Slave cake (Rapska torta)

Category: Confectionery
Kitchen: croatian
Slave cake (Rapska torta)

Ingredients

for the test
flour 260 g
vanilla sugar 1 pack
butter 40 g
milk 40 ml
eggs 2 pcs
salt 0.5 tsp
For filling
almond 400 g
sugar 400 g
eggs 2 pcs.
lemon zest 1 tbsp. l.
orange zest 1 tbsp. l.
Marascino liqueur 40 ml

Cooking method

  • Slave cake (Rapska torta)Mix all ingredients for the dough. Roll the dough into a ball, wrap in plastic and leave in a cool place for one hour.
  • Slave cake (Rapska torta)Prepare almonds for the filling in advance: peel, dry and grind.
    Slave cake (Rapska torta)While the dough is cooling, prepare the filling. To do this, combine ground almonds, sugar, zest, eggs and liquor.
    Slave cake (Rapska torta)Divide the dough into two parts.
    Slave cake (Rapska torta)Roll one part of the dough very thinly. It is better to do this immediately on baking paper, so it will be easier to transfer to a baking sheet. Using a pizza knife, cut a spiral about 7 cm wide out of the dough. Be careful not to cut the paper!
    Slave cake (Rapska torta)Gently push the spiral apart to 2-2.5 cm. The first time I didn’t do it very well.
    Slave cake (Rapska torta)Lay the filling 2-3 cm thick on top of the dough, leaving 1 cm free on each side. Flatten the filling.
    Slave cake (Rapska torta)Roll out the second part of the dough and cut into strips 2-3 cm wide.
    Slave cake (Rapska torta)Making uniform folds on the strips, decorate the sides of the filling with them, pressing them firmly against the base of the dough.
    Slave cake (Rapska torta)Decorate the beginning and end of the cake with almonds.
    Slave cake (Rapska torta)Bake the cake in a preheated oven at 110 degrees for 40 minutes.
    When serving, sprinkle the cake with icing sugar and cut across into small pieces.
  • Slave cake (Rapska torta)
  • Slave cake (Rapska torta)

The dish is designed for

lot

Cooking program:

oven

Note

If you love marzipan, then be sure to try the sweet delicacy from Croatia - Rapska torta. This ancient national dessert was first prepared back in 1177 at the monastery of St. Antoine, which is located on the island of Rab. The original recipe for this sweet is kept secret; only some residents of Rab can cook it correctly. In the old days, only rich people could taste such a cake. Nowadays, of course, anyone can try it, buy it and even bring it to their homeland.

I give the recipe in full. The cake is very large and very sweet. The amount of sugar can be reduced. Marascino liqueur can be substituted for Amaretto liqueur or almond flavoring.

I made a cake by reducing all the ingredients in half.

V-tina
Galina, An interesting recipe, I thought by the name that it was budgetary, but it turns out that there is a completely different story here, thanks!
kavmins
thanks for such an unusual recipe!
Corsica
GalinaThanks for exploring Croatian desserts!
Helen
what a beauty!!!
Twig
Maybe, after all, the slaves have nothing to do with it, and the Rapsky cake? And not special in Croatian, but in Latin it is written just like that.
Gala
Girls, thanks for your interest in the recipe!
I found it interesting and unusual, so I decided to share it with you.

Quote: Twig

Maybe, after all, the slaves have nothing to do with it, and the Rapsky cake? And not special in Croatian, but in Latin it is written just like that.
Slaves definitely have nothing to do with Rab - the name of the island.
I use words borrowed from other languages ​​in the form in which they have taken root in our language (if you look at the maps, information on the Internet). For this reason, I will not name, for example, Paris - Pari.
Premier
Wow, how intricate
But in your performance, the cake looks just super attractive!
Gala
Thank you, Olya!
Yes, it is intricate in form, but you need skill to make ruffles
4er-ta
Gala, Thank you very much for such an interesting cake recipe. I baked half a portion today. I did everything according to the recipe, only I have Szamos (marzipan) liqueur.Fast, tasty, I will definitely repeat! I cut out the base on baking paper and, without stretching, put it in the refrigerator for 5 minutes. After the refrigerator, you can easily give the desired shape. And my report
Slave cake (Rapska torta)
zvezda
Galina, a very interesting recipe, but I'm afraid to take on it, although I want to !?
Gala
Quote: 4er-ta

I cut out the base on baking paper and, without stretching, put it in the refrigerator for 5 minutes. After the refrigerator, you can easily give the desired shape.

great idea! Tatyana, thanks for the report and a wonderful photo!

Tanyusha, such a remark: the cake could have been held a little less in the oven, and the ruffles could have been made thinner. The dough does not play a role here, it is ordinary and rather bland, it serves only to frame the cake. The filling should grab on top and remain soft inside.



Quote: zvezda

an interesting recipe, but I'm afraid for it and take
Olya, the recipe is very simple, there is nothing to be afraid of. It was difficult for me to make ruffles, they did not work out beautifully for me the first time. But if you consider the experience Tatiana, you can hold the strips for them for a short time with the refrigerator, then, I think, it will be easier to make them.
zvezda
Quote: Gala
It was difficult for me to make ruffles, they did not work beautifully for me the first time
Well, you said ..: girl_haha: if you don't succeed, then I will only succeed from the hundred thousand first time .. I was worried about ruffles
4er-ta
Galina, Thank you! I realized about the ruffles, I'll make it thinner. The cake was baked for 35 minutes, it is not so dark, in fact, it turned out. It's just a phone photo in the evening and a quick one (everyone wanted to eat it quickly), but also, I'll try to bake a little less in time.
Piano
What a nervous lesson it turned out to be sculpting these folds ...
It took me two approaches to understand that I personally would not sculpt it. The dough was categorically not sticky, it was not sticky.
Therefore, I have a roll of this dough with a smeared filling and cut into pies.
Slightly overexposed, cakes need less time, did not keep track of.
Slave cake (Rapska torta)
Slave cake (Rapska torta)
Slave cake (Rapska torta)

Next time, only cakes and a double portion
Gala
Elena, thanks for the report! Have fun You have found a great way out. The main thing is the taste.
You can not make ruffles, but simply frame the "snail" with stripes, without collecting them into assemblies, it will be easier.
When I made the cake for the first time, I tried to get as close to the original as possible, so I had to puff with ruffles

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