Vasile Cake
Vasile Cake - A Delight for Special Moments
When it comes to celebrations and special occasions, a delicious cake is always the star of the table. The recipe I will share today is traditional but with a personal touch, perfect for your father's name day or even for New Year's Eve. The Vasile Cake, with a walnut base, buttercream, and coffee, decorated with whipped cream, will delight any dessert lover. Let's get started!
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Servings: 12
Ingredients
For the base:
- 7 large eggs
- 5 tablespoons of sugar
- 3 tablespoons of flour
- 10 tablespoons of ground walnuts
- 1 teaspoon of baking powder
- A pinch of salt
For the syrup:
- 500 ml water
- 4 tablespoons of sugar
- Rum essence, to taste
For the cream:
- 200 g butter (82% fat)
- 3 tablespoons of sugar
- 1 packet of Bourbon vanilla sugar
- 2 tablespoons of unsweetened cocoa
- 1 teaspoon of instant coffee
For decoration:
- 200 ml liquid whipped cream
- Green decorative candies
- Orange peel (candied for an elegant decoration)
- Wafer flowers
Preparation
1. Preparing the base
Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls are completely clean and dry to achieve a perfect foam.
Whipping the egg whites: Use a mixer to beat the egg whites with a pinch of salt. Start at a low speed, gradually increasing until you achieve a firm foam. Add the sugar gradually, continuing to mix until the egg whites become glossy and firm.
Adding the yolks: Incorporate the yolks one at a time, gently folding with a spatula to avoid losing air in the mixture.
Dry ingredients: Sift together the flour, ground walnuts, and baking powder. Add the dry ingredients over the egg mixture, folding gently from the bottom up to maintain the airy texture.
Baking: Pour the mixture into a round pan lined with parchment paper and bake in a preheated oven at 180°C for 35 minutes. Check if it's done using the toothpick method - if it comes out clean, the base is perfect.
2. Preparing the syrup
Boiling: In a small pot, bring the water and sugar to a boil. Let it boil for 5 minutes, stirring occasionally, until the sugar completely dissolves.
Flavoring: After turning off the heat, add the rum essence, adjusting the amount to your preference. Let the syrup cool.
3. Preparing the buttercream
Whipping the butter: Make sure the butter is at room temperature. Use a mixer to beat it for one minute until creamy and light in color.
Adding ingredients: Incorporate the sugar, vanilla sugar, cocoa, and coffee. Mix well until you achieve a smooth and homogeneous cream.
4. Assembling the cake
Cutting the base: Once the base has completely cooled, cut it into two layers. A suggestion is to cut the bottom layer slightly thicker than the top layer for stability.
Soaking: Use the cooled syrup to soak each layer of the base, being careful not to soak it too much to avoid it falling apart.
Adding the cream: Spread the buttercream on the bottom layer, leveling it evenly, then place the top layer on.
5. Decorating the cake
Whipping the cream: Use a mixer to whip the liquid cream until it becomes fluffy, but do not overbeat it to avoid turning it into butter. Well-whipped cream will support the decorations.
Decoration: Cover the cake with whipped cream, making flowers or decorations as desired. Add decorative candies, orange peel, and wafer flowers for a festive look.
Cooling and serving
Once the cake is ready, refrigerate it for at least an hour so that the flavors meld perfectly. This cake is ideal to be served alongside a cup of coffee or a glass of sweet wine for a delightful culinary experience.
Practical tips
- Choose quality ingredients: Use good quality butter and freshly ground coffee for a perfect taste.
- Keep it fresh: The cake keeps well in the fridge for a few days, but it is best consumed within the first 2 days.
- Variations: You can experiment with other essence flavors, such as vanilla or almonds, to customize the cake to your taste.
Nutritional benefits
This cake, besides its flavor, contains nuts, which are an excellent source of healthy fats, protein, and antioxidants. The butter adds an extra boost of energy, and coffee can improve concentration and mood.
Frequently asked questions
1. Can I use other nuts? Yes, you can experiment with hazelnuts or almonds, but the taste will be different.
2. How can I make the cake less sweet? Reduce the amount of sugar in the syrup and cream, adjusting the essences to maintain flavor.
3. Can the cake be frozen? Yes, you can freeze the cake, but it is recommended to decorate it after thawing.
A personal note
I recommend sharing this cake with your loved ones, as the moments spent together enjoying a slice of Vasile Cake are those that remain etched in the soul. Whether it's an anniversary, a holiday, or just a quiet afternoon, this cake will bring smiles and joy!
Enjoy your meal! If you liked my recipe, don't hesitate to share it with friends or find it on my blog for more culinary inspirations.
The Base: Separate the eggs. Whip the egg whites with a pinch of salt using a mixer until they form peaks, then add the sugar and continue beating until the foam stiffens. Gradually add the egg yolks. Now add the baking powder, flour, and walnuts, and mix gently from the bottom up with a spoon to keep it fluffy and airy. Pour the mixture into a round baking pan lined with parchment paper and bake for 35 minutes. Once done, let it cool. The Syrup: Boil water with sugar for about 5 minutes, and after removing from heat, add your preferred essence; I used rum essence. Once both the base and syrup have cooled, cut the base in two and soak it. My advice: cut the cake not into two equal parts, but make the bottom layer thicker and the top layer a bit thinner than the base. This will help the cake better support its weight (when soaked and filled with cream) and prevent it from collapsing. The Buttercream: Beat the butter with a mixer for about a minute until it lightens in color, then add the sugar, vanilla sugar, cocoa, and coffee, and mix well. Now you can assemble the cake by adding the buttercream. The Decoration: Whip the liquid cream with a mixer until it becomes silky (if it remains too soft, the flowers won’t hold their shape, and if it’s too stiff, it will be difficult to decorate and will shrink in the fridge). Decorate the cake with whipped cream, decorations made from orange peel kept in sugar in a jar, flowers, and sugar ornaments. Refrigerate before serving. Enjoy your meal! If you liked my recipe, you can also find it on my blog:
Ingredients: for the base we need: 7 eggs; 5 tablespoons sugar; 3 tablespoons flour; 10 tablespoons walnuts; a pinch of baking powder; a teaspoon of salt for the cream we need: 200 g butter 82% fat; 3 tablespoons sugar; 1 packet Bourbon vanilla sugar; 2 tablespoons dark cocoa; 1 teaspoon coffee. for the syrup we need: 500 ml water; rum essence to taste; 4 tablespoons sugar. for decoration we need: 200 ml liquid cream; green decorative candies; orange peel (preserved in sugar in a jar) wafer flowers.
