This delicious cake as they make it in Split contains only the finest ingredients that the climate can offer. White shortcake with added nut fruits and dried fruits is interchanged with delicate egg and butter cream which is carefully prepared on steam. Decorated with melted chocolate and chocolate scrapes will go exceptionally well with a Dalmatian dessert vine – prošek.
150 g (5.25 oz) walnuts
150 g (5.25 oz) dried figs
150 g (5.25 oz) raisins
4 tablespoons rough flour
9 egg whites
9 tablespoons sugar
20 g (1.50 tablespoons) butter for oiling the baking pan
9 egg yolks
9 tablespoons powder sugar
200 g (7 oz) butter
1 vanilla sugar
2 bars of baking chocolate
40 g (1.40 oz) butter
Chop the dried figs and walnuts. Add flour and raisins and mix it all together well. Whisk the egg whites and salt with mixer, gradually adding sugar and constantly mixing. Mix egg whites till stiff. Mix in the cut fruit.
Butter the baking pan, line with baking paper and press it so it sticks to the pan. Pour the egg whites mass onto the baking pan. Level with knife and bake at 180°C (350°F) for 20 minutes. Cool the shortcake, and cut it by length in three stripes, removing the baking paper from them.
For the cream, mix the egg yolks, sugar and vanilla sugar, put it over steam and mix until cream becomes thick. Let it cool a bit, and gradually add soft butter cut in smaller pieces, constantly mixing to get a smooth cream.
Spread the cream on each part of the shortcake, then spread the cream from outside the cake and decorate with melted chocolate and chocolate scrapes.
If you are baking the shortcake in a cake mold, extend the baking time for 5 minutes.