Vasa's Cake recipe
- Feb 7, 2025
- 3 min read
Vasa's cake is a traditional Serbian dessert that is straightforward to prepare and appropriate for any occasion. This delectable and creamy treat features the addition of ground walnuts. Please refer to the recipe for detailed instructions.
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:
In a deep bowl, whisk together the eggs, sugar, and vanilla sugar. Incorporate the lemon zest, flour, and ground walnuts or hazelnuts into the mixture.
Thoroughly blend the ingredients and transfer the mixture into a greased 26 cm mold lined with baking paper.
Bake in a preheated oven at 180 °C for approximately 20 minutes.
Once the crust is baked, allow it to cool for 10 minutes before removing it from the mold. Detach it from the baking paper and place it on a decorative tray. Proceed to prepare the filling.
Filling:
Combine the milk and 4 tablespoons of granulated sugar in a small saucepan. Heat over medium until the sugar dissolves completely.
Place the ground walnuts in a bowl and pour the hot milk and sugar mixture over them. Mix thoroughly and set aside.
In a small saucepan, combine 5 egg yolks with powdered sugar. Mix well, then cook over steam, stirring until the mixture lightens in color.
In a large bowl, beat the chopped butter on medium speed. Gradually incorporate the walnut and milk mixture, followed by the egg yolk mixture. Add the melted chocolate (using either steam or a microwave), vanilla sugar, orange peel, and 50 ml of orange juice. Mix all ingredients thoroughly until a uniform consistency is achieved. The filling is now complete. Set aside.
Processing:
Evenly distribute the remaining juice over the bark.
Fill the crust, ensuring to cover the sides, and spread evenly to achieve a level surface.
Place the semifinished cake in the refrigerator to set while preparing the egg white decoration.
Whisk the egg whites with a pinch of salt for approximately 10–13 minutes until stiff peaks form.
Combine the sugar and water over moderate heat to achieve a syrup consistency.
Gradually incorporate the syrup into the stiff egg whites, mixing continuously until a solid mixture is formed.
Place the solid egg white mixture into a cake syringe and decorate the cake as desired. Grated chocolate may be added if preferred.
Refrigerate the cake for at least 3 hours, or overnight, to ensure it sets properly.
Slice the cake into portions.
Buon appetito!
NOTE:
Store the cake in the refrigerator for up to 4-5 days.
If the quantity is excessive, you may halve the cake and place it in specialized containers with a freezer lid for storage of up to one month. Ensure to remove the cake in advance of serving.
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