Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sour cream,
- 4 oz/125 g butter,
- vanilla,
- flour (as needed to make a dough);
- Filling:
- 5 oz/150 g caramelized sugar,
- 1 cup milk,
- 5 oz/150 g confectioner's sugar,
- vanilla or 1/4 cup rum,
- 5 oz/150 g butter
Directions
Make a dough out of sour cream, butter, vanilla and flour.
Knead a medium soft dough.
Let rest for a half hour, then divide into 9 equal parts.
Roll each part into round sheets the size of the baking pan.
Bake the sheets one by one, after pricking them with a fork.
In the meantime, caramelize 5 oz/150 g sugar in a small pan.
In another pan, place the milk, 5 oz/150 g sugar, vanilla (or rum) and the butter.
Add the caramelized sugar, mix and let come to a boil.
Spread this mixture on 8 of the sheets.
Break the 9th sheet into little pieces and sprinkle on the last sheet with cream on it.
Serve this cake the following day after preparation.
Category:Romanian Recipes
Category:Romanian Desserts