Zora kolač – Croatian dawn cake
Layers of chestnut meringue, sweet jam and soft pastry base make this zora kolač a a delicious treat.
  1. Place the flour, salt and 60g caster sugar into the bowl of a food processor. Pulse once or twice to mix. Add the butter and pulse until the mixture is granulated. Drop in the egg yolk and pulse until it is incorporated.
  2. Scatter the granulated pastry into a baking paper-lined and greased 23cm square cake tin, pressing it evenly into the tin. Spread the ½ cup of jam evenly over the pastry. Refrigerate while you make the topping.
  3. Preheat oven to 180°C.Whisk the egg whites and cream of tartar in a large mixing bowl until peaks form. Gradually add the 90g caster sugar, whisking continuously for another minute until incorporated. Using a spatula, very gently fold through the vanilla paste, followed by the ground chestnuts.
  4. Spread the meringue mixture over the pastry base, spreading gently and evenly to the edges. Take the extra tablespoon of jam and drop small pieces over the top of the meringue. Using the spatula, gently swirl it to smear the jam over the surface. Bake for 30 minutes, turning the cake 180 degrees to cook it evenly.
  5. Allow to cool in the tin completely before removing, using the baking paper to gently lift it from the tin. To slice, run a knife under hot running water. With each slice, wet the knife to prevent the topping from sticking to the blade. Dust with icing sugar and serve.