. This will allow the flavors to blend perfectly and make the cake easier to slice. Useful tips: - When beating the egg whites, ensure the bowl is completely clean and dry to achieve a firm foam. - If you don't have ground walnuts, you can use almonds or hazelnuts for a different flavor. - Experiment with flavors by adding a splash of vanilla extract to the vanilla cream for an extra note. Frequently asked questions: - Can I use other types of flour? Yes, you can use whole wheat or gluten-free flour, but the final texture and taste will differ. - How long can the cake be stored? The cake keeps well in the refrigerator for 4-5 days, but it is best consumed within 2-3 days. - How can I make the cake less sweet? You can reduce the amount of sugar in the cream or use dark chocolate as decoration. Petre Roman Cake is more than just a dessert; it is a culinary experience that blends tradition with innovation. Whether you serve it on a special occasion or simply as a treat, this cake will bring smiles to the faces of your loved ones. Try it and enjoy every bite!
Ingredients
- Sheets (3 pieces): 6 eggs
- 130g flour
- 8 tablespoons sugar
- 12 tablespoons water
- 12 tablespoons ground nuts
- lemon zest and juice
- 1 packet baking powder
- vanilla sugar. For caramel: 9 tablespoons sugar (3 for each sheet). For vanilla cream: 4 eggs
- 6 tablespoons sugar
- 1 liter milk
- 100g flour
- 1 packet vanilla pudding
- salt
- zest and juice of one lemon
- 3 packets vanilla sugar
- 1 package butter.
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