Traditional Rapska Torta
Tradicionalno jelo · Croatian
A classic Rapska Torta, a traditional Croatian cake from the island of Rab, known for its unique spiral shape and rich almond-macaroon filling. It's a delicate, subtly sweet dessert perfect for special occasions.
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Sastojci
- all-purpose flour300g
- unsalted butter150g
- egg yolks3
- sugar100g
- ground almonds250g
- lemon zest1
- rum2 tbsp
- powdered sugarfor dusting
- saltpinch
- watercold
Koraci
- 1
For the dough: Combine flour, butter, egg yolks, sugar, and a pinch of salt. Knead until a smooth dough forms. Add a little cold water if needed. Wrap in plastic and chill for at least 30 minutes.
- 2
For the filling: Mix ground almonds, sugar, lemon zest, and rum. The mixture should be moist but not wet; add a tiny bit of water if too dry.
- 3
Preheat oven to 180°C (350°F).
- 4
Roll out two-thirds of the dough and line a greased 24cm (9.5 inch) round cake pan. Trim excess dough.
- 5
Spread the almond filling evenly over the dough base.
- 6
Roll out the remaining dough and cut into thin strips. Arrange the strips in a lattice pattern over the filling, then form a spiral shape around the edge.
- 7
Bake for 40-50 minutes, or until golden brown.
- 8
Let cool completely before dusting with powdered sugar.
