Reform cake is the most famous cake in Serbia, and it is always prepared on the eve of New Year's and even Christmas holidays. It is very tasty. Otherwise, you can make it with walnuts, I prefer it with hazelnuts, as you mostly like the most. The cake is irresistibly delicious, you will see for yourself. Soft and juicy, it takes a little longer because the crusts baked 3 times, it's worth doing anyway. The cake is a fantasy! Read mora about here advising. Follow recipe.
Ingredients: medium, round mold 25 cm, total time: 80 min
Bark:
8 egg whites
250 sugar
250 g hazelnuts, ground roasted chopped
3 Tbsp semolina
Filling:
8 egg yolk
250 g sugar
100 g melted chocolate for cooking
250 g butter, room temperature
Preparation:
Crust:
Beat 8 egg whites in a deep bowl, then add 250 g of sugar / gradually into the thick snow.
When the mixture has become solid, add 250 g of ground roasted hazelnuts, mix well with a spatula and add 3 tablespoons of semolina flour.
Divide the mixture into 3 equal parts.
Pour the mixture into a greased (butter and flour) round mold, 25 cm.
Bake in a preheated oven at 160 °C for about 20–25 minutes, depending on the oven. Control the dough with a toothpick. When the crust done, leave it to cool completely.
Only then divide the bark into 2 equal parts, each of which you want. You should get 6 crusts in total. (every bark 1 cm or 7-8 mm thick). So you bake the crust 3 times and be sure to wait for the crust to cool before cutting it in half!
Fill:
Put 8 egg yolks in a deeper bowl and whisk well, then add 250 g of sugar, and mix well until frothy. Then transfer the dish to boiling water and constantly stir the steamed cream until it thickens and becomes smooth. Then add 4 bars / 100 g of chocolate, and stir well on the steam until get a compact cream. Remove the steam from the pan.
Finally, mix 250 g of butter which stood at room temperature in a separate bowl until smooth, then add the 1 big spoon chocolate filling to the butter and mix with a mixer.
Gradually add the rest of the filling to the butter and mix constantly!
Cream must become homogeneous and compact and thick, and leave to cool.
When the cream has cooled, continue to mix the cream until the cream is compact and foamy.
Coat each crust with this filling, the pages must be stacked on top of each other.
When you have finished the last crust and last filling, you can decorate the upper part with chocolate and peeled almond leaves, or as you like different way.
Garnish the crust pages with the rest of the ground roasted hazelnuts.
Put the cake to cool overnight. Serve.
Buon appetito!
NOTE: If you make this cake, you can divide the work into 2 days of filling to continue tomorrow. When roasting hazelnuts, be sure to stir them constantly over a moderate heat, taking care not to burn them. Peel them best by rubbing. And then grind them into small pieces. You can add as many almonds as you need for decoration, put them in warm water and then peel them and divide the leaves, and dry them! You can also make this cake in a rectangular shape, measuring 35×20 cm.
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