Pyramid Layered Cake

Pyramid Layered Cake Recipe from Romania | Ingredients: eggs, flour, butter, sugar, preserves

Region / culture: Romania | Servings: 10

Introduction

The Pyramid Layered Cake is a visually stunning and delicious dessert that is sure to impress your guests. This cake is made up of layers of sponge cake filled with various creams and preserves, stacked on top of each other to form a pyramid shape. It is a showstopper dessert that is perfect for special occasions and celebrations.

History

The Pyramid Layered Cake has its origins in Eastern Europe, where it is a popular dessert for weddings and other special events. The cake is traditionally made with layers of sponge cake and filled with a variety of creams and preserves. The pyramid shape of the cake is said to symbolize prosperity and abundance, making it a fitting choice for celebrations.

Ingredients

12 eggs
flour
butter
sugar (equal to the weight of the 12 eggs in their shells)
butter (for greasing the pan)
various fillings and preserves

How to prepare

Beat the butter, gradually adding sugar and the eggs one by one.
When the mixture becomes creamy, gradually add the flour while continuously mixing.
Prepare 6 – 8 rounds of white paper.
The largest round should be the size of a dinner plate, the next one should be 1 inch smaller, and so on, down to the smallest one.
Grease the paper circles with butter and spread the mixture on them, making it about one finger thick.
Bake 2 – 3 circles at a time on a large baking sheet, using medium heat.
Once all 6 – 8 circles are baked, spread various creams and preserves on each of them. For example, use chocolate cream, preserves, vanilla cream, etc.
Arrange the rounds on top of each other, with the largest one forming the base and the smallest one forming the top of a pyramid.
On top of the last circle, arrange fruits from preserves.

Variations

Try using different flavors of creams and preserves for a unique twist on the classic recipe.
Add nuts or chocolate chips to the cake batter for added texture and flavor.
Experiment with different shapes and designs for a personalized touch.

Cooking Tips & Tricks

Be sure to beat the butter and sugar until creamy to ensure a light and fluffy cake.

- Gradually add the flour while mixing to prevent lumps from forming.

- Use a variety of fillings and preserves to add different flavors and textures to the cake.

- Bake the cake rounds in batches to ensure even cooking.

- Allow the cake to cool completely before stacking and decorating to prevent the layers from sliding.

Serving Suggestions

Serve the Pyramid Layered Cake as a showstopping dessert at weddings, birthdays, or other special events. Pair it with a cup of coffee or tea for a delightful treat.

Cooking Techniques

Be sure to beat the butter and sugar until light and fluffy for a tender cake.

- Gradually add the flour to prevent lumps from forming in the batter.

- Bake the cake rounds in batches to ensure even cooking.

Ingredient Substitutions

You can use margarine or vegetable oil as a substitute for butter in this recipe.

- Gluten-free flour can be used for a gluten-free version of the cake.

- Use plant-based eggs or egg replacers for a vegan-friendly option.

Make Ahead Tips

The cake rounds can be baked in advance and stored in an airtight container until ready to assemble. The cake can also be assembled a day ahead and stored in the refrigerator.

Presentation Ideas

Decorate the Pyramid Layered Cake with fresh fruit, edible flowers, or chocolate shavings for a beautiful presentation. Dust the top with powdered sugar for a finishing touch.

Pairing Recommendations

Serve the Pyramid Layered Cake with a glass of champagne or dessert wine for a luxurious pairing. Fresh berries or a fruit compote make a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place the cake in a preheated oven at 350°F for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of the Pyramid Layered Cake contains approximately 350 calories.

Carbohydrates

The Pyramid Layered Cake is a high-carbohydrate dessert due to the flour and sugar used in the recipe. Each serving contains approximately 40 grams of carbohydrates.

Fats

The cake is also high in fats due to the butter used in the recipe. Each serving contains approximately 20 grams of fat.

Proteins

While the cake does contain eggs, which are a good source of protein, the overall protein content is relatively low. Each serving contains approximately 5 grams of protein.

Vitamins and minerals

The Pyramid Layered Cake does not contain significant amounts of vitamins and minerals. However, the eggs used in the recipe provide some essential nutrients such as vitamin D and B vitamins.

Alergens

This recipe contains eggs and butter, which are common allergens. It may also contain nuts or other allergens depending on the fillings and preserves used.

Summary

The Pyramid Layered Cake is a high-calorie dessert that is rich in carbohydrates and fats. While it may not be the healthiest option, it is a delicious treat for special occasions.

Summary

The Pyramid Layered Cake is a showstopping dessert that is perfect for special occasions. With layers of sponge cake filled with creams and preserves, this cake is sure to impress your guests. Experiment with different flavors and fillings to create a unique and delicious treat. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I stumbled upon the recipe for what would become my signature dish - the Pyramid Layered Cake.

I remember it like it was yesterday. I was visiting my aunt in the bustling city of Paris, and as soon as I entered her cozy kitchen, I was enveloped in the sweet aroma of vanilla and sugar. My aunt, a renowned pastry chef, was busy whipping up a batch of delicate macarons when I noticed a faded, yellowed piece of paper tucked away in a dusty old cookbook. Curious, I asked her about it, and she smiled knowingly before handing it to me.

"This, my dear, is the recipe for the Pyramid Layered Cake," she said, her eyes sparkling with excitement. "It's a family secret, passed down through generations. I think it's time you learned how to make it."

I eagerly took the recipe and studied it intently. The instructions were detailed and precise, calling for layers of fluffy sponge cake, creamy chocolate mousse, and a decadent caramel glaze. It seemed like a daunting task, but I was determined to master it.

Over the following weeks, I spent countless hours in my aunt's kitchen, carefully following each step of the recipe. I learned the art of folding egg whites into batter, the importance of perfectly whipped cream, and the exact temperature at which caramel should be cooked. It was a labor of love, but with each failed attempt, I grew more determined to succeed.

Finally, after many trials and errors, I presented my aunt with the finished Pyramid Layered Cake. She took one bite and closed her eyes in delight, a smile spreading across her face.

"You've done it, my dear," she said, her voice filled with pride. "This cake is truly a work of art."

From that moment on, the Pyramid Layered Cake became my signature dish. I shared the recipe with friends and family, who marveled at its intricate layers and rich flavors. It became a staple at every special occasion, from birthdays to holidays to weddings.

As the years passed, I continued to perfect the recipe, tweaking it here and there to suit my taste. I added a hint of orange zest to the sponge cake, a touch of espresso to the chocolate mousse, and a sprinkle of sea salt to the caramel glaze. Each new variation brought a new depth of flavor, a new level of complexity.

But no matter how many times I made the Pyramid Layered Cake, the memory of that first time in my aunt's kitchen always stayed with me. It was a reminder of where I came from, of the love and dedication that went into creating something truly special.

And so, as I stand in my own kitchen now, surrounded by the familiar scent of vanilla and sugar, I can't help but feel a sense of gratitude for that faded, yellowed piece of paper that started it all. The Pyramid Layered Cake may just be a recipe to some, but to me, it's a reminder of the love and legacy that I carry with me every time I step into the kitchen.