Prince Nicolae Cake

Short and Natural Introduction

I came across this recipe while browsing through an old cookbook from Casa Capșa, looking for a suitable dessert for the holidays. A cake with almonds and pistachios caught my eye, which I slightly adjusted by adding spirulina and almond extract. I make it every time I want a cake that stands out from the usual ones. The combination of the soft sponge, dense cream, and whisky glaze feels balanced and manageable even for those with little experience.

Quick Info

Total Time: about 3 hours (including cooling)
Preparation Time: 1 hour
Baking Time: 35-40 minutes
Servings: 10-12
Difficulty: medium
Recipe Type: birthday or holiday cake

Ingredients

Sponge:
75 g whole almonds
75 g finely ground pistachios
150 g sugar
4 eggs
75 g soft butter
vanilla extract
1 packet baking powder
5 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon spirulina powder (for color)

For soaking:
1 cup fruit compote (usually pineapple)

Cream:
150 g soft butter
50 g finely ground pistachios
50 g finely ground almonds
100 g powdered sugar
1 vial bitter almond extract
1/2 teaspoon spirulina powder

Glaze:
3 tablespoons whisky cream (e.g., Bailey’s)
200 g powdered sugar

Decoration:
coarsely chopped roasted pistachios

Preparation Method

1. Preparing the almonds: Place the whole almonds in a pot of boiling water for 5 minutes. Drain and rinse with cold water, then peel them while they're still wet. Dry them in the oven on a low temperature so they don't roast, then let them cool and grind them as finely as possible.

2. Sponge: In a food processor, combine the eggs, sugar, soft butter, and vanilla extract. Mix until creamy. Add the ground pistachios, ground almonds, flour, cornstarch, baking powder, and spirulina. Blend until smooth, but don't overmix to avoid a dense sponge.

3. Baking: Grease a round cake pan (approximately 18-19 cm in diameter, 8 cm high) with a little butter and dust it with flour. Pour in the batter. Bake at 180°C (medium heat) for 35-40 minutes or until a toothpick comes out clean and the sponge feels elastic. Remove from the pan and let it cool completely.

4. Cutting the sponge: Once completely cooled, slice the sponge horizontally with a long knife to create two equal layers.

5. Cream: Place the soft butter in a bowl. Add the powdered sugar, ground pistachios, ground almonds, almond extract, and spirulina. Mix well with a hand mixer or in a food processor. The cream should be smooth and slightly firm.

6. Assembly: Place the first sponge layer in the cake ring. Soak it with the pineapple compote (using a pastry brush or spoon, ensuring it’s not too soggy). Spread half of the cream evenly.

7. Place the second sponge layer on top of the cream, soak it with compote as well. Add the remaining cream and level it with a spatula. Refrigerate for at least 1 hour to firm up the cream and let the layers settle.

8. Glaze: In a bowl, mix the whisky cream with powdered sugar until you get a thick paste similar to fondant.

9. Removing the cake from the pan: Once the cream has set, gently remove the cake from the ring and place it on a rack set over a baking tray lined with parchment paper.

10. Glazing: Pour the whisky glaze from the center outwards to cover the entire cake. If there are uncovered spots, gather the glaze that dripped onto the tray and pour it back on.

11. Immediately decorate with coarsely chopped pistachios on top. Chill the cake for another hour to set the glaze.

Why I Make This Recipe Often

I love it because it’s not complicated, and the ingredients are easy to find. The flavors of pistachio and almond are intense without being overly sweet. It keeps well in the fridge and maintains its texture even after two or three days. It’s a practical option for holidays or whenever I want a dessert that’s different from traditional cakes.

Tips and Variations

Tips

- For a more intense color in the sponge, use the freshest spirulina you can find.
- Cooling time helps the sponge slice cleanly without crumbling.
- Grind the pistachios and almonds as finely as possible for a smooth cream texture.

Substitutions

- You can use vanilla extract in the cream if you don’t have bitter almond essence, but the flavor will be milder.
- If you don’t have whisky cream, try a classic sugar glaze with a little milk, but the taste won’t be the same.

Variations

- For a different visual effect, you can add chopped pistachios between the two sponge layers, not just on top.
- Instead of pineapple compote, any non-acidic compote, like peach or pear, works well.

Serving Ideas

- Cut the cake with a heated knife for clean slices.
- It pairs well with black tea or plain coffee.
- If you’re taking it to a festive table, add the decorative pistachios just before serving for freshness.

Frequently Asked Questions

1. Does the sponge turn green from the spirulina?
Yes, the spirulina gives it a subtle green hue, not too intense. If you want a brighter color, you can slightly increase the amount, but it shouldn’t affect the taste.

2. What type of pistachio is suitable?
Raw, unsalted pistachios are best, as they won’t alter the flavor or texture of the cream and sponge.

3. Can the sponge be made a day in advance?
Yes, you can bake the sponge a day ahead, let it cool completely, and store it wrapped in plastic in the fridge.

4. Is the whisky glaze optional?
You can skip the glaze or use a simpler one, but the whisky cream adds a special touch and a different texture.

5. Can I use only almonds or only pistachios?
You can, but the taste won’t be the same. Almonds add finesse, while pistachios contribute flavor.

Nutritional Values

Approximately, one slice (out of 12) has around 350-400 kcal, with 45% fats, 45% carbohydrates, and 10% proteins. It contains healthy fats from pistachios and almonds, but also a significant amount of sugar. The glaze and cream increase the total calorie count. Values are approximate; exact calculations depend on the ingredients used.

Storage and Reheating

The cake lasts in the fridge, covered, for 3-4 days without losing its texture. I do not recommend freezing, as the glaze and cream may become watery upon thawing. It does not require reheating and can be served directly from the fridge or at room temperature.

 Ingredients: Ingredients for the base: 75 g almonds 75 g finely ground pistachios 150 g sugar 4 eggs 75 g soft butter vanilla extract 1 packet baking powder 5 tablespoons flour 2 tablespoons starch 1/2 teaspoon spirulina powder, for color For syrup: 1 glass of fruit compote (pineapple in my case) For the cream: 150 g soft butter 50 g pistachios 50 g almonds 100 g powdered sugar 1 vial of bitter almond extract 1/2 teaspoon spirulina powder, for color Glaze: 3 tablespoons whiskey cream 200 g powdered sugar Decoration: Chopped roasted pistachios

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