Ramo Cake

Cake "A la Ramo" – A Satisfying Delight with Sour Cherry Jam and Vanilla Cream

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Welcome to my kitchen! Today I will tell you about a special cake, born from my creative imagination. The "A la Ramo" cake is a delicious combination of meringue, sour cherry jam, fine vanilla cream, and coconut, topped with a caramel glaze. This is a tasty and very filling cake, perfect for impressing family and friends on any occasion.

A Brief History

Layered cakes are often found in culinary traditions around the world, appreciated for their varied texture and flavor combinations. "A la Ramo" brings a personal touch, combining classic ingredients in a unique way. The sour cherry jam, with its pleasant acidity, perfectly blends with the fine vanilla cream and coconut, offering a savory contrast.

Ingredients

Base:
- 6 eggs
- 4 tablespoons of water
- 10 tablespoons of sugar
- 10 tablespoons of flour
- 2 tablespoons of cocoa
- 1 packet of baking powder

Cream:
- 4 eggs
- 1 cup of sugar
- 1 vial of vanilla essence
- 250 g of butter (or margarine)

Filling:
- Approximately 250 g of sour cherry jam
- 80 g of coconut

Glaze:
- 200 g of sugar
- 2 tablespoons of oil

Nutritional Information
This cake contains a combination of proteins and carbohydrates that provide energy, as well as fats from butter, which contribute to creaminess. One serving (1/12 of the cake) has approximately 300 calories, making it an indulgent but tasty choice for special moments.

Step by Step

1. Preparing the base

- Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with 10 tablespoons of sugar and the 4 tablespoons of water until you obtain a thick and glossy meringue. This step is essential for achieving a fluffy base.
- Add the yolks, one by one, continuing to mix to incorporate them well.
- In another bowl, sift the flour, baking powder, and cocoa, then add the flour mixture to the meringue, gently folding with a spatula to maintain the aeration of the mixture.
- Pour the mixture into the prepared baking pan (greasing with butter and dusting with flour is a good idea to prevent sticking) and bake at 180°C for 25-30 minutes. Check with a toothpick to see if it is done (the toothpick should come out clean).

2. Preparing the cream

- In a saucepan, beat the 4 eggs with one cup of sugar. Place the saucepan over steam (put it above another saucepan with boiling water) and constantly stir with a whisk until the mixture thickens.
- Add the vanilla essence and let it cool.
- When the cream has cooled, beat the butter at room temperature until creamy and gradually add the egg cream, one tablespoon at a time, stirring continuously to avoid curdling.

3. Preparing the glaze

- In a saucepan, caramelize 200 g of sugar until it turns brown. Add the 2 tablespoons of oil and mix well. This caramel will add a crunchy note and an intense flavor to the cake.
- Pour the caramel over the assembled cake before it hardens.

4. Assembling the cake

- After the base has cooled, cut it in half horizontally.
- Place the first half on a platter, spread a generous layer of sour cherry jam, followed by a layer of cream.
- Cover with the other half of the base, then repeat the process with the remaining cream and sprinkle coconut on top.
- Finally, drizzle the caramel glaze in a thin stream, creating an attractive visual effect.

Serving Suggestions

The "A la Ramo" cake pairs perfectly with a cup of green tea or aromatic coffee. It is ideal for serving at birthdays, festive meals, or simply as a sweet indulgence after a long day.

Variations and Tips

- You can experiment with different types of jam, such as strawberry or raspberry, to add a personalized touch to your cake.
- Instead of coconut, you can use chocolate chips or roasted almonds for an extra texture.
- If you want a less sweet cake, reduce the amount of sugar in the egg cream or use a sugar-free jam.

Frequently Asked Questions

1. Why are the egg whites separated?
Separating the egg whites helps create an airy meringue, which will make the base fluffy and light.

2. How can I avoid curdling the cream?
Make sure the butter is at room temperature and gradually add the egg cream while constantly stirring.

3. Can I keep the cake for the next day?
Yes, the cake can be stored in the refrigerator for 2-3 days, but the caramel glaze may not be as crunchy.

I hope this recipe inspires you to experiment in the kitchen! The "A la Ramo" cake is more than just a sweet treat; it is a story of flavors and textures that will bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: batter: 6 eggs, 4 tablespoons water, 10 tablespoons sugar, 10 tablespoons flour, 2 tablespoons cocoa, 1 teaspoon baking powder; cream: 4 eggs, 1 cup sugar, 1 vial vanilla essence, 250 g butter or margarine, about 250 g sour cherry jam, 80 g coconut; glaze: 200 g sugar, 2 tablespoons oil.

 Tags:  vanilla cream cake