Torta from Brac

Torta from Brac Recipe - A Delicious Croatian Dessert

Region / culture: Croatia | Servings: 8

Introduction

Torta from Brac is a traditional Croatian dessert that is rich in flavor and history. This delicious cake is made with a combination of nuts, eggs, sugar, and a hint of citrus flavor. It is a popular dessert for special occasions and celebrations in Croatia.

History

The recipe for Torta from Brac has been passed down through generations in Croatia. It is believed to have originated on the island of Brac, where it was traditionally made for weddings and other special events. The cake is known for its rich and nutty flavor, as well as its light and fluffy texture.

Ingredients

8 eggs
1 cup sugar (or more)
2 cups walnuts
2 cups almonds
1 orange, rind grated and juice
1 lemon, rind grated and juice
3 tbsp grated dry bread
2 tbsp vanilla
2 tbsp maraschino liqueur
2 tbsp rum
0.13 tsp allspice

How to prepare

Grind the nuts using a special grinder until they become a fine flour.
Make sure to use a special grinder for this step.
In a mixing bowl, beat 8 egg yolks and 4 egg whites with sugar for approximately 30 minutes on speed 8.
While the eggs are beating, prepare the following ingredients.
Grate the bread.
Prepare the rind and juice from the orange and lemon. Add flavoring and allspice to the rind and juice, keeping the bread separate.
Once the egg yolks are ready, beat the 4 reserved egg whites until stiff peaks form.
Gently fold all the ingredients into the egg yolks, alternating them.
Be careful not to deflate the mixture while folding.
Grease a 14 x 10 inches pan generously and dust it with flour.
Bake at 325°F (163°C) for approximately 1 hour.
Make sure to preheat your oven to the correct temperature before baking the torta.
Once the torta is baked, let it cool for 10 to 15 minutes and then turn it out onto a dish.
You can either frost the cake or sprinkle powdered sugar on top as desired. Serve.

Variations

Add a layer of jam or fruit compote between the cake layers for added flavor.
Substitute different nuts, such as hazelnuts or pistachios, for a unique twist on the traditional recipe.
Drizzle the cake with a chocolate ganache for a decadent finish.

Cooking Tips & Tricks

Be sure to grind the nuts finely to achieve a smooth texture in the cake.

- When beating the eggs and sugar, make sure to beat them for the full 30 minutes to achieve a light and fluffy batter.

- Folding in the ingredients gently is key to maintaining the airy texture of the cake.

- Grease and flour the pan generously to prevent the cake from sticking.

- Allow the cake to cool before serving to ensure the best flavor and texture.

Serving Suggestions

Torta from Brac is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Beating the eggs and sugar for the full 30 minutes is crucial to achieving the light and fluffy texture of the cake.

- Folding in the ingredients gently will help maintain the airy texture of the cake.

Ingredient Substitutions

If you don't have maraschino liqueur, you can substitute with almond extract or rum extract.

- You can use any combination of nuts in place of the walnuts and almonds, such as pecans or cashews.

Make Ahead Tips

Torta from Brac can be made a day in advance and stored in an airtight container at room temperature.

Presentation Ideas

Dust the top of the cake with powdered sugar or decorate with fresh berries for a beautiful presentation.

Pairing Recommendations

Torta from Brac pairs well with a cup of coffee or a glass of dessert wine.

Storage and Reheating Instructions

Store any leftover Torta from Brac in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 325°F (163°C) for 10 minutes.

Nutrition Information

Calories per serving

Each serving of Torta from Brac contains approximately 300 calories.

Carbohydrates

Each serving of Torta from Brac contains approximately 30 grams of carbohydrates.

Fats

Each serving of Torta from Brac contains approximately 20 grams of fats.

Proteins

Each serving of Torta from Brac contains approximately 8 grams of proteins.

Vitamins and minerals

Torta from Brac is a good source of vitamin E, magnesium, and phosphorus.

Alergens

Torta from Brac contains nuts and eggs.

Summary

Torta from Brac is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Torta from Brac is a delicious and indulgent dessert that is perfect for special occasions. With its rich nutty flavor and light texture, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Torta from Brac. It was many years ago, when I was just a young girl visiting my Aunt Maria in the beautiful island of Brac in Croatia. Aunt Maria was known for her incredible baking skills, and I had always admired her ability to create the most delicious treats from scratch.

One day, as we sat in her cozy kitchen overlooking the crystal-clear waters of the Adriatic Sea, Aunt Maria pulled out a worn, yellowed recipe card from her recipe box. She told me that this particular recipe had been passed down through generations in our family, originating from a distant relative who had lived on the island many years ago.

As she read through the ingredients and instructions, my mouth watered in anticipation of tasting the Torta from Brac. The recipe called for simple, yet flavorful ingredients such as almonds, lemon zest, and a hint of rum. Aunt Maria explained that the key to making the perfect Torta was to use the freshest ingredients and to follow the recipe with precision.

I watched intently as Aunt Maria began to measure out the ingredients and mix them together in a large bowl. The scent of almonds and lemon filled the air, and I could hardly contain my excitement as she poured the batter into a round cake pan and placed it in the oven to bake.

As the Torta baked, Aunt Maria shared stories of her own childhood on the island and how she had learned to bake from her own mother and grandmother. She spoke of the traditions and customs of the island, and how food played a central role in bringing families together.

Finally, the Torta was ready, and Aunt Maria carefully removed it from the oven. The golden-brown cake looked and smelled absolutely divine. She allowed it to cool before slicing it into generous portions and serving it with a dollop of freshly whipped cream.

The first bite of the Torta from Brac was a revelation. The cake was moist and tender, with a subtle sweetness that was perfectly balanced by the tangy lemon zest and the crunch of the almonds. The hint of rum added a warm, comforting flavor that lingered on my tongue long after I had finished my slice.

From that moment on, I was hooked. I begged Aunt Maria to teach me how to make the Torta, and she graciously agreed. We spent the rest of my visit in Brac baking together, perfecting the recipe and creating memories that would last a lifetime.

When it was time for me to return home, Aunt Maria gave me a copy of the recipe card so that I could continue making the Torta from Brac on my own. Over the years, I have made the cake countless times, sharing it with friends and family who have all marveled at its deliciousness.

The recipe for Torta from Brac has become a treasured heirloom in our family, a symbol of the love and tradition that has been passed down through generations. Every time I bake the cake, I am transported back to that sunny kitchen in Brac, watching Aunt Maria work her magic and savoring the taste of a true culinary masterpiece.

As I grow older, I realize that the recipe for Torta from Brac is more than just a cake – it is a connection to my past, a reminder of the strong women who came before me and the traditions they carried with them. And as I pass the recipe on to my own grandchildren, I know that it will continue to be a source of joy and inspiration for generations to come.