Vasina Torta - Serbian Walnut Cake

Ingredients

• For the cake: For the cake:
• 6 eggs 6 eggs
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp vanilla extract 1 tsp vanilla extract
• Pinch of salt Pinch of salt
• For the walnut filling: For the walnut filling:
• 200g (2 cups) ground walnuts 200g (2 cups) ground walnuts
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 ¾ cups) powdered sugar 200g (1 ¾ cups) powdered sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 100g (1/2 cup) unsalted butter 100g (1/2 cup) unsalted butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (total), 12g (saturated)
• Carbohydrates: 45g (total), 30g (sugars)
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Sift the flour, baking powder, and salt into the egg mixture. Gently fold until just combined.
4. 4.
   Stir in the vanilla extract. Divide the batter equally between the prepared cake pans.
5. 5.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely.
6. 6.
   In a separate bowl, cream the softened butter and powdered sugar until light and creamy.
7. 7.
   Add the ground walnuts and vanilla extract to the butter mixture. Mix until well combined.
8. 8.
   Place one cake layer on a serving plate. Spread a generous amount of the walnut filling evenly over the cake.
9. 9.
   Top with the second cake layer and press gently. Spread the remaining walnut filling over the top and sides of the cake, creating a smooth and even layer.
10. 10.
    In a heatproof bowl, melt the dark chocolate and butter together, stirring until smooth. Let it cool slightly.
11. 11.
    Pour the chocolate glaze over the cake, allowing it to drip down the sides. Use a spatula to spread the glaze evenly.
12. 12.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Walnuts — Make sure to use fresh and high-quality walnuts for the best flavor and texture in the filling.
• Dark chocolate — Opt for a good quality dark chocolate with at least 70% cocoa solids for a rich and intense chocolate glaze.
• Butter — Use unsalted butter to control the saltiness of the cake and filling.

Tips & Tricks

• To ensure a light and fluffy cake, make sure the eggs and sugar are beaten until they reach a pale and creamy consistency.
• When spreading the walnut filling, use an offset spatula for a smooth and even layer.
• For a glossy chocolate glaze, let the melted chocolate and butter cool slightly before pouring it over the cake.
• Refrigerating the cake before serving allows the flavors to develop and makes it easier to slice.

Serving advice

Serve each slice of Vasina Torta with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of indulgence. Pair it with a cup of freshly brewed coffee or a glass of sweet dessert wine to complement the flavors.

Presentation advice

To enhance the presentation of Vasina Torta, garnish the top of the cake with a few whole walnuts or chocolate shavings. Dust the serving plate with cocoa powder for an elegant finishing touch.