Vasa's cake is a Serbian dessert that is relatively easy to make and is suitable for all occasions. It is very tasty and creamy, with the addition of ground walnuts. Follow recipe.
Ingredients: simple, total time: 50 min.
Bark:
5 eggs
5 Tbsp granulated sugar
1 Tbsp flour
6 Tbsp ground walnuts / or toasted ground hazelnuts
1 grated lemon peel or/ 30 g grated chocolate
Filling:
4 Tbsp granulated sugar
100 ml milk
350 g ground walnuts
100 g melted dark chocolate
5 egg yolks
4 Tbsp powdered sugar
200 g butter
1 bag vanilla sugar/ 10 g
1 orange juice/ 50 ml for filling, rest for sprinkle bark
1 grated orange peel
Top Egg White:
4 egg whites
pinch of salt
250 g sugar
150 ml water
or you can use whipped cream
grated chocolate/ or melted to taste for decoration as you like
Preparation:
Bark:
Beat eggs with sugar, vanilla sugar in a deep bowl, then add lemon peel, flour, and ground walnuts or hazelnuts.
Combine the mixture well and pour it into a greased mold 26 cm, lined with baking paper.
Bake in a preheated oven at 180 °C for about 20 minutes.
When the bark is ready, wait 10 minutes, then take it out of the mold. Separate from the baking paper and place on a decorative tray. Prepare filling now.
Filling:
Pour the milk and 4 spoon granulated sugar into a small saucepan and cook on a slightly moderate heat until the sugar is absorbed.
Place ground walnuts in a bowl and scald them with milk and sugar, mix the ingredients well. Set aside.
Put 5 egg yolks in a small saucepan and add powdered sugar, mix everything well. Switch to steam and stir until the mixture gets a lighter color.
In a deep bowl, add the chopped butter, beat on medium speed, then add the walnut and milk filling, mix at the same time, add gradually egg yolks mixture. Next add melted chocolate, (steam or microwave) vanilla sugar, orange peel and 50 ml orange juice. Mix all the ingredients well into a uniform mixture. Filing is finished. Set aside.
Processing:
Sprinkle the bark with the rest of the juice evenly.
Fill the crust, including the sides, spread evenly and level.
Then transfer the semifinished cake to the fridge to set while you make the egg white decoration.
Beat the egg whites for about 10–13 minutes with a pinch of salt, until you get stiff peaks.
Stir the sugar and water on a moderate fire, you should get the thickness of the syrup.
Gradually add syrup to the stiff peaks whites until you get a solid mixture, and mix at the same time.
Add the solid egg white snow in a cake syringe and decorate the cake as desired. If you want, you can add grated chocolate.
Transfer cake to the refrigerator to cool for at least 3 hours, or overnight, so that it sets even better.
Cut the cake into slices.
Buon appetito!
NOTE:
Keep the cake in the fridge for up to 4-5 days.
If it's too much for you, you can cut half the cake and pack it in special boxes with a freezer lid for up to a month. Remove the cake earlier before serving.
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