BOLD FLAVOURS
COOK LIKE A TRUE
Bokeljka!
When asked what advice she would give to those attempting to recreate her dishes she answered, “I warmly advise everyone who tries the recipes from the book to stick to the recipe and make no mistake!” - so be warned and deviate at your peril!
Dobrota Cake Made using maraschino and rumoured to be a favourite of Casanova himself - this layered pastry cake was originally known as Venetian cake, before the women of Perast named it Perast cake and finally the women of Dobrota claimed it for their own - naming it Dobrota cake. A delicious and indulgent dessert, perfect to finish off any meal or enjoyed alone as a guilty treat! INGREDIENTS:
54
PASTRY:
FILLING:
- 6 egg yolks
- 6 egg whites
- 6 tbsp sugar
- 400g almonds
- 200g butter
- 400g sugar
- 1 tbsp milk
- 1 1/2 dl maraschino
- flour
- lemon zest
PREPARATION: PASTRY:
FILLING:
1. Whisk the yolks with sugar
1. Place the almonds in hot water until soft,
2. Then add melted butter and mix together
then skin and finely chop
3. Once blended add milk and gradually add
2. Whisk the egg whites with sugar until firm
the flour to make a pastry (the pastry shouldn’t
3. Add the almonds
be too firm or too soft)
4. Stir in the maraschino and lemon zest
4. Lay the pastry over the bottom and sides of
5. Top the pastry with the filling
a cake pan
6. Lay the pastry strips over the top in ‘criss-
5. Cut thin strips of pastry and a ‘swallows tail’
cross’ pattern & place the ‘swallow tail’ on top
shape for decoration
7. Bake at 160°C for 40 minutes
