My aunt 'Ujna Marija', the queen of cake making to me, showed me how to make it, I had my own personal 'masterclass' with her. Her version of this recipe to me is the best one ever.
For years I never made it, then one day I just made it. Was I as good at making it as her, no, could you tell in the end result, no. It was delicious. When Ujna Marija rolled the pastry, it was perfect, when I rolled it, it had rough edges. The first time I made the custard, it was a little thin, when I placed a weight on the cake, the chocolate started oozing out. The following time, my custard was perfect. This is one of those cakes that you get better at making each time you do it.
The baking tray you use needs to have no edges, I use a 35cm x 28cm flat baking tray. I lightly spray it with oil and dust it with flour. You don't need baking paper.
The cake needs to be refrigerated for at least 4 days prior to serving. The biscuit layers during this time soften and you get a perfect cake.
100g unsalted butter, softened
200g caster sugar
600g plain flour
1 prasak za pecivo or 13g baking powder
600ml thickened cream
Preheat the oven to 180C. Lightly spray with cooking oil two 35cm x 28cm flat baking trays. Dust with flour.
In a large mixing bowl beat the butter and sugar, mix well. Add the eggs, beat until combined.
Add the flour, baking powder and thickened cream. Using a spoon, mix until a dough forms. At this stage I find the dough is still sticky.
You now have to weigh the dough and divide it into 5 even amounts.
If the dough is sticky, you will need to add more flour. I add up to 3 measured tablespoons of extra flour. This you do gradually, you just need to get the dough to a state that it can be rolled out. Knead the dough, until smooth.
Place one piece of dough on your prepared baking tray. Using a rolling pin, roll the dough to 5mm in thickness, it should cover the entire tray. You may need to sprinkle extra flour if your rolling pin sticks to the dough.
If you roll the dough off the tray, cut that bit off and stick it where you may not have enough dough. Re roll into that area.
1 litre full cream milk
300g caster sugar
6 heaped dessert/soup spoons continental flour
250g unsalted butter, cubed
250g dark chocolate, chopped
In a medium saucepan place 750ml of the milk. Leave 250ml aside.
To the milk in the saucepan add the sugar. Bring to the boil.
While the milk is heating up, add the continental flour to the 250ml milk you set aside. Mix well.
Once the milk has come to the boil, add the milk and flour mixture to the saucepan, whisk constantly until thickened like a custard. Remove from the heat, add the butter and chocolate. Whisk until smooth.
Pour into a large glass measuring jug, as you will need to pour 4 even quantities of the custard onto 4 biscuits.
You need to pour the custard hot onto the biscuits.
Save your best looking biscuit, as your top one, put aside.
Place a biscuit layer upside down onto a serving plate-I use a plastic container that I have, as it is the only thing I have that is large enough. Use what you have.
(Here you can, it is optional, sprinkle on a little Croatian Rum all over the biscuit, it adds a lovely flavour.)
Spread 1/4 of the chocolate custard onto the biscuit, spread out evenly. Top with another biscuit placed upside down, then custard. Repeat for 4 of the biscuits. The last biscuit (best one) needs to be placed on right way up.
Refrigerate for 15 minutes.
After 15 minutes place a chopping board on top of the cake to press the layers together. If your chopping board is too light add some weight on top of it. Spread the weight out evenly. If you weigh it down too much , the custard will come out. Leave it weighed down for 30 minutes to an hour, check it every now and then, as sometimes the biscuits slide a little.
150g dark chocolate
50g unsalted butter
Put the chocolate and butter in a heatproof bowl. Place over a pan of simmering water. Stir until melted and combined.
Remove the chopping board or whatever weights you use. Spread the cake with the topping. Refrigerate, once set, cover the cake with the lid of the container or cling film. Refrigerate for 4 days before serving.
Cut into whatever sized pieces you like, I like 4cm x 3cm rectangles.
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