Drunkard

Delicious Betivana Recipe: A Dessert with Soul and Tradition

Welcome to the fascinating world of traditional desserts! Today, I’m excited to share a delightful recipe for Betivana, a moist and aromatic dessert bursting with flavor that will turn any meal into a celebration. This recipe combines a fluffy base, rich raisin cream, and sweet glaze, offering a unique culinary experience. Besides being a quick dessert to prepare, it’s a perfect way to bring a touch of nostalgia and joy into your kitchen.

Preparation time: 30 minutes
Baking time: 15-20 minutes
Total time: 50 minutes
Servings: 12

Necessary ingredients:

- 6 fresh eggs
- 450 g sugar
- 10 tablespoons boiling water
- 300 g flour
- 1 teaspoon baking powder
- Zest of 1 lemon
- 150 ml rum (make sure to use quality rum, not essence)
- 150 g raisins
- 150 g butter or RAMA margarine
- Apricot jam (or any other preferred flavor)
- 150 g powdered sugar (for glaze)
- 2 tablespoons cocoa powder
- 3 tablespoons boiling water (for glaze)
- 2 tablespoons oil (for glaze)
- Optional: shredded coconut for decoration

A bit of history:

Betivana is a dessert that has been enjoyed for generations, with deep roots in culinary traditions. It evokes memories of moments spent with family and friends around the table, where the aroma of rum and lemon entices the senses. This simple yet characterful dessert is perfect for special occasions or just to indulge yourself and your loved ones.

Step by step for a perfect Betivana:

1. Preparing the base:

Start by separating the egg yolks from the whites. In a large bowl, beat 6 yolks with 300 g of sugar until the mixture becomes a light and fluffy foam. This is the perfect time to add the lemon zest, which will provide a fresh and vibrant aroma.

2. Adding the wet ingredients:

Gradually add the 10 tablespoons of boiling water, stirring continuously. This step is essential for achieving a moist and fluffy base. Then, sift 300 g of flour along with the baking powder and incorporate it into the egg mixture. Gently mix to avoid losing air in the batter.

3. Preparing the egg whites:

In a separate bowl, beat the egg whites until you achieve a firm foam. Carefully fold them into the yolk mixture using a spatula to maintain the airiness of the egg whites. This step will help create a fluffy base.

4. Baking the bases:

Line a baking tray with parchment paper and pour the batter into it. Preheat the oven to 180°C. Bake for 15 minutes, but be careful not to open the oven door during the first 15 minutes to prevent the bases from collapsing. After this time, slightly reduce the temperature and bake for another 5 minutes, checking with a toothpick to see if it is done.

5. Preparing the raisin cream:

Once the base has cooled, cut off 1/4 from the top, which you will soak with rum. Mix 150 g of raisins with 150 g of butter and 150 g of powdered sugar until you achieve a smooth cream.

6. Assembling the dessert:

Spread the remaining base with apricot jam, squeeze a little lemon juice on top, then add the raisin mixture. Cut the reserved base into small cubes and evenly place them on top.

7. Preparing the glaze:

To finish the Betivana, mix 150 g of powdered sugar, 2 tablespoons of cocoa powder, 3 tablespoons of boiling water, and 2 tablespoons of oil in a small bowl. Stir quickly until you achieve a smooth and shiny glaze. Pour the glaze over the dessert, allowing it to gently drip over the edges. If desired, sprinkle some shredded coconut for a more festive look.

8. Serving:

Let the dessert sit in the fridge for a few hours to allow the flavors to develop. Betivana is best served cut into cubes, making it perfect to enjoy alongside a fragrant coffee or warm tea.

Tips and useful advice:

- For an extra flavor boost, you can add a few drops of vanilla essence to the batter.
- If you want to experiment, try replacing the raisins with dried peaches or other dried fruits.
- Make sure the base is completely cooled before adding the glaze; otherwise, it will melt.
- Betivana can be stored in the fridge for a few days, becoming even tastier as the flavors meld.

Frequently Asked Questions:

1. Can I replace the rum?
Yes, if you prefer to avoid alcohol, you can use fruit syrup or rum-flavored water.

2. What other fruits can I use instead of raisins?
You can experiment with dried cranberries, apricots, or even chopped nuts for a different texture.

3. How can I make the dessert less sweet?
Reduce the amount of sugar in the recipe and use sugar-free jam.

4. Is this dessert suitable for vegans?
You can adapt the recipe using flax eggs and vegan butter to make Betivana vegan-friendly.

This Betivana recipe is not just a delicious dessert but also a way to create beautiful memories around the table. Try making it and enjoy every moment of this culinary process. Bon appétit!