Petre Roman Cake

Hello! I'm Nicoleta, and today I will take you on a culinary adventure into the world of delicious cakes. I will present a recipe that I adore and that will surely become a favorite in your family, due to its simplicity and spectacular presentation. It's a fluffy cake with a fine cream and a caramel topping, perfect for any occasion.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8-10

This cake is a perfect combination of a light base and a delicious cream, while the caramel added at the end gives it a sophisticated look and an irresistible taste. Over time, many variations of this recipe have developed, but today we will stick to the classic version, with a few adjustments to enhance its flavor.

Ingredients

For the base:
- 5 fresh eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour

For the cream:
- 500 ml of whole milk
- 4 tablespoons of flour
- 1 egg
- 150-200 g of sugar (depending on preferences)
- 50-100 g of margarine (or butter for a richer taste)
- 1-2 drops of vanilla essence
- Juice of one small lemon
- 50 g of coconut

For the caramel:
- 200 g of sugar

For decoration:
- Whipped cream
- Grated chocolate (for an elegant look)

Step by step

1. Preparing the base

The first step is to take care of the base, which is the foundation of this cake. Start by separating the egg whites from the yolks. It is important to use fresh eggs, as they will contribute to a more stable foam.

- Helpful tips: Make sure the bowl you will use to beat the egg whites is clean and dry. Even a small amount of fat or water can prevent you from achieving a firm foam.

Beat the egg whites with a pinch of salt using an electric mixer until they become stiff. Gradually add the sugar, continuing to mix until the sugar dissolves completely and you achieve a glossy foam. Do the inversion test: turn the bowl upside down – if the foam doesn’t move, you’re on the right track!

Now, add the sifted flour, mixing with a wooden spoon in gentle up-and-down motions. This will keep the air in the mixture, ensuring that the base will be fluffy.

- Trick: You can add a teaspoon of baking powder to achieve an even fluffier base, but it is not mandatory.

Pour the mixture into a greased and floured baking pan (or lined with parchment paper) and bake in a preheated oven at 180°C for 30 minutes. Check if it’s done by inserting a toothpick in the center; if it comes out clean, the base is perfect!

2. Preparing the cream

While the base is in the oven, let’s take care of the cream. Beat one egg with the sugar in a bowl until it becomes a whitish mixture. Add the flour and mix well, then gradually pour in the milk, stirring continuously to avoid lumps.

- Suggestion: Use whole milk for a richer and creamier cream.

Put the mixture on low heat and stir constantly until it starts to boil. Let it boil for 2-3 minutes, then remove it from the heat and add the margarine, whisking until it completely melts. After the cream has cooled slightly, add the vanilla essence, coconut, and lemon juice to give it a fresh note.

3. Assembling the cake

Once the base has completely cooled, it’s time to assemble it. Caramelize the sugar in a pot until it turns golden and liquid. Be careful, as caramelized sugar can burn quickly. Pour the caramel over the base, making sure to cover the entire surface evenly.

- Note: You can use brown sugar for a caramel with a deeper flavor.

Let the caramel set a little, then add the cream on top. Place the cake in the refrigerator to cool completely and for the cream to firm up.

4. Decorating

Before serving, decorate the cake with whipped cream and grated chocolate. This will not only add extra flavor but will also make the cake look even more appetizing.

Final tip

If you want to break out of the mold, you can add some fresh berries or banana slices between the cream layer and the caramel for a touch of freshness and color.

Nutritional information

This cake is an explosion of flavors and textures. Each serving (approximately 100 g) contains about 300 kcal, and the ingredients use moderate amounts of sugar and fats. Coconut is an excellent source of fiber and healthy fats, while eggs provide valuable proteins.

Frequently asked questions

1. Can I use another type of oil for the base?
- Yes, you can use sunflower oil or melted butter for a richer taste.

2. How can I keep the cake fresh longer?
- It is recommended to keep the cake in the refrigerator, covered, to maintain its freshness.

3. Can I replace margarine with butter?
- Certainly! Butter will provide a more intense flavor and a finer texture to the cream.

4. What other drinks pair well with this cake?
- A flavored coffee or a fruit tea pairs perfectly with this cake.

I hope this recipe brings joy and delicious moments to your kitchen! Don't forget to share the final result with your loved ones and enjoy every bite. Bon appétit!

 Ingredients: For the base: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour. For the cream: 500 ml of milk, 4 tablespoons of flour, 1 egg, 150-200 g of sugar, margarine (50-100 g), essence, lemon, coconut. For the caramel: 200 g of sugar. For decoration: whipped cream, grated chocolate.

 Tags:  petre roman cake