The sweetest treats with My Croatian Kitchen
I'm Helena, a New Zealand born Croatian who's been brought up with food as a central point of my culture, family and community. Earlier this year, I released my cookbook My Croatian Kitchen to share my family recipes to hopefully inspire people to try something new and have a meal with their nearest and dearest. These are three of my favourite sweet treats from the book that holds so many special memories.
Dobar Tek!
Tere’s Torte
Terina Torta, or Tere’s Torte, is a recipe by a dear friend of Baba Jele, Helena’s grandmother.
Tere, now in her 70s, is still baking delicacies such as this divine torte which is sure to impress.
Ingredients
6 eggs
450g sugar
1 sachet vanilla sugar (or essence)
1 zest of lemon
200ml water
250g standard flour
2 tsp baking powder
200g ground almonds (or 100g ground almonds & 100g ground walnuts)
500ml fresh cream
450g dark cooking chocolate
1 tbsp brandy
Extra ground almond (for decoration)
Method
Preheat the oven to 150°C. Line the base of a 25cm (10″) round cake tin with buttered baking paper.
Beat egg whites until stiff. Gradually add and fold in previously mixed egg yolks and sugar – yolks and sugar are well beaten until creamy. Add vanilla and lemon zest and mix. Add 200ml of cold water. Fold in flour, baking powder and almonds gradually into the mixture.
Bake for approximately 1 hour and 15 minutes.
Mix cream until whipped. Using a double boiler melt two-thirds of the cooking chocolate until velvety. Add melted chocolate into the cream, stirring to combine. Add brandy and stir.
Cut the cake in half horizontally once cooled. Spread the chocolate cream over one half and then place the other half on top. Using a spatula spread the cream on the top and side of the torte.
Grate the remaining third of the chocolate for decorating. Sprinkle grated chocolate on the torte using extra ground almonds to decorate.
Kroštule - Crispy Pastries
At every important Croatian occasion in the lifespan- christenings, birthdays, weddings to wakes- Kroštule can be found adorning the tables. To not have kroštule would be akin to not having flowers at such occasions.
Ingredients
4 eggs
4tbsp sugar
4tbsp brandy, Contreau, kruskovac or rakija
1 dessert spoon olive oil
1tsp vanilla essence or sachet of vanilla sugar
1 zest of lemon or orange
400g standard flour
Oil for frying
Icing sugar to dust
Method
Beat the eggs and sugar until creamy. Add the brandy or alternative, oil and vanilla sugar and zest. Add the flour and pinch of salt. Knead the mixture by hand and keep kneading until the mixture is smooth and not sticky. Leave to stand for 45 minutes.
Roll out very thinly and cut into strips. Make the strips into bows or knots.
Deep fry in a heavy-based pot in medium/hot oil 3-4 at a time. Fry for 1 minute on each side or until they are lightly coloured, using a slotted spoon to turn the kroštule.
Drain onto paper kitchen towels and cool. When cooled, dust with icing sugar.
Mramorni Kolač - Marble Cake
Being the ‘go to’ cake for both Mama and Baba Olga, I have grown up with this cake. Its swirls of lemon and chocolate sponge have delicate and light flavours that make this cake a staple for so many.
Ingredients
125g margarine
3 eggs
250g sugar
1 zest of lemon
10 tbsp milk
3 tbsp soya bean or canola oil
250g self-raising flour
2 tsp baking powder
1 sachet vanilla sugar or 1 tsp vanilla extract
2tbsp cocoa or 2 rows grated cooking chocolate
1 tbsp dark rum
Method
Preheat the oven at 180 degrees.
Beat margarine and sugar until pale and creamy. Separate eggs and add egg yolks one at a time into the margarine and sugar mixture and beat until the mixture is smooth and creamy. Add lemon rind, vanilla/vanilla sugar, milk and oil and beat until well mixed.
In a separate bowl mix flour and baking powder. Beat egg whites until stiff in another bowl- this should take at least 5 minutes. Alternate between adding the flour and egg whites to the original mix. Fold in some of the flour, fold in a portion of the egg whites; repeat until flour and egg whites have been folded into the original mixture.
Divide the mixture in two. Into one mixture add rum and either grated chocolate or cocoa and mix well. Prepare a baking tin-turban tin is ideal or 23cm round- grease with margarine and flour. Alternate and add one large tablespoon or serving spoon of yellow, then brown mixture, working your way around the base of the tin. For the next layer, repeat but ensure you place yellow mixture on top of the brown mixture, brown on top of the yellow alternating again. Carefully smooth the top ensuring there are no gaps.
Bake in the middle of the oven for approximately 37-40 minutes. To remove the cake from the tin, use a knife to separate the cake from the tin and turn the tin onto a cooling rack. Sprinkle with icing sugar if desired.
Words — Helena from My Croatian Kitchen
Images — Helena from My Croatian Kitchen
