Sometimes I make Tăvălită when I need a simple cake, but with something 'childhood-like'. Recently, I've started experimenting with raspberry syrup, but the classic slightly orange-flavored base and chocolate syrup remain the foundation. The hardest part is waiting for the base to cool before cutting it, the rest goes pretty quickly.
Quick Info
Total time: about 2 hours (including cooling time)
Preparation time: 20-30 minutes
Baking time: varies depending on the oven, until it passes the toothpick test (usually 35-40 minutes)
Servings: depends on how you cut the cake, usually 20-30 small pieces
Difficulty: medium
Recipe type: homemade cake, classic dessert
Ingredients
For the base:
300 g sugar
2 eggs
60 g butter
2 tablespoons honey
200 g milk
grated orange peel (ideally from an untreated orange)
500 g flour
1 packet baking powder
For the syrup:
250 g sugar
5 tablespoons milk
200 g butter
50 g chocolate
rum essence (to taste)
coconut (for rolling the cakes)
Preparation method
1. Preheat the oven to 180°C and line a baking tray with parchment paper. I recommend not skipping the paper, it helps with removing and cutting.
2. In a large bowl, whisk the eggs with the sugar until frothy, like a light-colored cream. This takes about 5-6 minutes on high speed, I don't rush here.
3. Add the soft butter, then the honey, and mix again. Gradually pour in the milk to avoid thinning the mixture too quickly. Mix well until homogeneous.
4. Separately, combine the flour with the baking powder and grated orange peel. Add them to the wet mixture in 2-3 batches. First, use a whisk, then a spatula, to avoid lumps.
5. Pour the batter into the prepared tray and level it. Baking time depends on the oven; it takes about 35-40 minutes for me, but I check with a toothpick in the center. I don't open the oven before 25 minutes.
6. Once done, remove the base from the tray with the paper and let it cool completely on a rack. It's important for it to be cold before cutting; otherwise, it crumbles.
7. For the syrup: in a small pot, melt the butter, milk, and sugar over low heat. Stir constantly to prevent sticking until everything melts.
8. When the butter and sugar have dissolved, add the broken chocolate pieces and let it melt. Stir gently, then turn off the heat and add rum essence to taste.
9. Cut the cooled base into small cubes. The pieces shouldn't be too large to avoid breaking when rolling.
10. Quickly dip each piece in the chocolate syrup, then roll it in coconut. I work with clean hands and quickly to prevent the base from getting too soft.
11. Finally, let them cool on a platter so the syrup hardens on the outside.
Why I make this recipe often
Tăvălită is the kind of cake that doesn't require expensive ingredients and keeps well for a few days. The base always comes out fluffy, and the coconut with the chocolate syrup makes everything consistent, not too sweet. It's also easy to transport for events or picnics.
Tips and variations
Tips
- Don't cut the base until it's completely cool; otherwise, it will break.
- Quickly dip each piece in syrup; don't let them soak completely, or they become too soft.
- Use food gloves if you want to avoid getting messy while rolling.
Substitutions
- Honey can be omitted or replaced with maple syrup, but it gives a subtle flavor, so it's worth using.
- You can use any type of chocolate you have on hand, dark or milk.
- Orange peel can be replaced with lemon peel for a different flavor.
Variations
- For extra flavor, you can add a little coffee to the syrup.
- Sometimes I dip in raspberry syrup instead of chocolate syrup for a fruity note. You can mix coconut with a bit of syrup if you want a moist layer.
- If you want a different look, roll the dipped pieces in cocoa or crushed nuts.
Serving ideas
- Goes well with coffee or as a packed dessert.
- Can be placed in boxes and given at events or school; it doesn't crumble easily.
Frequently asked questions
1. What kind of pan is best for baking the base?
A medium-sized rectangular pan is sufficient; it's important that it’s not very deep.
2. Can I use another type of flour?
The recipe works with regular white flour. I haven't tried whole wheat flour, but it would probably turn out denser.
3. What kind of chocolate do I use for the syrup?
You can use whatever you have on hand. I either use simple milk chocolate or leftover cooking chocolate.
4. Why does the base break when I cut it?
Most often because it's not completely cool. If it's too warm, it crumbles much easier.
5. How long can I keep the cake at room temperature?
It keeps well for 3-4 days in a closed box. If it's very warm in the house, keep it in the fridge.
Nutritional values (estimates)
One serving (a medium piece) has about 160-180 kcal, with 23-25g carbohydrates, 7-8g fats, 2-3g proteins. Values may vary depending on how much syrup each piece absorbs and how much coconut you use. It's a dessert with sugar and butter, so it's not diet-friendly, but a small piece is enough.
Storage and reheating
Tăvălită keeps well at room temperature in a closed box for up to 4 days. If you want to keep it longer, store it in the fridge, but the syrup may harden on the outside. It doesn't lend itself to reheating; it's eaten cold or at room temperature. If you notice it drying out after 2-3 days, you can sprinkle each piece with a little warm milk, but it won't have the original texture.
