Name: Prăjitură Parlament (Parliament Cake)
Yield: about 20 squares, 25 × 35 cm (10 × 14 inch)
Cuisine: Romania
Ingredients: 4 eggs, separated; 100 g granulated sugar; 100 g toasted ground walnuts; 15 g all-purpose flour; 4 eggs, separated, for the vanilla sponge; 100 g granulated sugar, for the vanilla sponge; 100 g all-purpose flour, for the vanilla sponge; 1 tsp vanilla; 200 g Petit Beurre biscuits; 150 ml strong coffee; 2 tbsp rum; 400 ml milk; 3 egg yolks; 80 g granulated sugar, for the vanilla cream; 40 g cornstarch; 150 g butter, at room temperature; 1 tsp vanilla, for the vanilla cream; 400 ml milk, for the chocolate cream; 3 egg yolks, for the chocolate cream; 80 g granulated sugar, for the chocolate cream; 40 g cornstarch, for the chocolate cream; 30 g cocoa powder; 150 g butter, at room temperature, for the chocolate cream; 1 tsp vanilla, for the chocolate cream; 200 g walnuts, toasted and finely ground

Method

Sponges

Heat the oven to 340°F (170°C) and line two 25 × 35 cm (10 × 14 inch) pans.
Walnut sponge. Beat the whites to stiff peaks, adding the granulated sugar (100 g½ cup) gradually. Fold in the yolks, then the toasted ground walnuts (100 g) and all-purpose flour (15 g2 tbsp). Spread in one pan and bake about 20 minutes.
Vanilla sponge. Beat the whites to stiff peaks, adding the granulated sugar (100 g½ cup) gradually. Fold in the yolks and vanilla (1 tsp), then the all-purpose flour (100 g¾ cup + 1 tbsp). Spread in the second pan and bake about 25 minutes. Cool both.

Creams

Vanilla cream. Heat the milk (400 ml1⅔ cups). Whisk the egg yolks (3), granulated sugar (80 g6 tbsp) and cornstarch (40 g6 tbsp), whisk in some of the hot milk, then pour it all back into the pot and cook, whisking, until thick. Add the vanilla (1 tsp) and cool completely. Beat the butter (150 g⅔ cup) until fluffy and fold in the custard.
Chocolate cream. Make it the same way with the milk (400 ml1⅔ cups), egg yolks (3), granulated sugar (80 g6 tbsp) and cornstarch (40 g6 tbsp), whisking the cocoa powder (30 g6 tbsp) in with the starch. Add the vanilla (1 tsp), cool, and fold into the beaten butter (150 g⅔ cup).

Assembly

Mix the strong coffee (150 ml½ cup + 2 tbsp) and rum (2 tbsp).
Lay the walnut sponge in the pan and spread the chocolate cream over it. Dip the Petit Beurre biscuits (200 g) briefly in the coffee and lay them on top in one layer. Spread the vanilla cream over them and top with the vanilla sponge. Spread the remaining cream over the top and sides.
Press the walnuts (200 g) onto all the exposed surfaces. Refrigerate overnight, then cut into squares.

Notes

Remaining cream. Hold back some of either cream, or both, for the top and sides.

Prăjitură Parlament (Parliament Cake)

Ingredients

Walnut sponge

Vanilla sponge

Biscuit layer

Vanilla cream

Chocolate cream

Coating