I usually make this Cărpați cake when I have some free time and no one is rushing me, as it requires a bit of patience. I've tried several variations over time and settled on this recipe where the cream is adjusted with chocolate and rum, along with nuts. The layers remain the same as in the classic recipe; I just reduced the sugar in the cream and increased its consistency. Every time I make it, there's quite a bit, but it gets consumed quickly.
Quick Info
Total time: about 5-6 hours (including cooling and assembly)
Preparation time: 2 hours (dough, cream, layers)
Baking time: 3-4 minutes per layer, 8 layers in total
Servings: 54 mountain-shaped pieces + 12 rectangles (from one layer)
Difficulty: medium to advanced, especially during cutting and assembly
Recipe type: cake for special occasions, holidays, or when you need a lot of servings
Ingredients
For the layers:
4 eggs
1 cup sugar (300 ml)
1 cup oil
1 cup milk
grated zest and juice of one orange
orange essence (optional)
1 teaspoon salt
1 teaspoon baking soda
1 packet baking powder
flour as needed (about 1.5 kg, depending on the type)
For the cream:
500 g sugar
12 heaping tablespoons flour
2 liters milk
400 g butter (65% fat)
400 g chocolate with rum
4 tablespoons finely ground walnuts
1 teaspoon salt
For decoration:
30 g coconut
50 g chopped walnuts
Preparation steps
1. Prepare the dough for the layers.
Break the eggs into a large bowl. Add the sugar and mix until frothy. Pour in the oil, salt, milk, orange zest and juice, and essence if using. Mix the flour with the baking soda and baking powder, then gradually incorporate it into the liquids. You will get a firm but elastic dough that is easy to roll out. The amount of flour may vary – I used about 1.5 kg, but it depends on the flour type.
2. Let the dough rest.
Cover it and let it sit at room temperature for 30 minutes. In the meantime, prepare the cream.
3. Chocolate and walnut caramel cream.
Put the sugar in a high-sided pot to caramelize. Stir constantly to prevent burning. Once completely melted, add the flour and mix quickly with a wooden spoon. Boil the milk with salt separately. Start pouring the hot milk over the caramel in small batches, stirring continuously. If you see that it dilutes too much, you can stop pouring – it’s not mandatory to use all the milk, depending on how quickly the cream thickens.
4. Cooking and finishing the cream.
When the cream reaches the consistency of a thinner pudding and starts to boil (bubbles appear on the surface), add the butter cut into pieces (it should be soft) and the chocolate with rum, also cut into cubes. Stir until completely melted, then remove the pot from the heat. Add the ground walnuts and mix. Cover the cream with plastic wrap (directly on the surface) to prevent a crust from forming and let it cool until you finish the layers.
5. Divide and bake the layers.
Divide the dough into 8 equal pieces. Roll out each piece on a floured surface to a thin layer the size of the baking tray (36 x 40 cm). Grease the bottom of the tray with oil and sprinkle with flour. Roll the layer onto a rolling pin and place it on the tray. Bake in a preheated oven at 180°C for 3-4 minutes per layer, until it sets slightly without getting too much color. If you have only one tray, wait for it to cool slightly between layers so they don’t stick.
6. Cooling the layers.
Place the baked layers on a flat surface to cool so they don’t deform.
7. Assembling the cake.
In the tray where you baked the layers, start assembling the cake. Spread a thin layer of cream between each layer, without putting on too much (the cream needs to be enough for decoration too). Once you finish assembling, cover the cake with plastic wrap, place a weight on top (a tray with something heavy, books, anything), and let it chill for a few hours (ideally overnight, but at least 3 hours).
8. Specific cutting for Cărpați cake.
Cut the cake into strips 3-4 cm wide. Each strip is then cut diagonally with a sharp, moistened knife on the sides, not the top – this results in the "mountain" appearance. Join the two halves obtained by sticking them together with cream on the cut side. Spread cream on the sides, then sprinkle with coconut and/or chopped walnuts for decoration. Each "mountain" can then be cut into pieces about 2 cm wide.
Why I make this recipe often
This is the kind of cake that is perfect for larger family gatherings or when you need to quickly prepare dessert for 20-30 people. It keeps well in the fridge for a few days, and the texture of the layers improves after the cake sits. The chocolate and walnut cream makes it filling, and cutting it into mountain shapes really enhances its presentation on the platter.
Tips and Variations
Tips
- If the cream turns out too thin after adding the milk, stop pouring and let it thicken. You can correct it with a bit more chocolate or nuts.
- When caramelizing the sugar for the cream, stir constantly to avoid burning – a bitter taste ruins the result.
