Eufrosina Cake

Eufrosina Cake: A Fall Delight

To celebrate a special day, like your mother's name day, nothing compares to a homemade cake filled with flavors and love. Today, I will reveal the secret to making an Eufrosina cake, a dessert that delights the senses not only with its taste but also with its elegant appearance. With a fluffy sponge cake soaked in rum, a smooth hazelnut cream, vanilla glaze, and a spectacular decoration, this cake is sure to become the star of any festive meal. Let’s get started!

Total preparation time: Approximately 2 hours
Servings: 12

Ingredients

For the sponge cake:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 1 teaspoon of baking powder
- A pinch of salt
- 1 tablespoon of lemon juice
- A little lemon zest (grated)
- 1 cup of oil

For the syrup:
- 350 ml water
- 4 tablespoons of sugar
- 1 teaspoon of orange zest (from a jar)
- 2 teaspoons of rum essence (or to taste)

For the hazelnut cream:
- 2 egg yolks
- 350 ml milk
- 3 tablespoons of sugar
- 2 heaping tablespoons of flour
- Half a vanilla pod
- 100 g butter
- A few roasted hazelnuts
- 150 ml whipped cream

For decoration:
- 200 ml liquid cream
- 50 g dark chocolate
- 100 g white chocolate
- 2 tablespoons of milk
- Colorful sugar flowers
- Chocolate letters (for a personalized message)

Instructions

Step 1: Making the sponge cake
1. Separate the eggs: Start by separating the egg whites from the yolks. It’s essential to use a clean, dry bowl to beat the egg whites at maximum speed.
2. Beating the egg whites: Add a pinch of salt to the egg whites and beat until you achieve a firm foam. When the egg whites are almost beaten, add the lemon juice and continue beating.
3. Adding the sugar: Gradually incorporate the sugar and continue beating until you get a glossy, firm foam.
4. Incorporating the yolks: Add the yolks one at a time, along with the oil, lemon zest, baking powder, and flour. Mix gently with a spatula to avoid losing air from the mixture.
5. Baking: Pour the mixture into a round pan lined with parchment paper and bake in a preheated oven at 180°C for about 35 minutes. Test with a toothpick – if it comes out clean, the sponge cake is ready.

Step 2: Making the syrup
1. Boiling the syrup: In a small pot, add the water, sugar, and orange zest. Boil for 5 minutes, stirring occasionally.
2. Flavoring: Once the syrup is ready, remove it from the heat and add the rum essence. Let it cool.

Step 3: Making the hazelnut cream
1. Heating the milk: In a small pot, heat the milk without boiling it.
2. Mixing: In a saucepan, mix the egg yolks with the sugar, vanilla seeds, and flour. Slowly pour in the warm milk and mix well.
3. Thickening the cream: Place the saucepan over medium heat and add the vanilla pod. Cook the mixture, stirring constantly, until it thickens. When the cream reaches the desired consistency, remove it from the heat and incorporate the butter. Allow it to cool.
4. Preparing the hazelnuts: Toast the hazelnuts in a dry pan until golden. Once cooled, peel and finely grind them in a coffee grinder.
5. Completing the cream: Add the ground hazelnuts to the cooled cream and fold in the whipped cream. Mix well to achieve a smooth cream.

Step 4: Assembling the cake
1. Cutting the sponge cake: Once the sponge cake has cooled, cut it into two layers, ensuring the base is thicker than the top.
2. Soaking: Use the prepared syrup to soak each layer of sponge cake, allowing it to absorb the flavors.
3. Filling the cake: Spread the hazelnut cream on the bottom layer, then place the top layer on top.

Step 5: Decorating the cake
1. Preparing the glaze: Heat a tablespoon of milk and add the broken white chocolate. Stir until completely melted.
2. Applying the glaze: Pour the white chocolate glaze over the top of the cake, followed by the reserved vanilla cream.
3. Whipping the cream: Whip the remaining cream until it becomes silky and use it to decorate the sides of the cake.
4. Finishing touches: Sprinkle colorful sugar flowers and add the dark chocolate glaze, prepared similarly to the white chocolate, to create a contrasting effect. You can use chocolate letters for a personalized message.

Chef’s Tip
For an even more intense flavor, let the cake chill for a few hours or even overnight before serving. This will allow the flavors to blend perfectly.

Variations and Combinations
This cake pairs wonderfully with a cup of aromatic coffee or a berry fruit tea to enhance the hazelnut flavor. If you want to experiment, you can replace the hazelnuts with walnuts or almonds, and the syrup can be flavored with other essences. You can also add some chocolate pieces to the cream for a crunchy texture.

Nutritional Information
Each serving contains approximately:
- Calories: 350 kcal
- Fat: 20 g
- Protein: 6 g
- Carbohydrates: 35 g

Frequently Asked Questions
1. Can I use whole wheat flour? Yes, you can use whole wheat flour, but the texture of the sponge cake will be different.
2. How can I make the cake less sweet? Reduce the amount of sugar in the cream and syrup.
3. What other flavors can I use? You can experiment with coffee flavors or even citrus essences.

The Eufrosina cake is more than just a dessert; it’s a culinary experience that brings joy and warmth to every slice. So, don’t hesitate, prepare it and enjoy delicious moments with your loved ones! Enjoy!