If there’s one cake that screams Croatia to me, it has to be this Splitska torta. Yes, I’ve eaten my fair share of Hrvatski (Croatian) cakes – ones I’ve made and many I’ve tried in cafés.
Loads of them satisfy, yet only a generous handful stands out as fitting the entire brief of being deliciously rich and somewhat elaborate in appearance.
Native to the stunning seaside city of Split – hence the cakes name – this torta is as delicious as it looks. Layers of baked meringue filled with a confetti of raisins, dried figs and ground walnuts – all held together with a luscious rum-spiked vanilla custard.
Can you picture yourself sitting at one of the waterfront cafes in Split, forking into a slice of this torta? Or maybe tucked away in one of the old cobbled laneways, by a fountain in this ancient Roman city?
The top of Splitska torta generally has some kind of chocolate adornment. Chocolate sprinkles, maybe some dried fruit, nuts or even freshly whipped cream.
I’ve piped some dark chocolate over mine, plus some thinly shaved chocolate and a few slices of dried fig. It needs something, otherwise it’s a little plain looking.
Why don’t you get busy this weekend and make this glorious cake?
Adapted from here