- Don’t put too much cream between the layers – it’s important to have enough for decoration.
- Ensure that the layers are fully baked, but don’t let them color too much; otherwise, they will become hard.
- Use a thin, sharp knife, moistened for cutting the "mountains," to avoid crumbling the cake.
Substitutions
- The chocolate with rum can be replaced with plain chocolate if you can’t find the flavored version.
- If you don’t have fresh orange, you can just use essence, but the flavor will be milder.
- "Country" flour works great, but you can also use all-purpose flour type 000 from the store; just adjust the amount.
- The milk can be whole or semi-skimmed.
Variations
- You can add extra nuts to the cream for a richer texture.
- Other nuts (hazelnuts, almonds) can also be used for decoration.
- If you want more layers (9), divide the dough into more pieces and roll them thinner; I prefer 8 to prevent them from becoming too dry.
Serving Ideas
- The cake looks great on a platter, alternating the mountains with rectangular pieces.
- For a more intense visual effect, decorate with a generous layer of white coconut and chopped walnuts on just one side.
Frequently Asked Questions
How many layers does this recipe yield?
With these quantities, you get 8 large layers (36 x 40 cm) or 9 if you roll them out a bit thinner. I find that 8 are sufficient; they are easier to handle.
Can I make the cream with less sugar?
Yes, but the cream will still have an intense taste due to the caramel. If you reduce the sugar too much, it might not thicken as well.
Can the layers be made a day in advance?
Yes, but it’s important to keep them wrapped to prevent drying out, and then assemble the cake the next day.
How can I cut the cake correctly to look like the "Cărpați Mountains"?
Cut strips 3-4 cm wide, then section them diagonally with a thin knife on the sides, and stick them together with cream for the mountain shape.
What if the layers seem too hard after baking?
Don’t panic; after they are assembled with cream and chilled for a few hours, the layers will soften.
Nutritional Values
Approximately, one serving (from the 54 mountains) has about 250-300 kcal, with 4-5 g protein, 10-12 g fat (from butter, chocolate, nuts), and 35-40 g carbohydrates (from flour, sugar, milk). The values may vary based on how much cream is added to each layer. This is a hearty cake, not a diet option.
Storage and Reheating
It can be stored in the fridge, covered with plastic wrap, for up to 4 days. Freezing is not recommended. The cake does not need reheating; it is consumed cold. If there are cut pieces left, place them in a container to prevent them from picking up the fridge's taste and drying out. After two or three days, the layers become even more tender.
Quick Info
Total time: about 5-6 hours (including cooling and assembly)
Preparation time: 2 hours (dough, cream, layers)
Baking time: 3-4 minutes per layer, 8 layers in total
Servings: 54 mountain-shaped pieces + 12 rectangles (from one layer)
Difficulty: medium to advanced, especially during cutting and assembly
Recipe type: cake for special occasions, holidays, or when you need a lot of servings
Ingredients
For the layers:
4 eggs
1 cup sugar (300 ml)
1 cup oil
1 cup milk
grated zest and juice of one orange
orange essence (optional)
1 teaspoon salt
1 teaspoon baking soda
1 packet baking powder
flour as needed (about 1.5 kg, depending on the type)
For the cream:
500 g sugar
12 heaping tablespoons flour
2 liters milk
400 g butter (65% fat)
400 g chocolate with rum
4 tablespoons finely ground walnuts
1 teaspoon salt
For decoration:
30 g coconut
50 g chopped walnuts
Preparation steps
1. Prepare the dough for the layers.
Break the eggs into a large bowl. Add the sugar and mix until frothy. Pour in the oil, salt, milk, orange zest and juice, and essence if using. Mix the flour with the baking soda and baking powder, then gradually incorporate it into the liquids. You will get a firm but elastic dough that is easy to roll out. The amount of flour may vary – I used about 1.5 kg, but it depends on the flour type.
2. Let the dough rest.
Cover it and let it sit at room temperature for 30 minutes. In the meantime, prepare the cream.
3. Chocolate and walnut caramel cream.
Put the sugar in a high-sided pot to caramelize. Stir constantly to prevent burning. Once completely melted, add the flour and mix quickly with a wooden spoon. Boil the milk with salt separately. Start pouring the hot milk over the caramel in small batches, stirring continuously. If you see that it dilutes too much, you can stop pouring – it’s not mandatory to use all the milk, depending on how quickly the cream thickens.
