Malay-style Stonska Torte

Ingredients

In this Malay adaptation of Stonska torta, we incorporate Malay spices and flavors to give the dish a distinct Malay twist. The original Croatian recipe is transformed by infusing the cake layers with aromatic spices like cinnamon, cardamom, and cloves, which are commonly used in Malay cuisine. Additionally, the filling is made with coconut cream, adding a tropical touch to the dessert. We alse have the original recipe for Stonska torta, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 120ml (1/2 cup) vegetable oil 120ml (1/2 cup) vegetable oil
• 240ml (1 cup) coconut milk 240ml (1 cup) coconut milk
• 2 tsp baking powder 2 tsp baking powder
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground cardamom 1/2 tsp ground cardamom
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• 1/4 tsp salt 1/4 tsp salt
• 200ml (3/4 cup) coconut cream 200ml (3/4 cup) coconut cream
• 50g (1/2 cup) toasted coconut flakes, for garnish 50g (1/2 cup) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, cloves, and salt.
3. 3.
   In a separate bowl, beat the eggs, vegetable oil, and coconut milk until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.
5. 5.
   Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   Allow the cake to cool completely before removing it from the pan.
7. 7.
   Once cooled, slice the cake horizontally into two equal layers.
8. 8.
   Spread a generous amount of coconut cream on the bottom layer and place the second layer on top.
9. 9.
   Frost the entire cake with the remaining coconut cream and sprinkle toasted coconut flakes on top for garnish.
10. 10.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Coconut cream — Make sure to use thick coconut cream for a rich and creamy texture in the filling.
• Toasted coconut flakes — Toast the coconut flakes in a dry pan over medium heat until golden brown for a delightful crunch and enhanced flavor.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of pandan essence to the cake batter.
• If you prefer a sweeter dessert, you can sprinkle some powdered sugar on top of the cake before serving.
• Experiment with different spices such as nutmeg or ginger to customize the flavor profile to your liking.
• Serve the Malay-style Stonska Torte chilled for a refreshing treat on a warm day.
• This dessert pairs well with a cup of fragrant Malaysian tea or a refreshing glass of coconut water.

Serving advice

Slice the Malay-style Stonska Torte into generous portions and serve it on a dessert plate. Garnish each slice with a sprinkle of toasted coconut flakes for an added touch of elegance.

Presentation advice

To enhance the presentation, you can dust the top of the cake with a light sprinkle of ground cinnamon or decorate it with edible flowers. Serve the cake on a decorative cake stand or platter to make it the centerpiece of your dessert table.