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Classic Romanian Carpați Mountain Peak Layer Cake with Cocoa Cream
Spectacular vintage Romanian architectural cake: thin biscuit sheets layered with rich cooked chocolate and rum cream, sliced diagonally and assembled into dramatic mountain peaks dusted with shredded coconut snow.
Prep
45 min
Cook
25 min
Total
70 min
Oven
180°C (160°C vent.)
Ingredients
servings
10
- All-purpose wheat flour for pastry sheets450 g
- Fresh eggs2 pc
- Sugar for dough100 g
- Milk for dough80 ml
- Sunflower oil60 ml
- Milk for cooked cream600 ml
- Dark cocoa powder50 g
- Flour for thickening cream60 g
- Sugar for cream180 g
- Soft unsalted butter200 g
- Rum extract1 tbsp
- Desiccated coconut flakes for snow finish40 g
Preparation Steps
1
Knead dough from flour, eggs, sugar, milk, and oil. Divide into 5 equal portions and bake 5 thin sheets on the back of an inverted baking sheet at 180°C for 6-7 minutes each.
2
Whisk milk, sugar, cocoa powder, and flour over medium heat until thickened into a dense chocolate custard. Cool, then whip into soft butter and rum extract until light and fluffy.
3
Layer the 5 sheets with chocolate cream. Slice the layered block lengthwise, cut each half diagonally into triangular prisms, and rejoin along the wide base to fashion the jagged Carpați mountain ridge shape. Coat outside with remaining cream, sprinkle with coconut flakes, and chill 12 hours before slicing.
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Nutrition Facts
per servingCalories
410
Protein
6.5g
Carbohydrates
52g
Fat
20g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic Românesc / Patrimoniu Tradițional Deschis (Institutul Național al Patrimoniului & Arhivele Tradițiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
