VIENNA PRATER CAKE
This classic Viennese cake offers a rich and satisfying experience with its layers of tender cake and creamy filling. The combination of chocolate, walnuts, and rum creates a delightful balance of flavors, making it a perfect treat for any occasion. This recipe, adapted from a historical cookbook, is sure to impress with its elegant simplicity and comforting taste.
Ingredients
- 6 large Large eggs
- 1 cup Granulated sugar
- 3/4 cup Unsweetened cocoa powder
- 3/4 cup All-purpose flour
- 1 1/2 teaspoon Vanilla extract
- 6 large Egg whites
- 1 cup Milk
- 2 large Large egg yolks
- 1 cup Chopped walnuts
- 1 tablespoon Rum
Instructions
- 1In a large bowl, cream together the yolks of 6 eggs and 1 cup of granulated sugar until pale and fluffy. Add 3/4 cup of sifted cocoa powder, 3/4 cup of sifted flour, and 1 1/2 teaspoons of vanilla extract. Gently fold in the beaten egg whites.
- 2Preheat oven to 350°F (175°C). Pour the batter into a greased and floured 9-inch round cake pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- 3While the cake is cooling, prepare the filling. In a saucepan, combine 1 cup of milk and the yolks of 2 eggs. Cook over medium heat, stirring constantly to prevent curdling. Add 1 cup of chopped walnuts. Sweeten to taste. Remove from heat and stir in 1 tablespoon of rum.
- 4Once the cake is completely cool, cut it in half horizontally. Spread the filling evenly between the two layers. Serve and enjoy!