Petre Roman Cake

I have made the Petre Roman cake at home several times, especially when I felt like cooking something with layers and complementary flavors. It’s a classic recipe with a light sponge, vanilla cream, caramel, and meringue. It’s not very quick, but the steps are clear if you take them one at a time. It requires some patience, but the result is worth it.

Quick Info

Total time: about 2 hours, plus cooling time
Actual preparation time: around 1 hour
Baking time: 20-25 minutes for the sponge
Servings: 10-12
Difficulty: medium
Recipe type: dessert for special occasions

Ingredients

For the sponge:
7 eggs
7 tablespoons of sugar
7 tablespoons of flour
7 tablespoons of ground walnuts
1 packet of baking powder

For the cream:
4 egg yolks
200 g sugar
1 packet of bourbon vanilla essence (Dr. Oetker Finesse)
300 ml milk
3 tablespoons of flour
250 g butter

For the caramel:
300 g sugar
100 g butter

For the meringue:
4 egg whites
a pinch of salt
250 g sugar

Decoration:
chocolate flakes

Preparation Method

1. Sponge Preparation

1.1. Crack the eggs and separate the egg whites from the yolks.

1.2. Beat the egg whites with a pinch of salt until stiff peaks form. Once the foam is firm, gradually add the 7 tablespoons of sugar and mix until it becomes glossy and firm.

1.3. Whisk the egg yolks with the baking powder until they lighten in color.

1.4. Gently fold the egg yolks into the egg whites using an upward motion.

1.5. Gradually incorporate the flour, followed by the ground walnuts, using a spatula and gentle folding motions.

1.6. Pour the mixture into a baking tray lined with parchment paper. I use a tray of about 30x20 cm to achieve a good height for the layers.

1.7. Bake in a preheated oven at 180°C for 20-25 minutes. The sponge should feel firm to the touch and be lightly browned at the edges.

1.8. Remove the sponge, let it cool completely, and cut it horizontally into two equal parts.

2. Vanilla Cream

2.1. Beat the 4 egg yolks with 200 g of sugar and the packet of vanilla essence until creamy and the sugar is almost dissolved.

2.2. Separately, mix the 3 tablespoons of flour with the milk (300 ml), pouring it gradually while constantly stirring to avoid lumps. A whisk is useful for this step.

2.3. Combine the milk and flour mixture with the egg yolks. Homogenize and transfer everything into a bowl that you place over a double boiler.

2.4. Cook over steam, stirring continuously, until the cream thickens, about 10-15 minutes.

2.5. Remove the cream from heat and let it cool completely.

2.6. In a separate bowl, beat the butter (250 g) at room temperature until fluffy.

2.7. Gradually incorporate the cooled cream into the butter, spoon by spoon, mixing gently from top to bottom. Do not add all the cream at once to prevent curdling.

2.8. Once fully incorporated, refrigerate the cream until assembly.

3. Caramel

3.1. Place 300 g of sugar in a small saucepan over medium heat. Stir occasionally until the sugar melts and turns into golden caramel.

3.2. When the caramel is completely melted and liquid, turn off the heat and immediately add the 100 g of butter. Stir vigorously until the butter is completely dissolved.

3.3. The caramel should be used while warm; otherwise, it will harden.

4. Meringue

4.1. Beat 4 egg whites with a pinch of salt until foamy.

4.2. Gradually add the sugar (250 g), continuing to mix until you achieve a glossy and firm meringue.

4.3. Place the bowl over steam and continue to beat for another 5 minutes to stabilize the meringue.

4.4. Remove from steam and let it cool slightly.

5. Assembly

5.1. Once the sponge has cooled and been cut in half, soak each layer with the warm caramel, but not hot. Pour the caramel gradually to allow it to soak into the sponge.

5.2. Spread half of the cream over the first layer and level it.

5.3. Place the second layer on top, soaking it with the remaining caramel.

5.4. Spread the other half of the cream evenly over the second caramelized layer.

5.5. Top the cream with the meringue. Smooth it out gently with a spatula.

5.6. Finally, sprinkle chocolate flakes over the meringue.

5.7. Refrigerate the cake for 2-3 hours before cutting and serving.

Why I Make This Recipe Often

I prepare it because it’s structured and doesn’t have complicated steps if you follow the order. It keeps well in the fridge, and the flavors of caramel, cream, and walnut sponge remain just as good the next day. It’s perfect for days when you want to make a richer dessert without complicated techniques.

Tips and Variations

Tips

Use room temperature eggs for the sponge and cream.
Do not let the caramel cool before pouring it over the sponge, or it will harden and be difficult to spread.
For the cream, keep stirring over the double boiler; otherwise, it may stick to the bottom of the pot.
For the meringue, do not skip the steaming step – it stabilizes the texture and prevents it from collapsing quickly.

Substitutions

If you don’t have bourbon vanilla essence, use natural extract or vanilla sugar.
You can replace walnuts with ground hazelnuts, but the flavor will be slightly different.

Variations

If you want a different look, you can make three layers of sponge, but you will need to adjust the baking time.
You can sprinkle ground walnuts over the caramel between layers for extra texture.

Serving Ideas

It cuts easiest after being chilled, using a knife dipped in warm water and wiped dry.
It can be served alongside coffee or tea as a dessert after a meal.

Frequently Asked Questions

1. What size of tray should I use?
A tray of about 30x20 cm is suitable for the given quantities. If you use a smaller tray, the layers will be taller and harder to portion.

2. What should I do if my cream curdles?
Usually, if you gradually add the cooled cream to the butter, it won’t curdle. If it does, let the mixture sit at room temperature and gently stir; it may come together again.

3. How do I store the cake once it’s done?
Store it in the fridge, covered, for up to 3 days. If left uncovered, the meringue tends to dry out on the surface.

4. Can I make the cake a day in advance?
Yes, it’s even better to let it chill for a few hours or overnight. The layers settle nicely, and it’s easier to cut.

5. Can it be frozen?
I do not recommend freezing, as the caramelized sponge and meringue will change texture upon thawing.

Nutritional Values

Approximately, per serving (out of 12): about 420-450 kcal.
Carbohydrates: ~50g/serving
Proteins: ~7g/serving
Fats: ~22g/serving
It’s a cake with quite a bit of sugar and fat, so it’s not meant for every day, but it’s perfect for a special occasion.

Storage and Reheating

The Petre Roman cake keeps best in the fridge, in a box or covered with foil, for up to 3 days. It does not require reheating, and I do not recommend freezing, as the texture of the meringue and caramel sponge suffers after thawing.

That’s it. If you have the ingredients and a little patience, it’s worth trying the recipe at least once.

 Ingredients: For the base: 7 eggs, 7 tablespoons of sugar, 7 tablespoons of flour, 7 tablespoons of ground walnuts, 1 packet of baking powder. For the cream: 4 egg yolks, 200 g sugar, 1 packet of Bourbon vanilla essence Finesse from Dr Oetker, 300 ml milk, 3 tablespoons of flour, 250 g butter. Caramel: 300 g sugar, 100 g butter. Meringue foam: 4 egg whites, a pinch of salt, 250 g sugar. Decoration: chocolate flakes.

 Tags:  petre roman cake