4. Cooking and finishing the cream.
When the cream reaches the consistency of a thinner pudding and starts to boil (bubbles appear on the surface), add the butter cut into pieces (it should be soft) and the chocolate with rum, also cut into cubes. Stir until completely melted, then remove the pot from the heat. Add the ground walnuts and mix. Cover the cream with plastic wrap (directly on the surface) to prevent a crust from forming and let it cool until you finish the layers.
5. Divide and bake the layers.
Divide the dough into 8 equal pieces. Roll out each piece on a floured surface to a thin layer the size of the baking tray (36 x 40 cm). Grease the bottom of the tray with oil and sprinkle with flour. Roll the layer onto a rolling pin and place it on the tray. Bake in a preheated oven at 180°C for 3-4 minutes per layer, until it sets slightly without getting too much color. If you have only one tray, wait for it to cool slightly between layers so they don’t stick.
6. Cooling the layers.
Place the baked layers on a flat surface to cool so they don’t deform.
7. Assembling the cake.
In the tray where you baked the layers, start assembling the cake. Spread a thin layer of cream between each layer, without putting on too much (the cream needs to be enough for decoration too). Once you finish assembling, cover the cake with plastic wrap, place a weight on top (a tray with something heavy, books, anything), and let it chill for a few hours (ideally overnight, but at least 3 hours).
8. Specific cutting for Cărpați cake.
Cut the cake into strips 3-4 cm wide. Each strip is then cut diagonally with a sharp, moistened knife on the sides, not the top – this results in the "mountain" appearance. Join the two halves obtained by sticking them together with cream on the cut side. Spread cream on the sides, then sprinkle with coconut and/or chopped walnuts for decoration. Each "mountain" can then be cut into pieces about 2 cm wide.
Why I make this recipe often
This is the kind of cake that is perfect for larger family gatherings or when you need to quickly prepare dessert for 20-30 people. It keeps well in the fridge for a few days, and the texture of the layers improves after the cake sits. The chocolate and walnut cream makes it filling, and cutting it into mountain shapes really enhances its presentation on the platter.
Tips and Variations
Tips
- If the cream turns out too thin after adding the milk, stop pouring and let it thicken. You can correct it with a bit more chocolate or nuts.
- When caramelizing the sugar for the cream, stir constantly to avoid burning – a bitter taste ruins the result.
- Don’t put too much cream between the layers – it’s important to have enough for decoration.
- Ensure that the layers are fully baked, but don’t let them color too much; otherwise, they will become hard.
- Use a thin, sharp knife, moistened for cutting the "mountains," to avoid crumbling the cake.
Substitutions
- The chocolate with rum can be replaced with plain chocolate if you can’t find the flavored version.
- If you don’t have fresh orange, you can just use essence, but the flavor will be milder.
- "Country" flour works great, but you can also use all-purpose flour type 000 from the store; just adjust the amount.
- The milk can be whole or semi-skimmed.
Variations
- You can add extra nuts to the cream for a richer texture.
- Other nuts (hazelnuts, almonds) can also be used for decoration.
- If you want more layers (9), divide the dough into more pieces and roll them thinner; I prefer 8 to prevent them from becoming too dry.
Serving Ideas
- The cake looks great on a platter, alternating the mountains with rectangular pieces.
- For a more intense visual effect, decorate with a generous layer of white coconut and chopped walnuts on just one side.
Frequently Asked Questions
How many layers does this recipe yield?
With these quantities, you get 8 large layers (36 x 40 cm) or 9 if you roll them out a bit thinner. I find that 8 are sufficient; they are easier to handle.
Can I make the cream with less sugar?
Yes, but the cream will still have an intense taste due to the caramel. If you reduce the sugar too much, it might not thicken as well.
Can the layers be made a day in advance?
Yes, but it’s important to keep them wrapped to prevent drying out, and then assemble the cake the next day.
How can I cut the cake correctly to look like the "Cărpați Mountains"?
Cut strips 3-4 cm wide, then section them diagonally with a thin knife on the sides, and stick them together with cream for the mountain shape.
What if the layers seem too hard after baking?
Don’t panic; after they are assembled with cream and chilled for a few hours, the layers will soften.
Nutritional Values
Approximately, one serving (from the 54 mountains) has about 250-300 kcal, with 4-5 g protein, 10-12 g fat (from butter, chocolate, nuts), and 35-40 g carbohydrates (from flour, sugar, milk). The values may vary based on how much cream is added to each layer. This is a hearty cake, not a diet option.
Storage and Reheating
It can be stored in the fridge, covered with plastic wrap, for up to 4 days. Freezing is not recommended. The cake does not need reheating; it is consumed cold. If there are cut pieces left, place them in a container to prevent them from picking up the fridge's taste and drying out. After two or three days, the layers become even more tender.