Cătălin Scarlătescu is known for its culinary dishes, and its cake is no exception. Although this traditional Easter dish can be ordered online, the high price may make housewives ambitious to prepare it themselves at home, especially since we also have the recipe.
What is the price of a cake based on the recipe for Cătălin Scărlătescu
Chef Ctălin Scărlătescu relies on a cake recipe that has been handed down from generation to generation.
“I know the basic ingredients of Romanian recipes from my grandmother who learned her from her mother who knew her from her grandmother. So they have been passed down from generation to generation for the past 100 years. In addition to the recipe, the secret lies in the freshness and provenance of the ingredients,” Chef Cătălin Scărlătescu told csid.ro. .
Scarlatescu cake is thin, it contains nuts, chocolate and filth, and if you want to order it online, the price is 73.90 lei.
Ingredients for 2 cake:
- 1 kilo of flour
- 250 grams of sugar
- 450 milliliters of milk
- 5 fresh eggs
- 1 vanilla bean
- 50g fresh yeast (or 2 bags of instant yeast, 14g)
- 300 grams butter
- 500gm crushed walnuts
- 200 grams of cinnamon
- 200gm high quality melted chocolate in bain marie
- 30g candied orange
- 30 grams of lemon peel
To prepare the chocolate cream:
- 100 ml natural whipping cream
- 100 gm milk chocolate
- Fruits for decoration (orange, cranberry, goji, walnut, pistachio, etc.)
How to prepare
Mix the yeast with 100 ml of milk, a little sugar and three tablespoons of flour. Allow the composition to increase until it doubles in size. Boil milk with sugar and vanilla beans, then mix until dissolved.
Mix the yeast with 100 ml of milk, a little sugar and three tablespoons of flour. Allow the composition to rise until it doubles in size.
Boil milk with sugar and vanilla beans, then mix until dissolved.
Then the yolks are whisked with a pinch of salt. Put the flour in a bowl and pour the yolk, yolk, milk with melted sugar, butter, candied orange and lemon peel into it. Knead well until you get an airy, thick and elastic dough. The obtained composition is left to rise for one hour.
We take a piece of dough, stretch it well, put it on top of the nut cream with chocolate and cinnamon and roll it up. The resulting roll is cut in half lengthwise, the resulting two parts are intertwined and greased with egg and a little sugar.
Then we take a piece of dough, spread it well, put it on top of the hazelnut cream with chocolate and cinnamon and roll it up. The resulting roll is cut in half along its length and the resulting two parts are woven and greased with egg and a little sugar. Put butter and flour in a pre-lined form and leave to simmer for about two hours.
When the dough is done, put the tray in the oven for 45 minutes -1 hour at 160 ° C.
And to prepare the chocolate cream, you have to put the cream cream in a bowl, on the fire, and then let it heat up without reaching the boiling point. Then remove the saucepan from the heat and add the chocolate broken into small pieces on top of the hot cream. Then mix vigorously until dissolved and the composition is homogeneous. The chocolate cream should be allowed to cool for another 5-6 minutes, then spread over the cake. Glazed cake decorated with fruit.