Zagorje straccatella cubes
If you are wondering why "Zagorje", here is the answer. We recently spent a wonderful weekend at my husband’s grandparents in Jazvine near Radoboj. At the end of the sumptuous lunch, prepared by Gordan, the daughter-in-law of her husband's cousin, straccatella cubes were served, which delighted me. I rewrote the recipe and made these "Zagorje cubes" in my kitchen, with only minor changes. Straccatella, stračatela, straticela and other names carry a whole range of very similar recipes and their root is a well-known Italian specialty. That is why I decided that in this performance the cake bears this name and I dedicate the recipe to dear Gordana and the whole Hlebec family in Jazvine. Here, the recipe is here for all of you and with the ingredients you just need a little more willpower. Gourmet enjoyment is guaranteed….
Preparation steps
- Mix egg whites and salt into the snow.
- Whisk the sugar and egg yolks.
- While stirring, add oil, flour mixed with baking powder and sifted cocoa, and then lightly mix egg whites into this mixture.
- Pour the mixture into a baking sheet, pre-coated with oil and place in an oven preheated to 180 ° C and bake for 20 minutes.
- Meanwhile, prepare the cream. First, dissolve the gelatin in the powder in a dozen tablespoons of milk and then "steam" the rest of the milk, eggs, sugar and rum sugar. You can also use bourbon-flavored sugar here.
- When the mixture is cooked, add the melted gelatin, stir and remove from the stove and cool in the sink or in a bowl of cold water.
- Make whipped cream and lightly stir in the diced milk chocolate of your choice.
- Lightly mix the whipped cream with the chocolate into the mixture with the eggs and gelatin (or vice versa).
- Transfer the cream prepared in this way to the baked biscuit on a baking sheet.
- Flatten the cream and place the baking sheet in the fridge overnight.
- Serve cut into cubes.
