Vasina torta is a favorite treat of the gourmet generation in Serbia, which has been increasing celebrations in homes across our country for decades. But have you ever wondered - who was that Vasa?
Confectioners say that the oldest recipe for this cake comes from 1908, from Paraćin.
According to the story, a certain Vasa Čokrljan lived there and he is the main actor in our story. His wife Jelena was in bad health and, when she became pregnant, a local doctor told the family that the birth could endanger both her and the child's life.
However, Vasa did not give up! He started looking for the best possible doctors for his wife, and the trip took them all the way to Vienna. In the end, his love and attention paid off - Jelena gave birth to a healthy child and a large child with the treatment of Viennese doctors, and she soon recovered.
In honor of the sacrificed Vasa, his mother-in-law - Jelena's mother, made a cake calling her Vasa's name. Whether the story is true or not, it doesn't matter, but it is important that this cake belongs to the culinary legends and that every woman needs to make it at least once in her life.
And it has remained so to this day - Vasina torta.
If you liked the post. I hope the cake will too!
In that name: In sweetness!
Separate the egg yolks and egg whites. Grate the orange peel on a fine grater and squeeze the juice from it. Whisk the egg whites into the solid snow. With constant beating, add sugar and stir until the sugar melts. Pour in the flour, nuts and egg yolks and mix gently with a food processor. Pour the mass into the prepared mold and bake the crust in an oven preheated to 200 ° C for about 25 minutes. Dip walnuts in milk with 125 g of sugar and boil briefly. Whisk the egg yolks and 60 g of sugar in a steamer and cool. Whisk the butter, add the steamed walnuts, egg yolk cream, orange peel and juice and mix all the ingredients well. Coat the cooled crust with the filling and decorate with egg whites: Boil water with sugar until it becomes as thick as honey. Beat the egg whites into a stiff batter and add the sugar syrup, stirring constantly. bon apetit