Terina Torta, or Tere’s Torte, is a recipe by a dear friend of Baba Jele, Helena’s grandmother.
Tere, now in her 70s, is still baking delicacies such as this divine torte which is sure to impress.
1 sachet vanila sugar (or essence)
1 zest of lemon
250g standard flour
2 tsp baking powder
200g ground almonds (or 100g ground almonds & 100g ground walnuts)
500ml fresh cream
450g dark cooking chocolate
1 tbsp brandy
Extra ground almond (for decoration)
Beat egg whites until stiff. Gradually add and fold in previously mixed egg yolks and sugar – yolks and sugar are well beaten until creamy. Add vanilla and lemon zest and mix. Add 200ml of cold water. Fold in flour, baking powder and almonds gradually into the mixture.
Preheat oven to 150°C. Line the base of a 25cm (10″) round cake tin with buttered baking paper. Bake for approximately 1 hour and 15 minutes.
Mix cream until whipped. Using a double boiler melt two-thirds of the cooking chocolate until velvety. Add melted chocolate into the cream, stirring to combine. Add brandy and stir.
Cut the cake in half horizontally once cooled. Spread the chocolate cream over one half and then place the other half on top. Using a spatula spread the cream on the top and side of the torte.
Grate the remaining third of the chocolate for decorating. Sprinkle grated chocolate on the torte using extra ground almond to decorate.
Helena Nuić is a New Zealand born Croatian who grew up surrounded by Auckland’s tight knit Croatian community. Her passion for cooking came from watching and learning from her immigrant grandparents.
My Croatian Kitchen is a collection of recipes that have been passed down through generations, an immigrant’s tale sharing the connection to heritage through food.
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