The Drunkard Cake

Betivul Cake: A Delicacy with a Story

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Betivul Cake is a classic recipe often associated with moments of celebration and joy, bringing together the enticing flavors of nuts, lemon, and sour cherries. This cake is not just a dessert, but a true culinary experience, with a rich taste and fluffy texture that will make you come back for more. Let's embark on this culinary adventure together!

Ingredients

For the base:
- 6 fresh eggs
- 6 tablespoons of cold water
- 300 g sugar
- 250 g flour
- 1/2 packet of baking powder
- Juice of 1/2 lemon
- 1 packet of vanilla sugar or 1 vial of vanilla essence

For the cream:
- Half of the base (from the one prepared earlier)
- 200 ml rum (or a non-alcoholic version)
- 250 g ground walnuts
- 100 g butter (or margarine)
- Juice and zest from 1/2 lemon
- 5 tablespoons of powdered sugar
- A small cup of pitted sour cherries (you can also use non-alcoholic cherries)

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

Step by Step

1. Preparing the base

- Start by separating the egg whites from the yolks. In a large bowl, beat the yolks with 200 g of sugar until creamy and a deep yellow color. This step is crucial as the incorporated air will make the base fluffier.
- Add the 6 tablespoons of cold water, mixing constantly to achieve a homogeneous composition.
- Sift the flour together with the baking powder and gradually incorporate them into the yolk mixture, stirring with a spatula to avoid lumps.
- Add the lemon juice and vanilla sugar or essence for extra flavor.
- In another bowl, beat the egg whites on high speed, gradually adding the remaining sugar (100 g) until you achieve a firm meringue. This step is essential for giving volume to the base.
- Gently fold the meringue into the yolk mixture, mixing with up-and-down motions to keep the air.
- 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 or until the base is firm to the touch and golden.

2. Preparing the cream

- Once the base has completely cooled, cut it horizontally in half. One half will be used for the cream, while the other will remain to form the base of the cake.
- Crumble the half of the base into a large bowl. Add the rum, ground walnuts, butter (which should be at room temperature), lemon juice and zest, and powdered sugar. Mix well until you obtain a homogeneous composition.
- Fold in the pitted cherries, ensuring they are evenly distributed in the cream.

3. Assembling the cake

- Spread apricot jam on the base layer to add an extra layer of flavor and moisture.
- Evenly distribute the cream over the base layer, ensuring it is completely covered.
- Place the other half of the base on top and gently press down to secure.

4. Preparing the glaze

- In a bowl, mix the powdered sugar with boiling water, cocoa, and butter. Stir well until the glaze becomes smooth and shiny.
- Pour the glaze over the cake, allowing it to drip down the sides for a rustic and appealing look.

Serving

Betivul Cake is delicious both warm and cold. You can serve it plain or alongside a scoop of vanilla ice cream, which will perfectly contrast the intense flavors of the cake. Additionally, a glass of white wine or a mint lemonade is an excellent choice to complement this culinary experience.

Practical Tips

- Make sure the eggs are at room temperature before using them, as they whip better and help achieve a fluffier base.
- You can experiment with different types of nuts, such as almonds or hazelnuts, to add a personal touch.
- If you want to reduce the sugar content, you can replace some of the sugar in the cream with a natural sweetener.

Nutritional Benefits

Betivul Cake contains nutrient-rich ingredients, such as nuts, which are an excellent source of essential fatty acids, proteins, and vitamins. Additionally, lemon provides a boost of vitamin C, and rum can offer antioxidant benefits while delighting your taste buds.

Frequently Asked Questions

Can it be made without alcohol?
Of course! You can replace the rum with pineapple juice or rum-flavored water to maintain the pleasant taste.

How long can the cake be stored?
Betivul Cake keeps well in the refrigerator for 3-4 days, but it is just as delicious the next day.

Can I use other fruits instead of sour cherries?
Absolutely! You can experiment with cherries, raspberries, or even canned peaches to give the cake a different note.

Betivul Cake is more than just a dessert; it is a family story, a recipe that can be passed down through generations. So, don't hesitate to gather your family around the table and enjoy this delicacy together! I invite you to explore, experiment, and savor every bite!

 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 or margarine * 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, and 1 tablespoon butter.