Vienetta Cake

I have made this cake many times, especially when I need something that looks good on a platter, isn’t very difficult, and doesn’t cost a fortune. It is made with baked layers on the back of the tray, a cooked cream with egg yolks, and a simple cocoa glaze. The caramel gives that crunchy contrast, so it’s a cake with multiple textures, not just soft.

Quick Info

Total time: about 2 hours, including cooling
Preparation time: 40 minutes
Baking time: 15-20 minutes/layer, depending on the oven
Servings: 12-16 pieces, depending on how you cut it
Difficulty: medium
Recipe type: platter cake, festive days, layered dessert with cream

Ingredients

For the layers:
6 eggs
6 tablespoons sugar
6 tablespoons water
6 tablespoons flour
6 tablespoons ground walnuts
1/2 packet baking powder
a little lemon juice (for the baking powder)

For the caramel:
300 g sugar

For the cream:
3 egg yolks
3 tablespoons flour
100 g sugar
200 ml milk
200 g margarine (Rama was used, but another vegetable margarine can be used)

For the cocoa glaze:
2 teaspoons cocoa
2 tablespoons sugar
1 teaspoon milk

Preparation Method

1. Preparing the layers
Separate the egg yolks from the whites. I mix the yolks with the 6 tablespoons of sugar and the 6 tablespoons of water until the sugar is well dissolved. I whip the egg whites until stiff peaks form. I gradually add the whipped yolks, gently mixing so as not to deflate the whites. I add the flour mixed with ground walnuts gradually, gently homogenizing. Finally, I add the baking powder dissolved in a little lemon juice.

I divide the mixture for 3 layers. I bake on the back of the tray lined with paper, one at a time. Each layer stays in the oven until it becomes slightly golden at the edges (about 15-20 minutes, but it depends a lot on the oven).

2. Caramelizing the layers
While the layers cool, I caramelize 300 g of sugar in a small pot over low heat. When the sugar turns amber, I quickly pour it over two of the three baked layers, spreading it evenly. This operation must be done quickly because the caramelized sugar hardens immediately. The third layer remains without caramel.

3. The cream
For the cream, I mix the yolks with the sugar and flour. I gradually add the cold milk to avoid lumps. I place it over low heat and stir continuously until it thickens like a pudding. I let it cool completely. Once the cream has cooled, I whip the margarine separately, then gradually incorporate the cooked cream until it becomes smooth and fine.

4. Assembly
I place one of the caramel layers on a platter, with the caramelized side up. I spread half of the cream over the layer. I place the second caramel layer, also with the caramel side up. I spread the remaining cream. Finally, I place the last layer (the one without caramel), with the smooth side on top.

5. The cocoa glaze
In a small pot, I mix cocoa, sugar, and milk. I place it over low heat and stir until the sugar melts and a glossy glaze forms. I quickly spread it over the cake while it’s warm.

6. Cooling and cutting
The cake should be left to cool for a few hours before cutting so that the layers soften and can be sliced without breaking the caramel. It is cut with a thin knife, preferably dipped in hot water.

Why I make this recipe often

I like that it’s a cake with clear layers, easy to portion, and it’s not hard to make if you have patience with the layers. It keeps well in the fridge and can be prepared a day in advance of serving. It cuts nicely after being in the fridge.

Tips and variations

Tips

The caramel must be spread while it’s very hot; otherwise, it hardens instantly.
When assembling the cake, I put the first layer of cream on the caramel layer so it softens a bit before serving.
I try not to bake the layers too long so they don’t become brittle.
If you want thinner caramel, don’t pour it all in a thick layer on the layers, but spread it quickly with the back of a spoon.
I heat the knife blade for cutting so the caramel doesn’t crack when portioning.

Substitutions

Margarine can be replaced with butter, but the final taste and texture will change slightly.
The milk in the glaze can be plant-based if needed, but it doesn’t significantly alter the flavor.

Variations

You can replace part of the walnuts with ground hazelnuts or add a thin layer of jam between the layers, but it’s no longer the classic recipe.
The glaze on top can be made only with caramelized sugar if you don’t want cocoa, but the cake will be sweeter.

Serving ideas

It can be cut into thin rectangles, perfect for a holiday platter or occasions when you make several types of cakes. It pairs well with coffee or black tea.

Frequently asked questions

1. Can the cream be made with butter instead of margarine?
Yes, the cream can also be made with butter, but the texture will be creamier and the flavor a bit richer. Do not use butter with a lot of water.

2. How do I cut the cake without breaking the caramel?
The easiest way is to leave the cake in the fridge for at least 4-5 hours, then use a thin knife dipped in hot water after each cut.

3. Can I bake all the layers at once?
No. They are baked on the back of the tray, so only one at a time. Otherwise, they won’t come out uniform.

4. Can it be made without walnuts?
Yes, but the layers will be less flavorful and a bit drier.

5. Does the caramel stick to the parchment paper?
If you pour the caramel onto the layer already removed from the tray and use quality parchment paper, there shouldn’t be any issues. Gently peel it off after it has cooled.

Nutritional values

Estimation for one serving (out of 16): approximately 230-260 kcal. Carbohydrates: 33 g, protein: 4 g, fat: 10 g. Estimates vary depending on how much cream you use and how thick the layers are. The recipe contains a lot of sugar and margarine, so it’s not for a diet, but a small portion is fine.

Storage and reheating

It keeps well in the fridge, in a covered container, for up to 4-5 days. There’s no point in reheating it; it’s consumed cold or at room temperature. If kept too long, the caramel may slightly melt from moisture, but it doesn’t necessarily become unpleasant in taste. If you made the glaze thicker, keep in mind it will be harder to cut after 2-3 days.

 Ingredients: Ingredients for the sheets: 6 eggs, 6 tablespoons of sugar, 6 tablespoons of water, 6 tablespoons of ground walnuts, 6 tablespoons of flour, 1/2 packet of baking powder. Ingredients for the cream: 3 egg yolks, 3 tablespoons of flour, 100 g of sugar, 200 ml of milk, 200 g of Rama. Glaze: 300 g of sugar and: 2 teaspoons of cocoa, 2 tablespoons of sugar, 1 teaspoon of sweet milk.

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