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Dessert

Prajitura Viscol

A Romanian cake made with butter, water, flour, eggs, and sugar, baked after boiling the mixture.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Prajitura Viscol

Ingredients

Directions

Make the dough

  1. Boil the butter with the water.

  2. Remove from heat, gradually add flour, and keep stirring.

  3. Boil like a polenta, then set aside to cool.

  4. When only slightly warm, add the eggs one by one, mixing well.

Bake and serve

  1. Grease a pan and pour the mixture in a layer the width of a matchstick.

  2. Sprinkle with some granulated sugar and bake.

  3. When done, cut into pieces to taste.

Nutrition, whole recipe (rough)

684Calories
19 gProtein
18 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture and add richness and structure as they set in the oven.
Flour
Thickens the boiled butter and water into a dough that holds the cake together.
Butter
Adds fat and richness, giving the cake a tender texture and flavour.

The step that matters

Adding the eggs when only slightly warm. If the mixture is too hot, the eggs can scramble instead of blending smoothly into the dough. Letting it cool slightly keeps the batter smooth and emulsified.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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