Hrapoćuša Cake

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About the cake

The story of Dol’s hrapoćuša is a story of the preparation of a traditional dish from the island of Brač.

It is also the story of the beautiful ethno eco village of Dol, which formed the mentality of people who, through their actions, enriched their daily lives and deserved that the aforementioned skills be included on the Ministry of Culture of the Republic of Croatia’s list of protected cultural heritage.

Dol cake is distinguished by its rough and rustic look, and it was called after the local stone “hrapoćuša” to which the dessert irresistibly reminds.

It is a reddish-colored rugged stone used in the construction of drywall as well as residential and outhouse complexes.

There is no wedding or other important event in Dol without hrapoćuša. Every woman keeps her recipe jealously and during the time that secret was transferred by oral tradition to younger generations because there was no written recipe for the preparation of that cake.

Ingredients for 12 pieces

Biscuit:

12 egg yolks
4 egg whites
12 tablespoons of sugar
4 tablespoons of warm water
12 tablespoons of flour
a little rum
vanilla extract (optional)
some lemon zest

Dressing:

1/2 kilos of sugar
3/4 kilos of halved walnuts
8 egg whites

Traditional recipe

Preheat the oven to 250°C (480°F).
Cream twelve egg yolks, four egg whites and twelve large tablespoons of sugar until biscuit mixture is formed.
Add four large tablespoons of warm water, twelve tablespoons of flour, some rum, vanilla extract and grated lemon zest.
Cover the bottom of the pot with the baking paper and pour in the mixture.
After placing the pan in the oven, close the oven door and decrease the temperature to 200°C (392°F). Reduce the temperature to 180°C (350°F) after 5 minutes, and then to 160°C (320°F) after 15 minutes. Continue to bake at 160°C (320°F) until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the oven after around 55 minutes.
While the first layer bakes, whisk together the nuts, sugar, and 8 egg whites in a large oven-safe saucepan.
Turn the cooking plate to high heat and continue stirring until the sugar has fully melted and the egg whites have turned a dark caramelized color.
Mix in the lemon juice, lemon zest, and vanilla extract with the nuts.
Pour the mixture carefully over the baked and cooled biscuit, covering it thoroughly on all sides.
Return it to the oven. Allow the cake to dry and become crispy for around 15 minutes before removing it from the oven and allowing it to cool for about 1.5 hours.
After the cake has cooled, run the butter knife over the rim of the cake to separate it from the sides of the pot. Wrap the cake in plastic foil and place it in the freezer overnight.
Remove the cake from the refrigerator for 10 minutes before serving to allow it to defrost. Enjoy the hrapoćuša cake!

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