Quick Info
Total time: about 2 hours (including cooling time)
Preparation time: 20-30 minutes
Baking time: varies depending on the oven, until it passes the toothpick test (usually 35-40 minutes)
Servings: depends on how you cut the cake, usually 20-30 small pieces
Difficulty: medium
Recipe type: homemade cake, classic dessert
Ingredients
For the base:
300 g sugar
2 eggs
60 g butter
2 tablespoons honey
200 g milk
grated orange peel (ideally from an untreated orange)
500 g flour
1 packet baking powder
For the syrup:
250 g sugar
5 tablespoons milk
200 g butter
50 g chocolate
rum essence (to taste)
coconut (for rolling the cakes)
Preparation method
1. Preheat the oven to 180°C and line a baking tray with parchment paper. I recommend not skipping the paper, it helps with removing and cutting.
2. In a large bowl, whisk the eggs with the sugar until frothy, like a light-colored cream. This takes about 5-6 minutes on high speed, I don't rush here.
3. Add the soft butter, then the honey, and mix again. Gradually pour in the milk to avoid thinning the mixture too quickly. Mix well until homogeneous.
4. Separately, combine the flour with the baking powder and grated orange peel. Add them to the wet mixture in 2-3 batches. First, use a whisk, then a spatula, to avoid lumps.
5. Pour the batter into the prepared tray and level it. Baking time depends on the oven; it takes about 35-40 minutes for me, but I check with a toothpick in the center. I don't open the oven before 25 minutes.
6. Once done, remove the base from the tray with the paper and let it cool completely on a rack. It's important for it to be cold before cutting; otherwise, it crumbles.
7. For the syrup: in a small pot, melt the butter, milk, and sugar over low heat. Stir constantly to prevent sticking until everything melts.
8. When the butter and sugar have dissolved, add the broken chocolate pieces and let it melt. Stir gently, then turn off the heat and add rum essence to taste.
9. Cut the cooled base into small cubes. The pieces shouldn't be too large to avoid breaking when rolling.
10. Quickly dip each piece in the chocolate syrup, then roll it in coconut. I work with clean hands and quickly to prevent the base from getting too soft.
11. Finally, let them cool on a platter so the syrup hardens on the outside.
Why I make this recipe often
Tăvălită is the kind of cake that doesn't require expensive ingredients and keeps well for a few days. The base always comes out fluffy, and the coconut with the chocolate syrup makes everything consistent, not too sweet. It's also easy to transport for events or picnics.
Tips and variations
Tips
- Don't cut the base until it's completely cool; otherwise, it will break.
- Quickly dip each piece in syrup; don't let them soak completely, or they become too soft.
- Use food gloves if you want to avoid getting messy while rolling.
Substitutions
- Honey can be omitted or replaced with maple syrup, but it gives a subtle flavor, so it's worth using.
- You can use any type of chocolate you have on hand, dark or milk.
- Orange peel can be replaced with lemon peel for a different flavor.
Variations
- For extra flavor, you can add a little coffee to the syrup.
- Sometimes I dip in raspberry syrup instead of chocolate syrup for a fruity note. You can mix coconut with a bit of syrup if you want a moist layer.
- If you want a different look, roll the dipped pieces in cocoa or crushed nuts.
Serving ideas
- Goes well with coffee or as a packed dessert.
- Can be placed in boxes and given at events or school; it doesn't crumble easily.
Frequently asked questions
1. What kind of pan is best for baking the base?
A medium-sized rectangular pan is sufficient; it's important that it’s not very deep.
2. Can I use another type of flour?
The recipe works with regular white flour. I haven't tried whole wheat flour, but it would probably turn out denser.
3. What kind of chocolate do I use for the syrup?
You can use whatever you have on hand. I either use simple milk chocolate or leftover cooking chocolate.
4. Why does the base break when I cut it?
Most often because it's not completely cool. If it's too warm, it crumbles much easier.
5. How long can I keep the cake at room temperature?
It keeps well for 3-4 days in a closed box. If it's very warm in the house, keep it in the fridge.
Nutritional values (estimates)
One serving (a medium piece) has about 160-180 kcal, with 23-25g carbohydrates, 7-8g fats, 2-3g proteins. Values may vary depending on how much syrup each piece absorbs and how much coconut you use. It's a dessert with sugar and butter, so it's not diet-friendly, but a small piece is enough.
Storage and reheating
Tăvălită keeps well at room temperature in a closed box for up to 4 days. If you want to keep it longer, store it in the fridge, but the syrup may harden on the outside. It doesn't lend itself to reheating; it's eaten cold or at room temperature. If you notice it drying out after 2-3 days, you can sprinkle each piece with a little warm milk, but it won't have the original texture.