Lica Layered Cake

Lica Layered Cake Recipe from Romania

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Lica Layered Cake is a traditional Romanian dessert that is loved for its sweet and nutty flavor. This decadent cake is made by layering wafer sheets with a mixture of sugar, honey, whipped egg whites, walnuts, and dried fruit. The final touch is a glossy icing that adds a beautiful finish to this delicious treat.

History

The origins of Lica Layered Cake can be traced back to Romania, where it is a popular dessert enjoyed during special occasions and holidays. This recipe has been passed down through generations, with each family adding their own unique twist to make it their own.

Ingredients

4 wafer sheets
14 oz / 400 g sugar
0.75 cup water
14 oz / 400 g honey
9 whipped egg whites
14 oz / 400 g finely chopped walnuts
5 tbsp glace fruits or raisins
5 tbsp chopped figs
icing

How to prepare

Boil the sugar and water together.
Once the sugar has melted and the syrup begins to boil, remove any foam and add the honey. Mix until it starts to boil again.
Next, add the whipped egg whites and continue mixing until the mixture thickens and begins to stick to the spoon.
Mix in the walnuts and chopped fruit thoroughly, then remove from heat.
Allow the mixture to cool slightly.
Spread the still warm paste evenly over the sheets, layering one sheet on top of the other.
Finish by glazing the pastry with the desired icing.

Variations

You can add different types of dried fruit such as apricots or dates for a unique flavor.
For a boozy twist, you can soak the dried fruit in rum or brandy before adding them to the mixture.

Cooking Tips & Tricks

Be sure to continuously mix the sugar and water mixture to prevent it from burning.

- When adding the whipped egg whites, be sure to mix gently to maintain the fluffy texture.

- Allow the mixture to cool slightly before spreading it on the wafer sheets to prevent them from becoming soggy.

- For a more decadent touch, you can add a layer of chocolate ganache between the wafer sheets.

Serving Suggestions

Lica Layered Cake is best served chilled with a cup of hot tea or coffee.

Cooking Techniques

The key to making a successful Lica Layered Cake is to carefully monitor the sugar and water mixture to prevent it from burning. Additionally, be sure to mix the egg whites gently to maintain their fluffy texture.

Ingredient Substitutions

If you are allergic to nuts, you can substitute the walnuts with sunflower seeds or pumpkin seeds.

Make Ahead Tips

Lica Layered Cake can be made ahead of time and stored in the refrigerator for up to 3 days. Be sure to cover it tightly to prevent it from drying out.

Presentation Ideas

You can garnish Lica Layered Cake with chopped nuts or dried fruit for a beautiful presentation.

Pairing Recommendations

Lica Layered Cake pairs well with a glass of sweet dessert wine or a cup of hot tea.

Storage and Reheating Instructions

Store Lica Layered Cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply let it come to room temperature or microwave for a few seconds.

Nutrition Information

Calories per serving

Each serving of Lica Layered Cake contains approximately 350 calories.

Carbohydrates

Each serving of Lica Layered Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Lica Layered Cake contains approximately 20 grams of fats.

Proteins

Each serving of Lica Layered Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Lica Layered Cake is a good source of vitamin E from the walnuts and dried fruit.

Alergens

Lica Layered Cake contains nuts and eggs, which may be allergens for some individuals.

Summary

Lica Layered Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Lica Layered Cake is a delicious and indulgent dessert that is perfect for special occasions. With its layers of wafer sheets, sweet honey mixture, and crunchy walnuts, this cake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe. It was tucked away in an old cookbook that belonged to my mother, filled with handwritten notes and splattered with various ingredients. The recipe was for a Lica Layered Cake, a dessert I had never heard of before. Intrigued by the name and the unique ingredients listed, I knew I had to give it a try.

I remember sitting at the kitchen table, carefully reading through the recipe and trying to decipher my mother's handwriting. The ingredients included flour, sugar, butter, eggs, milk, and a special ingredient called Lica extract. I had never heard of Lica extract before, but I was determined to find it and unlock the mystery of this cake.

I decided to start by asking my mother about the recipe. She told me that the Lica Layered Cake was a family recipe that had been passed down for generations. The secret ingredient, Lica extract, was a special concoction made from a rare flower that only grew in the mountains of our homeland. My mother had learned how to make the extract from her own mother, and now it was my turn to carry on the tradition.

Determined to make this cake, I set out to find the elusive Lica extract. I searched high and low, asking various vendors and herbalists in town if they had ever heard of such a thing. Finally, after weeks of searching, I stumbled upon an old herbalist who claimed to have the extract in his possession. He told me that it was a rare and precious ingredient, but he was willing to part with it for a price.

I eagerly purchased the Lica extract and returned home to begin my baking adventure. I followed the recipe carefully, mixing the ingredients together and adding the Lica extract at just the right moment. The kitchen was filled with the sweet aroma of the cake as it baked in the oven, and I couldn't wait to see the final result.

When the cake was finally done, I pulled it out of the oven and set it on the cooling rack. It was a sight to behold - layers of fluffy cake stacked on top of each other, with a delicate glaze drizzled over the top. I couldn't wait to taste it and see if all my hard work had paid off.

I cut a slice of the Lica Layered Cake and took a bite. The flavors exploded in my mouth - a perfect balance of sweetness and warmth, with a hint of the mysterious Lica extract shining through. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon a true hidden gem.

From that day on, the Lica Layered Cake became a staple in my kitchen. I would make it for special occasions, family gatherings, or just as a treat for myself. Each time I baked the cake, I would think back to the journey I had taken to discover the recipe and the special ingredient that made it so unique.

Years passed, and I continued to bake the Lica Layered Cake for my family and friends. The recipe became a part of our family tradition, passed down from generation to generation. I shared the recipe with my children and grandchildren, ensuring that the legacy of the Lica Layered Cake would live on for years to come.

As I sit here now, reflecting on the memories of discovering this recipe and the joy it has brought to my life, I am grateful for the curiosity that led me to that old cookbook. The Lica Layered Cake will always hold a special place in my heart, a reminder of the power of tradition and the magic of a secret ingredient. And as I continue to bake this cake for those I love, I know that the legacy of the Lica Layered Cake will live on forever.