Dessert cake Petre Roman

Petre Roman Cake: A Delicacy with a Story

Preparation time: 30 minutes
Baking time: 60 minutes (3 layers)
Total time: 90 minutes
Number of servings: 12

In the world of desserts, some recipes become legends, and the Petre Roman cake is certainly one of them. This cake, with its delicious layers and a look reminiscent of bygone times, combines textures and flavors in a unique way. Inspired by a rich history and tradition, the Petre Roman cake is an excellent choice for any special occasion, as well as for moments of personal indulgence.

Ingredients needed:

Cake:
- 9 eggs (like love, the fresher, the better!)
- 9 tablespoons of milk (an essential ingredient to keep the layers moist)
- 9 tablespoons of ground walnuts (adding extra flavor and texture)
- 18 tablespoons of sugar (sugar is the secret to the perfect sweetness)
- 9 tablespoons of flour (ensures the consistency of the layers)
- 1 packet of baking powder (for extra fluffiness)
- A pinch of salt (salt enhances the flavors)

Cream:
- 3 egg yolks (fresh and full of nutrients)
- 0.5 liters of milk (creamy and tasty)
- 1 packet of vanilla pudding (for an intense vanilla flavor)
- 150 g granulated sugar (the perfect sweetener)
- 200 g butter (for a rich and smooth cream)
- 100 g powdered sugar (for a light texture)
- Vanilla extract (a few drops for an irresistible scent)

Caramel:
- 300 g sugar (to create that sweet and intense taste)

Glaze:
- 150 g powdered sugar (for a sweet finishing touch)
- 3 tablespoons of cocoa powder (for a deep chocolate flavor)
- 2 tablespoons of oil (for shine)
- 3 tablespoons of hot water (to combine the ingredients)

Preparing the cake:

1. Preparing the layers
Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt, gradually adding the sugar (the 18 tablespoons). Continue mixing until you achieve a firm and glossy meringue. Add the milk, yolks, flour, ground walnuts, and baking powder. Gently mix to avoid losing air from the batter.

Helpful tips:
- Make sure all ingredients are at room temperature to achieve a homogeneous mixture.
- Add the flour and ground walnuts in portions, mixing with a spatula to maintain aeration.

Once you have a uniform mixture, pour it into a baking pan lined with parchment paper. Bake in a preheated oven at 180°C for 20 minutes, turning the pan halfway through for even baking. Repeat the process for the other two layers.

2. Preparing the cream
In a saucepan, combine the yolks, sugar, milk, and vanilla pudding. Cook over low heat, stirring constantly, until the cream thickens like sour cream. Once it reaches the desired consistency, let it cool.

Meanwhile, in another bowl, beat the butter with the powdered sugar and a few drops of vanilla extract until creamy. Once the cream has cooled, mix it with the whipped butter to obtain a smooth and delicious cream.

3. Preparing the caramel
In a saucepan, melt the sugar over low heat, stirring constantly, until it becomes a golden caramel. Be careful not to let it burn, as the taste will become bitter. It is important that the sugar is completely liquefied to avoid getting an unpleasant crunchy cake.

4. Assembling the cake
On the first layer, spread half of the vanilla cream. Cover with the second layer and pour the hot caramel on top. Let the caramel cool slightly, then spread the remaining vanilla cream over it. Cover with the third layer.

5. Preparing the glaze
Mix all the glaze ingredients until the lumps disappear. Pour the hot glaze over the cake and smooth it with a spatula or a wide-bladed knife.

6. Patience and indulgence
Let the cake sit in the fridge for at least 24 hours. This time will allow the caramel to integrate perfectly into the layers, providing a moist and flavorful texture.

Serving the cake
After it has been in the refrigerator, slice the cake with a wet knife to achieve clean cuts. You can serve it plain or accompany it with a scoop of vanilla ice cream or a cup of aromatic coffee.

Variations and suggestions
Do you love fruity flavors? You can add slices of banana or peaches between the layers of cream for a fresh taste. You can also try replacing the nuts with hazelnuts or almonds for a personalized twist.

Frequently asked questions:

1. Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture may vary.

2. How can I keep the cake longer?
Store the cake in an airtight container in the fridge. It will remain fresh and delicious for several days.

3. Is the cake suitable for vegans?
No, but you can look for vegan alternatives for butter and eggs, such as banana puree or silken tofu.

Nutritional benefits
The Petre Roman cake is high in calories due to the sugar and butter, but the nuts provide healthy fats and proteins. Moderation is key to enjoying this delicious dessert without giving up a balanced lifestyle.

In conclusion, the Petre Roman cake is more than just a dessert; it is a culinary experience that brings together tradition and innovation, delighting your taste buds with every bite. So, put on your chef's apron and get ready to impress with this recipe that brings a touch of nostalgia and plenty of joy!

 Ingredients: Base: 9 eggs, 9 tablespoons of milk, 9 tablespoons of ground walnuts, 18 tablespoons of sugar, 9 tablespoons of flour, 1 packet of baking powder, a pinch of salt. Cream: 3 egg yolks, 0.5 liters of milk, one vanilla pudding, 150 g of granulated sugar, 200 g of butter, 100 g of powdered sugar, vanilla extract. Caramel: 300 g of sugar. Glaze: 150 g of powdered sugar, 3 tablespoons of cocoa, 2 tablespoons of oil, 3 tablespoons of hot water.

 Tags:  chocolate cake caramel cake walnut cake petre roman cake