Kaštelan Festive Cake - Traditional Cake from a place called Kaštela, CroatiaI hope you will enjoy re-posts of some of last year's desserts that I have gathered in this delicious collection of Croatian Historical Cakes :-)
Kaštelan cake is called festive because of (no less) up to 12 eggs that go in it, and it is traditional for weddings, baptisms, confirmations, birthdays and all kind of festivities. Do not let the amount of eggs frighten you, old Dalmatian none (grandmothers) were not crazy :) Although it is cholesterol bomb, it is also comprised of almonds, which traditionally every house in Dalmatia had. Don't let the amount of sugar scare you, because the cake is not sweet. I do not like sweet cakes and always adapt the amount of sugar, but this cake really does not need any adjustment. It is simple and in that simplicity is perfect! If you're a fan of marzipan and chocolate, then this cake is a hit for you - because it is nothing more than a soft perfection - no flour, with nearly half a kg almonds, it is a true baked marzipan! However, what gives her special touch is Prosecco (a sweet dessert wine), that does not come so much to the flavour.Ingredients: serves 12For the cake:
• 12 whole eggs
• 240 g finely ground almonds
• 160 g coarsely chopped almonds
• 400 g granulated sugar
• 150 g breadcrumbs (or minced rusks)
• 100 m average sherry (or other sweet dessert wine)
• 50 g dark chocolate, 42% cocoaFor the glaze:
• 200 g dark chocolate, 42% cocoa
• 50 g butter
• 2 tablespoons neutral oil ( soybean or sunflower )Preparation:
1. Preheat oven to 180 ° C. Cake mould (size 26 cm) pan with parchment paper, then coat it with a little melted butter. Leave aside.
2. In a small bowl, pour over the bread crumbs with sherry, stir and leave to one side.
3. Separate the egg whites from the yolks. Mix egg yolks with an electric mixer with the whole amount of sugar. Mix for about 10 minutes until the mixture is pale yellow. Leave the mixture on the side.
4. In a separate bowl, mix the egg whites. Leave aside.
5. To a mixture of egg yolks, add coarsely grated chocolate, ground almonds, coarsely chopped almonds and breadcrumbs with prosecco. Adding one ingredient at a time, constantly mixing. Finally, add a tablespoon per tablespoon whites whisking constantly. Mixture well to mix all the ingredients together.
6. Pour into prepared cake pan. Bake in the same heat for about 45-50 minutes. Before you remove the cake out, check with a toothpick in the middle of the cake that you baked.
7. Remove the cake from the oven and leave it in a mould to cool to room temperature, about 10 minutes.
8. In the meantime, while the cake cools, prepare the glaze. In smaller pots combine braked chocolate, butter and oil. Place the pot over another, larger pot in which you filled with water, and all the ingredients for the glaze melt on steam stirring all the time. Make sure that your chocolate does not burn , and if necessary, add another tablespoon of oil.
9. Remove the cake from the pan and coat it with chocolate. You can use the bottom of the bucket to raise chocolate make you look "hairy" to gain more rustic feel. You can decorate it with almonds.
10. Leave the cake in the refrigerator overnight (no more than two days).
photo and image by http://www.recepti.hr #sweet #dessertrecipes #dessert #treats #croatiandesserts #historicaldesserts #marzipan #almonds