• Cooking Time: 15
  • Servings: 12
  • Preparation Time: 45


The first time I visited my husband's family, I was treated to a homemade cake that was like nothing I'd ever tasted before. His Baka (grandmother in Croatian) whipped together this magnificent treat without a recipe or measurements during our visit. It took 17 years before I wheedled the recipe out his mother. The added richness of walnuts makes this cake extra special.

Submitted by: "Malia Havlicek"


  • CAKE:
  • 4 eggs (separated)
  • 20 dg or 1-1/2 cup of all purpose flour
  • 10 dg or 3/4 cup of ground walnuts
  • 1 tsp of baking powder
  • 25 dg or 1-1/4 cup of sugar
  • 2/3 cup of cold water
  • 1 pinch of salt
  • 25dg or 1-1/4 cup of sugar
  • 2 eggs
  • 1.5 oz unsweetened baking chocolate
  • 1.5 oz semi sweet baking chocolate
  • 1 cup softened unsalted butter


  • Batter:
  • 1) Separate the eggs
  • 2) Whip the egg whites with the pinch of salt until you have stiff peaks
  • 3) Move egg whites to a medium bowl for later use
  • 4) Beat yolks + cold water until they foam
  • 5) In a separate bowl, combine ground walnuts, flour, sugar and baking powder
  • 6) Add flour mixture to the egg yolks and gradually build up the speed.
  • 7) Turn on the oven to 350 F.
  • 8) Prepare 3 layer pans, spraying with olive or canola spray to prevent sticking
  • 9) Remove the flour mixture from the mixer and fold in 1/2 of the egg whites until they are completely incorporated.
  • 10) Fold in the remaining egg whites
  • 11) Divide the batter evenly between the 3 layer pans.
  • 12) Cook for 15 minutes or until the cake pulls from the pan and is slightly brown (toothpick should come out clean)
  • 13) Let cake pans cool completely
  • 1) Add sugar and butter to a mixing bowl and cream it (5 min on low to med-low speed)
  • 2) Melt the baking chocolate
  • 3) Add eggs to butter/sugar mixture one at a time
  • 4) Add chocolate to mixture, increase speed to medium-medium high
  • 1) remove layers from pans, using a flat knife to remove the layer, the walnuts make the layers much more hardier than flour alone cakes
  • 2) put your worst looking layer on the bottom (reserve most pleasing one for the top)
  • 3) spoon milk (or slivovice, kirsch, rum) on the cake to prevent crumbling
  • 4) place 1/4 of frosting on cake and spread
  • 5) place next layer
  • 6) spoon milk (or slivovice, kirsch, rum) on the cake to prevent crumbling
  • 7) place 1/4 of frosting on cake and spread
  • 8) place next layer
  • 9) spoon milk (or slivovice, kirsch, rum) on the cake to prevent crumbling
  • 10) place 1/4 of frosting on top and work remaining 1/4 around the edges of the cake

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