Serbian Walnut Cake
10 servings
45 minutes
Serbian nut cake is a true embodiment of the rich flavors of Balkan cuisine. This exquisite dessert, filled with the aroma of almonds and vanilla, combines the tenderness of airy sponge cake with the velvety texture of custard. Its origins are rooted in Serbian traditions where nuts symbolize abundance and family warmth. The cake is perfect for celebrations and cozy tea gatherings, with its softness and sweetness harmoniously revealed in every bite. Thanks to the carefully selected ingredients, it has a balanced taste that intertwines the lightness of the dough and the richness of the cream. Decorated with cream, this dessert becomes a true centerpiece on the table, delighting the eye and highlighting the sophistication of Serbian pastry culture.
1
Beat the egg yolks with sugar. Whip the egg whites into a stiff foam and combine with the yolks, sifted flour, and ground almonds. Pour the batter into a flat mold, filling it to a height of 2.5–3 cm, and bake for 25–30 minutes at 200 degrees.
- Chicken egg: 4 pieces
- Egg yolk: 5 piece
- Sugar: 0.7 glass
- Wheat flour: 0.7 glass
- Almond: 2 tablespoons
2
To prepare the cream, bring milk with sugar and a vanilla pod to a boil; mix egg yolks with flour and gradually pour in the milk-sugar mixture while stirring. Cook until thickened. Whip softened butter and gradually incorporate the cooled custard. Use the resulting cream to glue the cut sponge cake and decorate the cake.
- Milk: 1 glass
- Sugar: 0.7 glass
- Vanilla: 0.5 piece
- Egg yolk: 5 piece
- Wheat flour: 0.7 glass
- Butter: 300 g