Tuesday, July 17, 2012


This cake is a 7 rule cake, and I will explain you why. Lots of Romanian bakers use baking powder in this cake, but I, personally, don't use any because the cake will rise from egg whites, so it doesn't need any baking powder.


7 yolks
7 egg whites
7 Tablespoons of all purpose flour
7 Tablespoons of white granulated sugar
1-2 teaspoons vanilla, and rum extract
1 pack of vanilla sugar
1 pinch of salt
1 Tablespoon of cocoa
1 cup of walnuts, blueberries, or raisins, or all of them if you like it more fruity.

Preheat oven at 375 F ( 180 C).

We begin mixing in a medium bowl the yolks, with a hand mixer, with 3 T of sugar, vanilla, and rum extract until the yolks become white-ish; than we set aside.

In a separate bowl, we mix the whites with the rest of 4 T of sugar, until they are really stiff. When you turn the bowl upside down, the yolks should not come out. Set aside.

Swift the flour, and mix in the salt, and the vanilla sugar, than add it to the yolks.  Mix it good. Than add the egg whites and mix everything SLOWLY, do not break the air bubbles from the whites, from the sides in the middle.

After the egg whites are incorporated completely, put aside like 30% of the cake mixture and mix it with the cocoa. The white part of the cake mixture remained, put it in 1 or 2 meat loaf pans, than put on top the roasted walnuts ( they have a better taste), blueberries, or raisins, whichever you like or want. The cocoa mix put it on top of the nuts, than mix in slightly with a fork.

Place the pans in the oven for 35-40 minutes, or until the toothpick comes out clean when you test to see if the cake has baked.

Let it cool on baking rack.

Enjoy this wonderful, fruitful, and tasty cake, my family loves.

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