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EasyDessertsvegetarianCC0 1.0 Universal
Classic Romanian Tăvălită Sponge Cake with Chocolate and Coconut
Nostalgic Romanian family classic: fluffy vanilla sponge cake cubes soaked in a glossy warm butter-chocolate glaze, then generously rolled in shredded desiccated coconut.
Prep
25 min
Cook
30 min
Total
55 min
Oven
180°C (160°C vent.)
Ingredients
servings
12
- All-purpose wheat flour type 000300 g
- Granulated sugar200 g
- Fresh whole eggs4 pc
- Whole milk, lukewarm250 ml
- Butter 82% for cake and glaze150 g
- Unsweetened dark cocoa powder40 g
- Fine unsweetened desiccated coconut200 g
- Baking powder1 tsp
- Pure vanilla extract1 tsp
- Pinch of fine salt½ tsp
Preparation Steps
1
Beat eggs with 120g sugar until fluffy and pale. Fold in 50g melted butter, 100ml milk, vanilla, and flour sifted with baking powder. Bake at 180°C for 25-30 mins; cool completely and cut into cubes.
30 min timer
2
For the glaze, heat remaining 100g butter, 80g sugar, cocoa powder, and 150ml milk over low heat. Whisk continuously until glossy, smooth, and fully dissolved.
5 min timer
3
Dip each cake cube quickly into the warm chocolate glaze to coat all sides, then roll generously in coconut flakes. Arrange on a platter to set.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
6g
Carbohydrates
38g
Fat
21g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
