Traditional Splitska Torta
Tradicionalno jelo · Croatian
A classic Dalmatian dessert from Split, featuring layers of delicate sponge cake soaked in rum, filled with a rich chocolate cream, and adorned with candied fruits and almonds. It's a celebratory cake known for its elegant presentation and complex flavors.
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Sastojci
- Eggs6
- Sugar200g
- All-purpose flour150g
- Cocoa powder30g
- Butter200g
- Dark chocolate200g
- Heavy cream200ml
- Rum100ml
- Candied fruits (mixed)150g
- Slivered almonds50g
- Vanilla extract1 tsp
- Saltpinch
Koraci
- 1
Prepare the sponge cake layers: Whisk eggs and sugar until pale and fluffy. Gently fold in flour and cocoa powder. Bake in a greased and floured round pan at 180°C (350°F) until a toothpick comes out clean. Let cool completely.
- 2
Prepare the chocolate cream: Melt dark chocolate. In a separate bowl, cream softened butter with sugar until light and fluffy. Gradually add melted chocolate and mix well. Whip heavy cream to soft peaks and fold into the chocolate mixture. Add vanilla extract.
- 3
Prepare the rum syrup: Mix rum with a little sugar if desired.
- 4
Assemble the cake: Slice the cooled sponge cake into 3-4 layers. Brush each layer generously with rum syrup. Spread a layer of chocolate cream between each cake layer. Cover the top and sides of the cake with the remaining chocolate cream.
- 5
Decorate the cake: Arrange candied fruits and slivered almonds decoratively on top and sides of the cake. Chill for at least 2 hours before serving.
