Torta Rogoznica - A Delicious Croatian Dessert

Ingredients

• For the sponge cake: For the sponge cake:
• 6 eggs 6 eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• For the cream filling: For the cream filling:
• 500ml (2 cups) milk 500ml (2 cups) milk
• 4 egg yolks 4 egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 50g (1/4 cup) cornstarch 50g (1/4 cup) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 48g (Sugars: 30g)
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Sift the flour and baking powder into the egg mixture. Gently fold until well combined.
4. 4.
   Add the vanilla extract and lemon zest, and fold gently to incorporate.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool completely.
8. 8.
9. 9.
   In a saucepan, heat the milk over medium heat until it starts to simmer.
10. 10.
    In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until well combined.
11. 11.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
12. 12.
    Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard-like consistency.
13. 13.
    Remove from heat and let the cream cool completely.
14. 14.
15. 15.
    Once the cake and cream are cooled, carefully slice the cake horizontally into two equal layers.
16. 16.
    Spread a generous amount of the cream filling on the bottom layer of the cake.
17. 17.
    Place the second layer of cake on top and press gently to secure.
18. 18.
19. 19.
    In a heatproof bowl, melt the dark chocolate, heavy cream, and butter together over a double boiler or in the microwave, stirring until smooth.
20. 20.
    Pour the chocolate glaze over the assembled cake, allowing it to drip down the sides.
21. 21.
22. 22.
    Refrigerate the cake for at least 2 hours to allow the flavors to meld together.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better volume when beating.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for a rich and intense flavor.
• Lemon zest — Wash the lemon thoroughly before zesting to remove any wax or residue. Use a fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure not to overmix the batter once the flour is added.
• Allow the cake to cool completely before slicing and assembling to prevent the cream from melting.
• For an extra touch of elegance, decorate the top of the cake with chocolate shavings or fresh berries.
• If you prefer a sweeter taste, you can add a tablespoon of powdered sugar to the cream filling.
• Serve the Torta Rogoznica chilled for the best flavor and texture.

Serving advice

Serve each slice of Torta Rogoznica on a dessert plate, accompanied by a dollop of whipped cream and a sprinkle of cocoa powder. This delightful Croatian dessert is perfect for special occasions or as a sweet treat to enjoy with friends and family.

Presentation advice

To enhance the presentation of Torta Rogoznica, dust the top of the cake with powdered sugar just before serving. You can also garnish it with fresh mint leaves or edible flowers for an elegant touch.