AuthoradminCategorycakes and sweets, Romanian CuisineDifficultyIntermediate
wafer sheets (6 large sheets or 10 small sheets)
2 cups sugar
4 eggs
1 tbsp cacao
250 g margarine
1 dash of rum
150 g chopped hazelnuts or walnuts
1
Rub a cup of sugar with 2 whole eggs and 2 egg yolks. Put the other cup of sugar on low heat until caramelized. When the sugar has melted well, add the eggs rubbed with the sugar and mix constantly, still on low heat.
Add a spoonful of cocoa and a packet of margarine. When the margarine has melted, take the cream off the heat and add the hazelnuts (walnuts) and rum essence.
Put the cream between the sheets while it is still warm. Place something heavy on top of the cake to press it down. Serve the next day.
Instead of nuts, you can add pistachios or raisins.
Be careful not to burn the sugar too much because it will change the taste of the cream. The cream must be made over low heat and whisking continuously.
Ingredients
wafer sheets (6 large sheets or 10 small sheets)
2 cups sugar
4 eggs
1 tbsp cacao
250 g margarine
1 dash of rum
150 g chopped hazelnuts or walnuts
