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Without a doubt, I’m saying that this is one of the best cakes in the world, as I’ve tried so many types of cakes in my life. I think every woman should try making this cake, at least once in her life. It’s a traditional cake, made by our grandmothers and mothers, with an intensive flavor that you can not forget. I’m passing this recipe to my children, so they can enjoy having this decadence in their lives, like all the generations before them.



This cake is authentic Serbian Cake, which dates back in the 1908’s. The story says that this cake is invented by a woman showing her gratefulness to her son-in-law, named Vasa, for taking her daughter to Vienna, since they’ve been told that the birth of their child will be fatal for her, as well as the child. But the wife gave birth to a healthy child without any complications. After they came back from Vienna, the mother-in-law made this wonderful cake in Vasa’s honor.



 

Vasa’s Cake

Ingredients:

Servings: 16

Cake Base:

5 egg yolks
5 Tbsp caster sugar
1 Tbsp flour
5 Tbsp ground almonds
5 egg whites
2 Tbsp sugar
Juice of 1 orange

 

Filling:

125 ml milk
100 g sugar
200 g ground walnuts
4 egg yolks
4 Tbsp sugar
Zest of 1 orange
Juice of 1 orange
100 g dark chocolate
150 g butter (on room temperature)

 

Caramel Merengue Frosting:

250 g sugar
4 egg whites

Directions:

1. Preheat the oven to 180 °C/350 F. Grease with butter and line the base of 26 cm round cake tin with baking paper

2. In a bowl whisk the egg yolks with the caster sugar until pale and fluffy. Add the flour and the ground almonds and mix well. In another bowl whisk the egg whites with 2 Tbsp sugar until soft peaks form. Then gradually fold the egg whites into the egg yolk mixture, bit by bit, using a spoon. Pour the mixture in the prepared cake tin and bake for around 30 minutes. After it’s baked, leave it to cool down around 5 minutes and then transfer it to a serving plate. Pour the fresh orange juice over the cake while it’s still warm

3. For the filling take a saucepan and heat the milk with the sugar and stir constantly until the sugar is dissolved. Pour the milk over the grounded walnuts and mix well. If the mixture is too watery then add more grounded walnuts. Set aside to cool. In a double boiler melt the chocolate and set aside to cool. Add the orange zest, juice and melted chocolate in the walnut mixture and mix well. In another double boiler whisk the egg yolks with 4 Tbsp sugar until they become thick and pale in color. Set them aside to cool. Beat the butter and put it in the egg yolk mixture and mix it well. Add this mixture to the walnut mixture and mix it. Spread the filling over the cake and chill in the fridge

4. For making the merengue filling you should be very careful because if you don’t work fast the caramel will harden and you will have to start over. Heat the sugar in a pan until it’s melted and gets nice brown color. At the same time whisk the egg whites until soft peaks. When the sugar is caramelized pour it slowly in the egg whites while you’re still whisking them. Whisk it until the caramel is well incorporated into the egg whites. Cover the whole cake with the merengue and chill it in the fridge. You can decorate the cake with grated chocolate or grounded walnuts if you want.

Nutrition Facts (per serving):

Energy 352 kcal; Protein 6.4 g; Carbohydrates 36 g; Fat 21.4 g; Fiber 1.6 g 

Bon Appétit

 

Best Cake in The world
Best cake in the world

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14 Comments

  1. I’ve never heard of this but it looks amazing and delicious. Your instructions are easy to understand too. I think I would like to try this one day.

  2. Oh my, that looks sooooo good! I pinned for later I think that’s a must try for sure. Thank you for sharing!

  3. I love that this cake a history and an origin story. Looks amazing. I’ll have to add it to my recipes to try list!

  4. Kristen Frolich Reply

    This looks absolutely amazing! My son just looked at your pictures and asked if we could bake it! You may have a new fan.

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