Căpșunica, strawberry juice-glazed cake

Name: Căpșunica, strawberry juice-glazed cake
Ingredients: 6 eggs; 6 tablespoons sugar; 150 ml oil; 6 tablespoons flour; 2 tablespoons Nesquik; 1 packet baking powder (10 g); 150 g butter; 150 g sugar; 500 g farmer’s cheese; 1 teaspoon rum extract; 800 ml still strawberry juice; 2 packets vanilla pudding mix (80 g); 6 tablespoons sugar

Dessert - Căpșunica, strawberry juice-glazed cake by Adriana M. - Recipia

Căpșunica is a cake served cold, cut into squares, with a cocoa sponge, a farmer’s cheese filling and a glaze made with strawberry juice. Once chilled, the filling sets between the layers, and the pudding makes a soft glaze that’s easy to portion when the cake is cold. I choose well-drained, smooth farmer’s cheese so I can spread the filling without lumps. Prep: 30 minutes. Cook: 30 minutes. Rest: 210 minutes. Total time: 270 minutes. Serves: 12. About 480 kcal and 9 g protein per serving.

Ingredients

For the sponge

6 eggs
6 tablespoons sugar
150 ml oil
6 tablespoons flour
2 tablespoons Nesquik
1 packet baking powder (10 g)

For the filling

150 g butter
150 g sugar
500 g farmer’s cheese
1 teaspoon rum extract

For the glaze

800 ml still strawberry juice
2 packets vanilla pudding mix (80 g)
6 tablespoons sugar

Preparation

1. Heat the oven to 180°C. Separate the eggs and beat the yolks with 6 tablespoons of sugar until pale. 2. Pour the oil over the yolks and mix. Fold in the flour, baking powder and Nesquik, then gently fold in the beaten egg whites. 3. Pour the batter into a baking-paper-lined pan. Bake for 25 minutes, until a toothpick comes out clean, then leave the sponge to cool for 45 minutes. 4. Beat the butter with 150 g of sugar, then add the farmer’s cheese and rum extract. Spread the filling over the sponge and refrigerate for 30 minutes. 5. Mix the pudding powder and 6 tablespoons of sugar with the cold juice. Put it over the heat and cook for 5 minutes, whisking, until thickened. Leave the pudding for 15 minutes, until it is lukewarm, then pour it over the filling. 6. Refrigerate the cake for 120 minutes, until the glaze firms up.

Notes

If the farmer’s cheese has a lot of whey, leave it to drain. Press coarse cheese through a sieve before adding it to the filling. The sponge can be baked a day ahead and kept covered. The cake keeps, covered, in the fridge for up to 3 days. I cut it cold and serve it with black tea. For a different flavor, you can replace the rum extract with 1 teaspoon of vanilla extract; the cake contains gluten, dairy and eggs.