I’m not entirely sure how this cake got its name. It could be because it was started at dawn so that it was cooled, sliced and ready when it was coffee and cake time later in the morning. Or perhaps it’s because the layers of the cake abstractly resemble the colours in the sky at dawn. Who knows.
It’s as light as a feather and incredibly delicate to eat. A semi-firm shortcrust pastry forms the base, layered with jam and a fluffy topping of meringue mixed with ground chestnuts. Traditionalists may gasp at my use of chestnuts as it really ought to be walnuts. But hey, chestnut trees grow in Croatia too, you know.
My breaking of tradition doesn’t end there. I’ve also mixed vanilla through the meringue and used blueberry jam rather than apricot, because that’s how things roll in the hnf kitchen!