The Drunkard Cake

Betivul Cake: a decadent delight for special moments

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12

The History of Betivul Cake

Betivul Cake has a fascinating story, linked to culinary traditions that blend sweetness with enticing aromas. This cake was created to bring joy during festive moments, based on simple ingredients but with a strong impact on taste. Its name may allude to its rich character and the deep flavors that blend perfectly, bringing an unforgettable experience to the table.

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of cold water
- 300 g sugar
- 250 g flour
- ½ packet baking powder
- Juice and zest of ½ lemon
- 1 packet vanilla sugar or 1 vial of vanilla essence

For the cream:
- ½ of the base
- 200 ml rum (or 250 ml milk and 2 rum essences for a kid-friendly version)
- 250 g ground walnuts
- 100 g butter, at room temperature
- Juice and zest of ½ lemon
- 5 tablespoons powdered sugar
- A cup of pitted sour cherries (or non-alcoholic cherries)

For the glaze:
- 150 g powdered sugar
- 2 tablespoons boiling water
- 2 tablespoons cocoa
- 1 tablespoon butter

Step-by-step preparation

Step 1: Preparing the base
Start by preparing the cake base. In a large bowl, beat the egg yolks with 200 g of sugar until it becomes a fluffy cream. Make sure the sugar is completely dissolved to achieve an airy base. Then, add the 6 tablespoons of cold water and mix well.
In another bowl, combine the flour with the baking powder. Gradually add the flour mixture, alternating with the lemon juice and zest to bring a touch of freshness.

Step 2: Beating the egg whites
In another clean bowl, beat the egg whites until foamy. Once they start to thicken, add the remaining 100 g of sugar and continue beating until you achieve a firm meringue. This is key for a fluffy base, so don’t skip this step!

Step 3: Combining the mixtures
Carefully fold the beaten egg whites into the yolk mixture using a spatula. This helps to maintain the air in the egg whites, essential for the light texture of the base.

Step 4: Baking
Pour the mixture into the prepared pan, greased and lined with flour or baking paper. Bake the base in a preheated oven at 180°C for about 30 minutes. Check if it’s done using a toothpick: if it comes out clean, the base is perfect!

Step 5: Preparing the cream
After the base has cooled, carefully cut it in half horizontally. Take half of the base and crumble it into a bowl. Add the rum (or milk and rum essences), ground walnuts, butter, lemon juice and zest, and powdered sugar. Mix well until you achieve a smooth and delicious cream.

Step 6: Assembling the cake
Spread apricot jam on the base to add a layer of sweetness. Evenly spread the cream over the filled base and add the pitted cherries. They will bring a perfect contrast of acidity and flavor. Cover with the other half of the base.

Step 7: Preparing the glaze
To finish the cake, prepare the glaze by mixing powdered sugar with boiling water, cocoa, and butter. Mix until it becomes a smooth and glossy composition. Spread the glaze evenly over the cake and let it cool.

Serving and variations

Betivul Cake is perfect for any occasion, whether it’s a family celebration or a gathering with friends. It can be served plain or with a chocolate sauce, alongside a scoop of vanilla ice cream for a pleasant contrast. Additionally, if you prefer a more intense flavor, you can replace the apricot jam with raspberry or cherry jam.

Frequently asked questions

1. Can it be prepared a day in advance?
Yes, Betivul cake keeps well in the refrigerator and the flavor gets even better as it cools.

2. Can I use other types of nuts?
Of course! Pecan or almond flour provides different and interesting flavors.

3. If I don’t have rum, what can I use instead?
Besides milk with rum essences, you can use orange juice or even a vanilla infusion for a delicate flavor.

Nutritional benefits

Betivul Cake is not only delicious but also a source of nutrients. Nuts are rich in healthy fats, proteins, and antioxidants, while lemon adds vitamin C, essential for health. However, considering the sugar and fat content from butter, it is recommended to be consumed in moderation.

Estimated calories: 380 calories per serving (depending on portion size and ingredients used)

Useful tips

- Make sure all ingredients are at room temperature before you start preparing.
- If you want a taller base, you can use a smaller pan, but the baking time will change.
- You can experiment with flavors by adding cinnamon or nutmeg to the base mixture.

Happy cooking! Remember that every cake is a story, and in the end, when you savor a slice of Betivul Cake, you will understand why it is so loved and appreciated by those who taste it. Bon appétit!

 Ingredients: Base: 6 eggs, 6 tablespoons cold water, 300 g sugar, 250 g flour, 1/2 packet baking powder, 1 lemon, 1 packet vanilla sugar or 1 vial vanilla essence. Cream: half of the base, 200 ml rum, 250 g ground walnuts, 100 g butter, juice and zest from 1/2 lemon, 5 tablespoons powdered sugar, a cup of pitted sour cherries (you can also use cherries without alcohol). Glaze: 150 g powdered sugar mixed with 2 tablespoons boiling water, 2 tablespoons cocoa, 1 tablespoon butter.

 Tags:  rome sour cherries nut unt chocolate