Rosa Cooking

A black woman

I got this recipe from my godfather for sure about ten years ago. I never made it and here I decide to make it for the first time for Easter. This is a cake for those who like "heavy" cakes. There is already a recipe with the same name, similar to this one, but I have one more filling, so I decided to write it.

Preparation steps

  • Whisk with a mixer egg yolks, sugar and oil. Like, until it turns white. Add ground walnuts, baking powder and firmly beaten egg whites and lightly combine with a wire (not a mixer). Transfer to a cake tin (diameter 28 cm) lined with baking paper. Bake at about 200 C until separated from the sides of the mold. when ready, leave to cool and cut into two crusts.
  • Cook milk and flour like pudding. More precisely, mix the flour in a little separated milk and pour in boiling milk. Cook until thickened. Allow to cool.
  • Whisk the margarine with the powdered sugar and combine with the cooled flour and milk mixture. Whisk well with a mixer.
  • Sprinkle the raisins with rum a little earlier and let them stand. Shake them into the finished filling. Cut the green candies into cubes and also put them in the filling. Chop the walnuts and add the same to the filling. Mix everything well. Walnuts follow the original recipe, but it's a little too difficult for me, so I put candied pineapple instead of walnuts.
  • Pour the entire amount of filling 1 on the first crust. Cover with the second crust. Then coat with filler 2.
  • And prepare the filling 2 by whipping the remaining 3 egg whites into solid snow with sugar and lemon juice. Steam this whipped mixture until it hardens and becomes sticky like a sampita. I cooked for about ten minutes with constant stirring with a mixer.
  • When that filling is coated, a chocolate glaze goes on top. I didn't coat the whole surface, but I smeared the white surface so that there wasn't a lot of chocolate. The whole cake is coated according to the original recipe.
  • My advice is to spray the crusts with something before coating with the film. Either with milk or some juice, because the crust is a bit dry to my taste.



You might also like...

A ragged pie

Why would a pie should always be common? Both in appearance and taste and such a simple cake can surprise.

Irene's ball

Linguists are sure that Hupf or Hopf are onomatopoeias for jumping, or dough growth. But two more, whether the kuglof was named Kugel, as the hills are called in the Alps, or Gugel, a round head covering, at least 700 years ago.

Milk braid

Milk braid

To prepare this fine braid, decide on Easter. If you wish, you can also decorate it with Easter eggs.


Pink minions will color your day pink and you will enjoy the taste and aftertaste of rum, walnuts and fine Lino lade.

Mini pies

Mini pies

Sprinkle fragrant miniature pies with apricot jam, chopped almonds and pears with powdered sugar and enjoy chilled snacks of fine dessert.

Noodles with truffles

This dish is intended primarily for lovers of Istrian underground wild mushrooms and those who can afford them. Other gourmets will surely be served ready-made, excellent truffle and other mushroom sauces.

Pineapple cake

The attractive pineapple peel hides the juicy fruity flesh of a beautiful yellow color and an excellent refreshing taste. Usually sliced ​​into rings, fresh or canned, it has managed to gain fans in a number of drinks and dishes, such as this lightweight cake.

Stuffed eggs with horseradish

Armoracia rusticana, sharp, spicy and caustic taste in this combination with eggs, mayonnaise and chives is eaten on holidays, but also on quite ordinary days. If none of this sounds familiar to you, we’ll tell you it’s horseradish.