Damen kapric – ladies whim cake

Damen kapric – ladies whim cake

Layer cake with berry meringue - Damen kapric recipe

One of the first things that strike you about this cake is its name. Strange, right? Supposedly the recipe has been wafting about for half a century or so, fulfilling women’s desires with its luscious texture and sweet layers of cake, jam and marshmallow-like meringue.

Is it exclusively Croatian? That I’m not so sure of, but when it also goes by the names  –  ženske želje and ženske mužice – it seems to be prevalent in that part of Eastern Europe.

Layer cake with berry meringue {damen kapric} - Damen kapric recipe

Layer cake with berry meringue {damen kapric} - Damen kapric recipe

The layers of the cake are relatively easy to construct. There’s a soft and moist cake layer at the bottom, a generous topping of jam that’s baked onto it, then the whole thing is topped with meringue before being baked again. Triple baked, yet ever-so-moist.

I’ve adapted the recipe by incorporating vanilla and lemon zest in the cake batter. Two flavours that I was surprised weren’t there in the first place.

Every recipe I’ve seen has plain meringue on top. That’s all fine, but if the cake is all about ladies whims or desires, why not add a little more “femme” factor by making it pink with jam and a few drops of colour?

A final flourish of powdered sugar and flower petals and it’s ready to dive into. Just be gentle when transferring the cake onto a serving dish – my clumsy heavy-handedness split the cake in two!

Layer cake with berry meringue {damen kapric} - Damen kapric recipe

 

Print Recipe
Damen kapric {ladies whim}
Elegant, dainty and delicious - this Damen kapric has some serious femme factor.
Damen kapric recept
Course Dessert
Cuisine Croatian
Servings
servings
Ingredients
Batter
Topping
Course Dessert
Cuisine Croatian
Servings
servings
Ingredients
Batter
Topping
Damen kapric recept
Instructions
Batter
  1. Preheat oven to 180 °C. Grease and line a 22 cm springform tin.
  2. Beat the butter and sugar until creamy. Add the egg yolks, vanilla and lemon zest and beat until combined. Gradually add the milk, beating well as it incorporates.
  3. Stir the flour into the butter mixture until a thick batter forms. Scrape the batter into the prepared springform tin, smooth the top and bake for 20 minutes.
  4. Remove the cake from the oven and spread the top evenly with the jam. Put it back into the oven for 10 minutes while you make the meringue topping.
Topping
  1. Whisk the egg whites and lemon juice until soft peaks form. Add the caster sugar 1 tablespoon at a time, whisking well after each addition. Whisk for about 5 minutes once the last of the sugar has been used.
  2. Take half a cup of the meringue and combine it with the 4 tablespoons of jam and food colouring. Stir well. Gently fold the remaining meringue into the coloured mixture, stirring 3 or 4 times. Don't over mix it as you want to retain the streaks through the meringue.
  3. When the cake comes out of the oven, reduce the heat to 150°C.
  4. Pipe the meringue onto the hot cake, put it back into the oven for 10 minutes, then turn off the heat. Leave the cake in the oven until it has cooled completely and the meringue has set and is dry on the surface.
  5. Dust generously with icing sugar and serve with double cream. Personally I think it's best eaten at room temperature, or slightly warm.
Share this Recipe
  • I have to say your photos are absolutely gorgeous! What a unique and beautiful looking cake. It looks delicious!

  • What a beautiful looking cake – I’ve never really seen anything like it.

  • Jen Hailes

    It looks utterly divine!! I’m going to make this for my bookclub girlfriends!

  • This cake is so beautiful – love the layers of cake and meringue. Your photography and food styling are absolutely stunning here too! 🙂

  • What a fantastic and unusual cake! And your photographs are stunning!

  • Well, John, this is just gorgeous! And it really seems pretty manageable… Love the pinkness of it, too.

    I love that you have all these incredible Croatian specialties on the blog. They make me want to go there and just sit in cafés all day.

    • There are so many Croatian specialties I’m still discovering. I love making and letting more people know about them!

      • By the way, I talked to my friend Barbara today, and we were planning her 60th birthday dinner. This is the cake we are having!

  • Such a pretty cake. Love the styling too.

  • Sara (Belly Rumbles)

    I have never wolf whistled a cake before, but just did. Very sexy.

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