Supita

The word supita (Turkism, sut-milk), denotes a type of pie made from scrambled eggs and milk, in this case yogurt. This is a really quick and fine cake with all the ingredients you mostly have in the kitchen, and you can upgrade it indefinitely. It can only be with cream, with jams and marmalades, with cherries and various fruits. Optional.

Preparation steps

Turn the oven to 200 C and let it heat up.
Mix the eggs with the sugars, then add the yoghurt, a pinch of salt and soft flour, stirring constantly.
Oil the mold in which you will bake Supita well and put it in the oven to heat for 5 minutes.
Then take it out and pour the prepared mixture into it, return to the oven for another 5 minutes until the cake hardens a bit.
Mix the sour cream well with 3 tablespoons of sugar. Prepare the fruit.
After 5 minutes, take the soup out again and pour sour cream with sugar over it, and immediately after that spread the fruit evenly.
Return to the oven, and bake for another 20-30 minutes until golden brown.

You might also like...

Cheese chic

Our homemade pies are baked in a square tin, and we recommend a round flavored one with a fine creamy mascarpone cheese with a delicate and sweet taste.

Crispy cheesecake

Fresh cow's cheese is a favorite food for many, even the most festive desserts in continental Croatia. Extremely refreshing.

Crustada with mixed fruit

Pies made of sprinkled dough and fruit as a filling are a favorite everyday dessert in many kitchens. With a thin dough just underneath, which holds fruit like a mold, extremely refined like this, they can also replace a fruit cake on some occasions.

Fig and carob pie

In addition to adoring the natural beauty of the Adriatic islands, we are big fans of the food that is eaten there. Fig pie is an irresistible Molat specialty - try it yourself. And we will not oppose the invitation to the cake :)! The recipe has been tried and adapted according to the original recipe of Mrs. Senka Jović from the island of Molat.

Pecan pie

In addition to being the cradle of jazz music, New Orleans also boasts excellent Creole and Cajun cuisine, which, along with American cuisine, reflects its multiculturalism. For this occasion, get pecan, walnut from the southern United States and California. The recipe was tried and adapted according to the original from New Orleans classic desserts cookbook, Kit Wohl.

Quicky pretzels tart with caramel and chocolate

With each bite of this chocolate tart, you will reaffirm to yourself why the sweet-salty combination is so irresistible. The provocative variegation of the sweetness of the caramel taste and the salty touch of Kviki pretzels are rounded off by dark chocolate and a grain of salt.

Small fruit pies

Fill these charming "baskets" with your favorite fruit and enjoy the charm of your favorite fruits covered with a delicious dough weave.

Rosa Cooking