Petre Roman Cake

Cake "Petre Roman" - A Delicacy That Will Delight Your Taste Buds

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: approximately 3 hours (including cooling time)
Number of servings: 12-16

Welcome to the fascinating world of pastry, where fantasy and flavor meet! Today, I will reveal to you the recipe for a cake that has sparked admiration and controversy - the "Petre Roman" cake. This tall cake, with a fluffy texture and a perfect blend of flavors, will not only delight your taste buds but will also become the star of any festive meal.

A Brief History
Although the exact origins of this cake are unknown, it is clear that it was inspired by pastry traditions, where the combination of layers, creams, and glazes has always been a favorite. Its unusual name has sparked curiosity, and regardless of its source, "Petre Roman" remains a beloved recipe for many.

Ingredients

For the layers:
- 9 eggs
- 9 tablespoons milk
- 9 heaping tablespoons ground walnuts
- 18 tablespoons sugar
- 9 tablespoons flour
- 1 packet baking powder
- A pinch of salt

For the cream:
- 3 egg yolks
- 600 ml milk
- 2 packets (68 g) premium bourbon vanilla pudding from Dr. Oetker
- 150 g sugar
- 250 g butter (70% fat, at room temperature)
- 100 g powdered sugar
- 1 vial vanilla essence

For the caramel:
- 300 g sugar

For the glaze:
- 150 g powdered sugar
- 3 heaping tablespoons cocoa
- 4 tablespoons oil
- 4-5 tablespoons boiling water (as needed for the glaze to spread evenly)

Preparation

Step 1: Making the cream
To obtain a delicious cream, it is essential to start with this so that it cools well. In a saucepan, add the egg yolks, 150 g of sugar, and the pudding powder. Dilute them with 600 ml of milk. Then, place the saucepan over medium heat and stir constantly until the mixture begins to boil and thickens. Finally, add the vanilla essence and mix well.

Once the cream has thickened, remove the saucepan from the heat and cover it with plastic wrap. Let it cool completely.

Step 2: Preparing the layers
In a large bowl, add the egg whites and a pinch of salt. Beat them with a mixer until you achieve stiff peaks. Gradually add the sugar and continue mixing until a glossy foam forms. Then incorporate the milk and egg yolks, mixing well.

Sift the flour, ground walnuts, and baking powder, then gradually fold them into the egg white mixture. Mix gently to avoid losing air from the meringue.

Line a baking tray (26/35 cm) with parchment paper and divide the mixture into three equal parts. Bake each layer in a preheated oven at 180°C for 25-30 minutes, or until a toothpick comes out clean. Once baked, let the layers cool completely, then carefully remove them from the parchment paper.

Step 3: Assembling the cake
Place the first layer on a platter. Spread half of the cooled cream over it and place the second layer on top, gently pressing to adhere the cream.

In a saucepan, caramelize 300 g of sugar over low heat, stirring continuously until it becomes golden with an amber color. Be careful, as the sugar can burn very quickly! Once caramelized, quickly pour it over the cake and spread it evenly, being careful to move quickly so it doesn't harden.

After the caramel has cooled, spread the remaining cream over the second layer, then place the last layer on top.

Step 4: Preparing the glaze
For the delicious glaze, mix the powdered sugar, cocoa, oil, and boiling water in a bowl. Add the water gradually, stirring well until you reach a uniform consistency. Spread the glaze over the cake and refrigerate until the next day, when it will be easier to slice.

Serving Suggestions
The "Petre Roman" cake is best served chilled, cut into squares or diamonds. You can pair it with a scoop of vanilla ice cream or a chocolate sauce for an extra flavor boost. Additionally, a cup of aromatic coffee or hot tea will perfectly complement the taste of this delicacy.

Tips and Variations
If you want to add an extra flavor, you can add a splash of rum essence to the vanilla cream. Also, instead of walnuts, you can use ground almonds for a different texture.

Adding fresh fruits, such as raspberries or strawberries, between the layers of cream can transform the cake into a dessert with a fresher and more revitalizing taste.

Nutritional Information
This cake is rich in calories due to the sugar and butter, but it also provides a good amount of protein from the eggs and milk. Each serving has approximately 250-300 calories, making it perfect for special occasions.

Frequently Asked Questions
1. Can I use another type of milk?
Yes, you can use almond milk or soy milk for a lactose-free version.

2. How can I store the cake?
The cake can be stored in the refrigerator, well covered, for up to a week.

3. How can I prevent the layers from cracking?
Make sure not to open the oven in the first 20 minutes of baking and follow the recipe steps accurately.

I hope you enjoy this captivating recipe for "Petre Roman" cake. Each bite will bring you joy and satisfaction, so don't hesitate to try it! Enjoy!

 Ingredients: Base - I made 3 because it seemed simpler (so did Ina) 9 eggs 9 tablespoons of milk 9 heaping 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 600 ml of milk 2 packets (68 g) premium bourbon vanilla pudding from Dr. Oetker 150 g of sugar 250 g of butter with 70% fat 100 g of powdered sugar 1 vial of vanilla essence Caramel 300 g of caramelized sugar Glaze 150 g of powdered sugar 3 heaping tablespoons of cocoa 4 tablespoons of oil 4-5 tablespoons of boiling water (as much as needed for the glaze to spread evenly)

 Tags:  petre roman cake