Cake with Ammonia

Cake with Ammonia Recipe - A Classic Romanian Delight

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Cake with Ammonia is a unique and traditional dessert that has been enjoyed for generations. This recipe features the use of ammonia powder, which gives the cake a light and airy texture.

History

The use of ammonia in baking dates back to ancient times when it was used as a leavening agent. In modern times, ammonia powder is still used in traditional recipes like this cake to create a fluffy and delicate crumb.

Ingredients

1 tsp of ammonia powder
7 yolks
0.75 cup of confectioner's sugar
0.5 cup of melted butter
flour as needed
a few sliced walnuts or almonds

How to prepare

Cream the butter with the sugar, adding the yolks one by one.
Add the ground ammonia and mix until the mixture lightens in color.
Add flour and knead quickly to obtain a soft dough.
Roll out a sheet that is the thickness of a finger and place it on the baking sheet. Brush with a little beaten egg.
Sprinkle sliced walnuts or almonds on top. Bake, starting at a low temperature and then increasing it.
Once completely cooled, cut into desired shapes.

Variations

Add a sprinkle of cinnamon or nutmeg to the dough for a warm and spicy flavor.
Top the cake with a drizzle of honey or a dusting of powdered sugar for added sweetness.

Cooking Tips & Tricks

Be sure to cream the butter and sugar well to incorporate air into the mixture.

- Knead the dough quickly to prevent overworking it and creating a tough cake.

- Start baking at a low temperature to ensure even cooking and prevent burning.

Serving Suggestions

Serve Cake with Ammonia with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Techniques

Creaming the butter and sugar together creates a light and fluffy texture in the cake.

- Rolling out the dough to a consistent thickness ensures even baking.

Ingredient Substitutions

If you don't have ammonia powder, you can use baking powder as a substitute.

- Almonds can be substituted with walnuts or pecans for a different flavor profile.

Make Ahead Tips

Cake with Ammonia can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Arrange the sliced cake on a decorative platter and garnish with fresh berries or a sprig of mint for a beautiful presentation.

Pairing Recommendations

Pair Cake with Ammonia with a glass of dessert wine or a scoop of vanilla ice cream for a decadent treat.

Storage and Reheating Instructions

Store leftover Cake with Ammonia in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Cake with Ammonia contains approximately 250 calories.

Carbohydrates

Each serving of Cake with Ammonia contains approximately 25g of carbohydrates.

Fats

Each serving of Cake with Ammonia contains approximately 15g of fats.

Proteins

Each serving of Cake with Ammonia contains approximately 5g of proteins.

Vitamins and minerals

Cake with Ammonia is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs, dairy, and nuts.

Summary

Cake with Ammonia is a rich and indulgent dessert that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Cake with Ammonia is a delightful and unique dessert that is sure to impress your guests. With its light and airy texture and rich flavor, this cake is perfect for any special occasion.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Cake with Ammonia. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a master in the art of baking, and her cakes were always a delight to behold and a pleasure to taste.

As we sat at her kitchen table, sipping tea and catching up on the latest gossip, Maria suddenly reached into a drawer and pulled out a yellowed piece of paper. "I have something special to show you," she said with a mischievous twinkle in her eye. She unfolded the paper and revealed a handwritten recipe for Cake with Ammonia.

I had never heard of such a cake before, and I was intrigued by the unusual ingredient. Maria explained that ammonia was a traditional leavening agent used in baking for centuries. It was said to give cakes a light and airy texture, unlike anything achieved with baking powder or soda.

Maria had learned the recipe from her own grandmother, who had passed it down through the generations. She told me stories of baking this cake with her grandmother as a young girl, and how the smell of the ammonia would fill the kitchen with a unique and tantalizing aroma.

I was eager to learn the secret of this mysterious cake, and Maria graciously offered to teach me how to make it. We gathered the ingredients - flour, sugar, butter, eggs, and of course, the essential bottle of household ammonia.

Maria guided me through the process, showing me how to cream the butter and sugar, beat in the eggs, and fold in the flour. And then came the moment of truth - adding the ammonia. I hesitated for a moment, unsure of how such a potent chemical could be used in baking. But Maria reassured me, explaining that the ammonia would evaporate during baking, leaving behind no trace of its pungent scent.

As the cake baked in the oven, the kitchen filled with a tantalizing aroma that made my mouth water. I could hardly contain my excitement as I watched the cake rise and turn a golden brown hue. When it was finally done, Maria dusted it with powdered sugar and sliced a generous piece for us to share.

The first bite was a revelation. The cake was light and fluffy, with a delicate crumb and a hint of sweetness. The flavor was unlike anything I had ever tasted - a subtle tanginess that lingered on the palate and left me craving for more.

From that day on, Cake with Ammonia became a staple in my baking repertoire. I would make it for family gatherings, church potlucks, and special occasions. Each time I served it, it was met with rave reviews and requests for the recipe.

Over the years, I have come to cherish the memory of that fateful day in Maria's kitchen, where I first learned the secret of Cake with Ammonia. It is a recipe that has brought joy and delight to countless people, and one that I will always hold dear to my heart.

As I sit here now, looking back on that momentous occasion, I am filled with gratitude for the gift of friendship and the joy of discovery. And I am reminded once again of the power of food to bring people together, to create memories, and to nourish both body and soul.

So if you ever find yourself in need of a special treat, a cake that is sure to impress and delight, look no further than Cake with Ammonia. It may sound strange and unconventional, but I can assure you, it is a recipe worth trying. And who knows, perhaps one day you too will pass it down to the next generation, just as Maria did for me.