Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
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
- 6 egg whites,
- 6 tablespoons sugar,
- 8 oz/250 g ground walnuts,
- vanilla,
- oil;
- Cream:
- 6 yolks,
- 6 tablespoons sugar,
- 8 oz/250 g butter,
- 1/2 cup milk,
- 1/4 cup coffee,
- 1 tablespoon cacao,
- 1/4 cup rum
Directions
Whip the egg whites with the sugar and vanilla, add the walnuts and mix gently.
Pour the mixture into a rectangular baking pan, (previously covered with parchment paper and lightly greased with oil), using a knife to spread it into a uniform layer.
Bake at medium heat and when ready, invert onto a cutting board, moisten the paper and peel it off the cake.
Cut lengthwise in two or three equal parts and spread the following cream on each of them.
Mix the yolks with the sugar, add the milk, coffee, set on heat and keep stirring until the mixture starts to thicken.
Do not let boil.
Remove from heat, mix with cacao and let cool.
Beat the butter until creamy, add the rum and mix with the boiled mixture; mix well and spread the cream on the sheets.
Cover the cake with the same cream and garnish with ground walnuts.
Serve cut in triangular pieces.
Category:Romanian Recipes
Category:Romanian Desserts