Ingrediente pentru blat:

-          3 oua;

-          150 grame de zahar;

-          100 mL lapte;

-          100 mL ulei;

-          150 grame faina;

-          40 grame cacao pudra;

-          1 praf de copt;

-          o esenta de rom;

-          150 grame nuci maruntite.

Ingrediente pentru umplutura:

-          1 esenta de vanilie;

-          150 grame zahar pudra;

-          400 grame smantana pentru frisca;

-          100 grame stafide hidratate in apa calduta timp de 30 de minute.

Timp de preparare: 1 ora 40 minute

Portii: 6

Mod de preparare:

Intr-un bol mare, puneti ouale si zaharul. Amestecati cu mixerul pana cand compozitia devine spumoasa. Adaugati uleiul si laptele treptat si amestecati din nou. Cerneti faina, cacao si praful de copt intr-un vas separat. Adaugati treptat ingredientele solide peste compozitia lichida, amestecand constant. La final, dupa ce ati obtinut o compozitie omogena, adaugati nucile maruntite si amestecati cu ajutorul unei spatule. Turnati compozitia intr-o tava tapetata cu hartie de copt si dati blatul la cuptor (preincalzit la 180 °C) timp de 35-40 de minute sau pana cand trece testul scobitorii. Dupa ce blatul s-a copt, lasati-l la racit pentru 15 minute.

Intr-un bol, adaugati smantana pentru frisca si zaharul pudra. Puneti si esenta de vanilie. Mixati totul pana cand compozitia devine ferma precum o bezea. In aceasta compozitie adaugati stafidele hidratate si amestecati usor cu o spatula. Taiati blatul cu grija pentru a forma 3 straturi. Intindeti din umplutura cu smantana si stafide peste fiecare strat si deasupra ornati cu restul de umplutura ramasa. Dati prajitura la frigider pentru minim 3 ore sau cel mai bine peste noapte.

Bon Appétit!

Ingredients for the cake layer:

-          3 eggs;

-          150 grams of sugar;

-          100 mL milk;

-          100 mL oil;

-          150 grams flour;

-          40 grams cocoa powder;

-          1 teaspoon of baking powder;

-          1 vial of rum essence;

-          150 grams crushed walnuts.

Ingredients for the filling:

-          1 vial of vanilla essence;

-          150 grams powdered sugar;

-          400 grams whipping cream;

-          100 grams raisins, hydrated in warm water for 30 minutes.

Preparation time: 1 hour 40 minutes

Servings: 6

Method of preparation:

In a large bowl, put the eggs and sugar. Mix with an electric mixer until the composition becomes frothy. Gradually add the oil and milk, mixing again. Sift the flour, cocoa and baking powder into a separate bowl. Gradually add the dry ingredients to the liquid composition, stirring constantly. Finally, once you have obtained a homogeneous composition, add the crushed walnuts and mix with a spatula. Pour the mixture into a baking tray lined with parchment paper and bake the cake layer in a preheated oven at 180°C (356°F) for 35-40 minutes or until it passes the toothpick test. After the cake layer is baked, let it cool for 15 minutes.

In a bowl, add the whipping cream and powdered sugar. Also add the vanilla essence. Whip everything until the mixture becomes firm like a meringue. Add the hydrated raisins to this mixture and gently mix with a spatula. Carefully cut the cake layer to form 3 layers. Spread the sour cream and raisin filling over each layer and decorate the top with the remaining filling. Refrigerate the cake for at least 3 hours or preferably overnight.

Bon Appétit!