Things to know about Reform Torta Recipe
There are very few traditional cakes in Serbia. Reform torta is one of the few. There are no real traces of the origins of this cake. Most sources say that the cake is from the time of reforms in socialistic Yugoslavia in the 1940s. At that time eggs became cheap so this cake became a thing. Adding to the fact that this cake is fully Serbian and doesn’t have influences from other cuisines, is the fact that the creme for this cake is unique. To be exact, the rest of the world uses the classic cake creme (crème pâtissière). That is a creme that contains milk and flour to help eggs thicken. Serbian creme for this cake uses just eggs, sugar, and butter and is made cooked on steam and for a longer time. This makes this cake a little bit more difficult to make. In Serbia, this cake is made for every occasion: birthdays, weddings, and slava.
Reform Torta – Traditional Serbian Layered Chocolate Cake
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 10 units Egg White
- 200 grams (7.05 oz) Icing Sugar – Powdered Sugar – Confectioners Sugar
- 100 grams (3.53 oz) Walnut grated
- 100 grams (3.53 oz) Walnut chopped
- 2 tbsp Flour
- 2 tsp Baking Powder
- 15 units Egg Yolk
- 300 grams (10.58 oz) Icing Sugar – Powdered Sugar – Confectioners Sugar
- 200 grams (7.05 oz) Butter
- 50 grams (1.76 oz) Margarine
- 100 grams (3.53 oz) Dark Chocolate
- 1 tbsp Vanilla Sugar
- 200 grams (7.05 oz) Dark Chocolate
- 6 tbsp Oil
- Mix half of the quantity of the egg whites with half of the quantity of the powdered sugar with a mixer.
- Slowly add the half quantity of the grounded walnuts, half the quantity of the chopped walnuts, half the quantity of the flour, and half the quantity of the baking powder while mixing all the time.
- Pour the mixture in the cake mold 28cm (11inch) big.
- Bake it in the preheated oven at 200°C/392°F for 15-20 minutes.
- Repeat the process for another cake layer.
- Mix egg yolks with sugar and cook them on steam.
- When the cream thickens add chocolate and mix it well so the chocolate melts in the hot cream.
- Using a mixer, mix the butter and margarine until it’s fluffy.
- Add the egg and chocolate cream to the same bowl with butter and mix it with a mixer until it is well combined.
- Take a 1 cake crust that you baked and spread the frosting all over it. Make sure it is even.
- Put another layer on top and then put frosting on top of that layer and the sides.
- Melt the chocolate with oil and pour it over the cake and decorate.
- Let the cake cool overnight.
— Specific Atributes of This Recipe:
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