Zagreb cake
"I give the warmth of sorrow to my city above me, When the wind from Medveščak entangles the maple canopy, When it blows from Grič at noon, across the Square to the south, Pigeons when they fly to the sky like no other. The streets of my life flow through the streets of Zagreb. the wound burns… "They say that it is already common for every city that keeps to itself to have" its "steak, but also" its "cake…
Preparation steps
- For the dough, fry and grind the almonds, and pour the bread crumbs with rum and let it stand for a few minutes.
- Whisk the butter with the sugar and vanilla sugar, add the melted chocolate (steamed) and stirring the egg yolks one by one. Then add ground almonds and soaked bread crumbs to the mixture. Finally, lightly stir in the beaten egg whites with a food processor.
- Divide the dough into two parts, and bake part by part at a temperature of 170 ° C, for about 25-30 minutes (try with a wooden stick or fork if the middle is baked). Cool the baked dough and cut it horizontally in the middle, so that you get a total of 4 sheets.
- For the cream, froth the whole eggs with 10 dkg of powdered sugar, flour and vanilla sugar, add the melted chocolate, then steam the mixture until it starts to thicken. When it starts to thicken, stir in the roasted ground hazelnuts. Cool the cream, but not completely.
- Mix the butter with the remaining 5 dkg of powdered sugar and add the lukewarm cream, then leave it to cool completely to room temperature.
- Stir the whipped sweet cream lightly into the cooled cream.
- Coat the cake sheets with cream (you can lightly sprinkle them with chocolate liqueur if you wish) and stack them on top of each other, coat the sides of the cake with the same cream, and then cover the cake with chocolate glaze.
- For the glaze, melt the butter and chocolate in the steam, remove from the steam and add a tablespoon of oil, and stir until slightly cooled.
- You can additionally decorate the cake with almond flakes, coarsely chopped roasted hazelnuts or cream.
- You can see another very similar recipe here
Serving
I cut this recipe from a magazine (unfortunately, I don't remember which one) back in the 90's, and the recipe is signed by Mrs. Anđelka Šafran. Since the cream was a little too "margarine" for me in the original recipe, I finished the cream by reducing the amount of butter and adding whipped cream. You can also prepare the cake two days before, because the longer it stays, the finer it is. I recommend that you do not serve it cold from the fridge, but leave it at room temperature for about half an hour to an hour before serving so that the chocolate relaxes a bit.
