Carpathian Cake a la Merisor
Carpathian Cake a la Merisor – A Delicacy That Will Delight Your Taste Buds
Are you looking for a quick dessert recipe that surprises with its rich flavor and spectacular appearance? Then, Carpathian Cake a la Merisor is the perfect choice! This cake is a perfect combination of thin layers and a delicious cocoa cream that will remind you of beautiful moments spent with loved ones. Although preparing it takes a little time, the final result is worth every minute invested.
Preparation Time: 1 hour
Baking Time: 40 minutes
Total Time: 1 hour 40 minutes
Number of Servings: 12-16 servings
Ingredients
For the layers:
- 3 eggs
- 250 g granulated sugar
- 5 g iodized salt
- 5 ml vinegar
- 250 ml sunflower oil
- 250 ml milk (1.8% fat)
- 1 teaspoon baking soda
- 1250 g white wheat flour
For the cream:
- 2000 ml milk (1.8% fat)
- 800 g granulated sugar
- 500 g butter (60% fat)
- 350 g white wheat flour
- 100 g cocoa powder
For decoration:
- 200 g coconut
- 100 g sweet pearls
Short History
Although the name of this cake evokes images of mountain peaks, its recipe is not tied to a specific geographical region. Inspired by the culinary traditions of several cultures, Carpathian Cake a la Merisor combines simple ingredients to create a sophisticated dessert that has become popular in many households.
Preparing Carpathian Cake a la Merisor
Step 1: Preparing the Layers
1. In a large bowl, beat the 3 eggs with 250 g of granulated sugar and a pinch of salt. Use a mixer to achieve a fluffy and airy mixture.
2. Gradually add 250 ml of milk and 250 ml of oil. Mix well until all ingredients are combined.
3. Extinguish the baking soda with vinegar and add it to the mixture. Mix well.
4. Start adding 1250 g of flour gradually, kneading by hand until you obtain an elastic dough. This may be the less pleasant part, but it is essential for the final texture of the layers.
5. Wrap the dough in cling film and let it chill for about 30 minutes.
Step 2: Preparing the Cream
1. In a heavy-bottomed pot, melt 800 g of granulated sugar, stirring continuously to avoid burning. Once melted, you will obtain a thick liquid.
2. In another pan, heat 2000 ml of milk to prevent it from sticking.
3. Mix 350 g of flour with 100 g of cocoa and add them in one go to the melted sugar (make sure the pot is off the heat). Stir vigorously to avoid lumps.
4. Gradually add the hot milk, continuing to stir until you obtain a homogeneous mixture.
5. After it has cooled slightly, incorporate 500 g of diced butter, mixing until it melts and combines. Let the cream chill for at least 3 hours.
Step 3: Baking the Layers
1. Divide the dough into 7 equal parts and roll each part on a sheet of parchment paper to bake the layers evenly.
2. Preheat the oven to 180°C and bake each layer for 6-7 minutes. The layers should be blond, not browned.
3. Wait for the layers to cool completely, ideally letting them rest for 2 hours or until the next day.
Step 4: Assembling the Cake
1. Place the first layer on a platter lined with cling film and spread 4-5 tablespoons of cream on top.
2. Continue adding layers and cream until all ingredients are used.
3. Use the remaining cream to cover the cake, ensuring all imperfections are masked.
4. Decorate with coconut and sweet pearls for an attractive appearance.
Step 5: Serving and Variations
Carpathian Cake a la Merisor can be served plain or alongside a scoop of vanilla ice cream or a chocolate sauce. If you want to explore different variations, you can try adding fresh fruits between the layers, such as strawberries or raspberries, for an extra touch of freshness.
Practical Tips
- Ensure all ingredients are at room temperature before you start preparing. This will help with better homogenization.
- Use a well-preheated oven to achieve perfectly baked layers. An electric oven tends to provide more even baking.
- If you have leftover cream, don’t panic! You can use it to fill pancakes or as a glaze for other cakes.
Frequently Asked Questions
1. Can I use other types of flour?
Yes, you can use whole wheat flour or almond flour, but the texture and flavor will vary.
2. How can I store the cake?
Store the cake in an airtight container in the refrigerator for up to a week.
3. Is it possible to freeze the cake?
Yes, you can freeze the cake, but it is recommended to assemble and decorate it after thawing.
Conclusion
Carpathian Cake a la Merisor is more than just a dessert – it is a symbol of patience and love for cooking! With every bite, you will feel the richness of the cocoa cream and the delicate texture of the layers, and each slice will bring a smile to the faces of your loved ones. Try this recipe and turn your meals into memorable moments! Enjoy!
Ingredients: For the sheets: 3 eggs, 250 g granulated sugar, 5 g iodized salt, 5 ml food vinegar, 250 ml sunflower oil, 250 ml 1.8% fat milk, 1 teaspoon baking soda, approx. 1250 g white wheat flour. For the cream: 2000 ml 1.8% fat milk, 800 g granulated sugar, 500 g 60% fat butter, 350 g white wheat flour, 100 g cocoa powder. For decoration: approx. 200 g coconut, approx. 100 g sweet pearls.
