TORTA MAKARANA

Thin, crisp pastry, stuffed with a mixture of fresh walnut top is a treat.

Thin, crisp pastry, stuffed with a mixture of fresh walnut top is a treat.

FILLING

15 eggs
70 grams of powdered sugar
4-6 vanilla sugar
80 grams to 1 kg of toasted and ground almonds
baking soda on top of the blade
1 tablespoon melted butter or fat
6-8 tablespoons maraschino
2 to 3 tablespoons rum
a bit of rose liqueur
juice of two oranges and 1 lemon
peel of 2 oranges and 2 lemons
1 grated nutmeg
1 baškotin grated (if too much liquid filling)


PASTRY

40 grams of flour
10 grams Cukrov
15 grams of butter
3 egg yolks
nasturgana peel of one lemon
little maraschino
only a little water

From the ingredients to make dough mass, which must be well developed. From parts to develop a thin sheet that covered the surface of the cake, the bottom and around sides. The part that remained was cut into strips that are put on top of cake before baking.
For the stuffing separately whip egg yolks with sugar, add the other ingredients listed at the end and add the beaten egg whites foamy. Pour the filling into the mold for the cake and put the rest on top of dough that you cut into strips so they cross to make it look more attractive.
A couple of remarks:
- Bake in a preheated oven at 180-200 C, and later to 150 or less.
- When the crust begins to capture required to cover or wrap thick šakrtocem
- The easy bake about 1 hour and 20 minutes (try it with a toothpick if almost)
- When done gently with a knife to go along the wall, and removing from the pan when it is cold.

Vikend Planer