I’ve repeatedly mentioned my mom in my posts. Somehow, it is inevitable that mothers and grandmothers are the women who have taught us the first steps in the kitchen. Although I have always loved my grandmother’s cooking, mom is still the one who played the role of my teacher. I was able to persuade her to give me the recipe for this cake, but she wouldn’t write the whole post – so I’ll do it for her :)
My mom’s name is Vanda, or Nanna V, as her grandson sometimes calls her. My mom is a super-mom and a super-grandma, and I’m not exaggerating when I say this. Young at heart, active, hyperactive, cheerful, creative and innovative. Her cooking is far from classic, especially in the last few years. She’s constantly trying out something new, although there are some classics that we all adore and must be made for us. For me this is ‘Madjarica’ with caramel cream. Too good! Anyway, my brother also loves to cook and try out new combinations. We all enriched our menu with many dishes that we only read about before.
One of them is ‘Rosen torte’. I personally have never heard of this cake, but I see on the web that it is very popular across the border. Mom made it this year for the first time, by a recipe she found on Coolinarika, and actually, the cake is worth the effort that it needs to be made. I have not yet embarked on the preparation of thin crusts, somehow I still leave it to mom because I do not have the patience – but if you have the skill, try this cake, it’s worth it… Here’s the recipe!
Thanks mom, I hope we can do this again :*
- 5 egg yolks (save the whites)
- 200 g of sugar
- 2 vanilla sugar
- oko700 g soft white flour
- the tip of the knife baking soda
- 160 g butter at room temperature
- 200 ml milk
- 300 g ground walnuts
- 20 tablespoons hot milk
- 250 g butter at room temperature
- 5 egg whites
- 250 g of powdered sugar
- 2 vanilla sugar
- some warm milk
- 500 g of powdered sugar
- 2 egg whites at room temperature
- 8 teaspoons of sunflower oil
- red food color (liquid)
- about 5 teaspoons lemon juice
- In a large mixer bowl whip the egg yolks briefly with both sugars. Add butter and mix some more until blended. Add about 500 g of flour, the baking soda and milk, and continue to manually connect the mass. Add 100 g of flour and gently knead the dough.
- Transfer the dough to a work surface and then slowly add the rest of flour, ie about 100g. The dough should be soft and only slightly sticky, but compact.
- Now divide the batter into eight parts of equal weight - about 160 g. Let the dough stand at room temperature on a floured surface, while waiting their turn at rolling.
- Tailor eight 30x24cm pieces of baking paper. On each paper roll the dough so it covers the entire paper. Put each paper with the crust on the back of a pan. Make a few holes with a fork and bake for 6 minutes at 160 ° C. Crust should be white.
- Cover the warm crusts with parchment paper and place one on another, and cover them with a cloth while you finish the cream.
- Pour the hot milk over the ground walnuts.
- Whip the butter, add hot nuts and mix some more until the mixture is uniform.
- Whip the egg whites till firm and lastly add the powdered sugar and vanilla sugar and a mix them in. Add the meringue to the mixture of nuts and butter and mix on low speed.
- Divide the cream into seven bowls. Place the first crust on a tray - the flat side facing down. Moisten with a little lukewarm milk and immediately brush with a seventh of the cream. Keep moisting and creaming the crusts and leave the best crust for the top, turn it so that it is flat side up.
- Place baking paper over the cake. Put another tray on the cake and place a fwe milk packs on top so it flattens. Put everything in the refrigeratorfor about 12 hours. Be sure to do this, without pressing the cake doesn't work ;)
- Remove the cake from the refrigerator to reach room temperature three hours before applying the frosting.
- Mix egg whites, add half the sugar, all the lemon juice and olive oil and a few drops of red color, mix them all together. Add the rest of sugar to get a nice very thick and glossy mass that is slightly sour.
- With a wide knife that you slipped through hot water, apply the glaze. Refrigerate cake.
- After a few hours when the cake has cooled and the icing hardened, cut uneven edges of the cake and enjoy it!
- Even after 20 days in the fridge the cake tastes great. You can also freeze it, I always freeze it when mom makes this, you know - save it for a rainy day ;) Bon appetit!