Prăjitură Carpați (Carpathian Mountain Cake)

Day 1

1. Sheets. Heat the oven to 340°F (170°C). Dissolve the baker's ammonia (1 tsp) in the vinegar (15 g1 tbsp). Mix the eggs (3), granulated sugar (150 g¾ cup), sunflower oil (100 ml7 tbsp), milk (100 ml7 tbsp) and the dissolved leavening. Add the all-purpose flour (450 g3¾ cups) gradually to form a soft dough.

2. Divide the dough into 8 pieces. Roll each paper-thin on the back of a greased baking pan and bake 10 to 12 minutes, until golden. Trim the edges while warm.

3. Cream. Caramelize the granulated sugar (300 g1½ cups) in a large pan until amber. Add the unsalted butter (250 g1 cup + 2 tbsp) carefully; it will sputter. Add the milk (200 ml¾ cup + 1 tbsp) gradually, stirring until smooth. Add the cocoa powder (16 g3 tbsp) and vanilla (1 tsp) and cook until thick and glossy. Set aside a quarter of the cream.

4. Stack the sheets with the warm cream between them, so it soaks in. Press under a weight overnight in a cool place.

Day 2

1. Mountains. Cut the layered block into 3 long strips, then cut each strip diagonally lengthwise into 2 triangles. Stand each pair of triangles together to form a peak, gluing them with the reserved cream.

2. Glaze. Heat the heavy cream (100 ml7 tbsp), pour it over the dark chocolate (150 g) and stir until smooth. Stir in the cocoa powder (5 g1 tbsp). Pour it over the mountains.

3. Sprinkle coconut on the peaks, or ground walnuts on some of them.