Carpathian Cake

Carpathian Cake: A Classic Delicacy with Layers and Chocolate Cream

Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour
Number of servings: 12-16

Looking for a quick and delicious dessert to impress? The Carpathian Cake is the perfect choice! This classic cake, with fine layers and a rich chocolate cream, not only looks splendid but also delights the taste buds. I will guide you step by step on how to prepare it, sharing useful tips and variations to make your recipe unique.

Ingredients:

For the layers:
- 3 eggs
- 1.5 cups of milk
- 1 cup of sugar
- 1 cup of oil
- 1-2 teaspoons of ammonia (for a fluffy texture)
- 1.2 kg of flour

For Cream I:
- 6-7 tablespoons of flour
- 1 liter of milk
- 500 g sugar
- ½ pack of butter
- ½ cup of water
- Spices (vanilla, cinnamon)

For Cream II:
- 2 tablespoons of cocoa
- 1 pack of butter
- 3-4 tablespoons of water
- 7-8 tablespoons of sugar
- 300 g ground walnuts
- 2-3 bottles of rum essence

For the glaze:
- 7-8 tablespoons of sugar
- 2 tablespoons of cocoa
- 4-5 tablespoons of water
- 100 g margarine

Step by step:

1. Preparing the layers: In a large bowl, beat the eggs with the sugar until frothy. Add the oil and milk, mixing well. In another container, dissolve the ammonia in a little warm milk and add it to the egg mixture. Start incorporating the flour gradually, mixing with a spatula until you obtain a homogeneous dough. Divide the dough into 12 equal portions.

2. Baking the layers: Preheat the oven to 180°C. On a greased tray or lined with baking paper, spread each portion of dough into a thin layer. Bake each layer for 5-7 minutes or until golden. Place the baked layers on a cooling rack.

3. Preparing Cream I: In a saucepan, caramelize the sugar with ½ cup of water, stirring constantly. Once melted, add 1 liter of milk and let it boil. In a separate bowl, mix the flour with a little cold milk to avoid lumps, then add the mixture to the saucepan, stirring continuously. Cook until thickened, then add the butter and spices. Let the cream cool.

4. Preparing Cream II: In a saucepan, place water, sugar, and cocoa. Boil until the sugar melts, then add the butter. After cooling, incorporate the ground walnuts and rum essence.

5. Assembling the cake: Place one layer on a platter, spread with Cream I, then add another layer. Continue alternating layers and creams, finishing with a layer. Cover the cake with plastic wrap and let it sit in the refrigerator overnight for the flavors to meld.

6. Preparing the glaze: In a saucepan, mix the sugar, cocoa, water, and margarine, and bring to a boil. Let it boil for a few minutes, then let the glaze cool slightly.

7. Finalizing: Cut the cake into squares and then into triangles. Arrange them in a pyramid shape, 'gluing' the triangles with the remaining cream. Pour the glaze over the cake and decorate the sides with ground walnuts or caramelized sugar.

Serving: The Carpathian Cake should be left to soften for a few hours before serving. It is perfect alongside a cup of coffee or tea, bringing a touch of nostalgia and refinement to your table.

Variations: You can add candied fruits to Cream II or replace the walnuts with hazelnuts or almonds for a different taste.

This cake is not just a simple recipe, but a symbol of Romanian culinary traditions, bringing joy and flavor in every slice. Prepare it with love and enjoy every moment!

 Ingredients: For the dough: 3 eggs, 1.5 cups of milk, 1 cup of sugar, 1 cup of oil, 1-2 teaspoons of ammonia, 1.2 kg of flour. For cream I: 6-7 tablespoons of flour, 1 liter of milk, 500 grams of sugar, 1/2 package of butter, 1/2 cup of water, spices. For cream II: 2 tablespoons of cocoa, 1 package of butter, 3-4 tablespoons of water, 7-8 tablespoons of sugar, 300 grams of walnuts, 2-3 bottles of rum essence. For the glaze: 7-8 tablespoons of sugar, 2 tablespoons of cocoa, 4-5 tablespoons of water, 100 grams of margarine.

 Tags:  layered cake cream cake christmas cookies homemade cookies