Placinta cu mere (pronounced plah-chin-tah coo m-air) translates to pie with apple, but this dessert falls more in the cake family than one would expect from a traditional pie. I figured for my first real post and first recipe, it made sense to feature the Romanian equivalent of a food that screams America. Let’s face it, we love pie here in the good ol’ US of A, but we’re obviously not the only ones, and even though this is different, the Romanian’s have perfected the ability to get those same bright and warm flavors packaged neatly in a three-layered cake—cake, then apple, and more cake.
Now, to be honest, I’m not a big traditional cake fan. Usually, the cake itself is meh and I could do without frosting. That’s what makes this version of cake pie so appealing to me. It doesn’t need frosting, the apple is sweet enough, though I suppose you could always improvise with a glaze. And because there is a layer of apple smooshed between two layers of cake, it keeps the cake from being too dry or flavorless. Really, the pieces of this puzzle come together in perfect harmony, in a way that’ll keep you from missing your traditional apple pie. It reminds me of grandma’s house—she was always the one to make this for me—and who doesn’t like grandma’s house?
Just in time for Fourth of July celebrations, this cake pie is easy to transport, withstands the heat well, and can be cut into bite-sized squares, so you can have more than one with less guilt 😉
↓ Recipe below ↓