Rosa Cooking

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"Kirason"

I usually eat this cake in a Zagreb pastry shop. This is my variation on a cake-shaped theme

Preparation steps

  • Biscuit
  • Whisk the egg yolks with the sugar and vanilla sugar
  • Beat the egg whites into a stiff batter.
  • Lightly add flour mixed with powder and egg whites to the egg yolks.
  • Pour into a greased cake tin and bake for about 30 minutes at 180C (check with a toothpick)
  • Cream
  • Cook the pudding in 0.8l of milk. Towards the end of cooking, add the nutella and mix well. Put the pudding to cool with occasional stirring so as not to form a crust.
  • Whip the sweet cream with whipped cream into whipped cream and mix with the cooled pudding.
  • Stacking
  • Cut the cooled biscuit in half
  • Put half of it on the bottom of the mold and arrange cherries on it (2-3 handfuls of cherries)
  • Put half of the cream on the cherries.
  • The other half of the biscuit and on it the other half of the cream.
  • Garnish with chopped hazelnuts or as desired

Serving

Leave the cake in the fridge for at least 2 hours to set, remove the hoop from the mold and serve. Good apetite!

Tags

boko cake print

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