Splitska torta

Splitska torta is a cake that takes its name from Split, Croatia. An egg-white batter mixed with dried figs, raisins and walnuts is baked and layered with an egg-yolk cream. Each slice of thin layers brings the sweetness of fruit and the crunch of nuts.

Egg-White Batter and Egg-Yolk Cream

In one example, figs and walnuts are chopped and combined with raisins and flour. This mixture is folded into egg whites whipped with sugar, baked, cooled and cut into three layers. Egg yolks and sugar are whisked over a water bath, and once cooled, combined with butter; this cream is spread between the layers, and the top is finished with chocolate.

The egg-white foam supports the batter, and even after baking, the dried fruit changes the sweetness and texture depending on where you bite. The yolks are used separately in the cream, adding a rich layer to the light baked sponge.

Differences Between Makers

Tereza Alabanda, a pastry chef from Split, combines figs and raisins with almonds in two forms, ground and chopped. She folds the fruit and nuts into the egg-white foam, bakes the batter divided into four layers, and fills them with a cream made by pouring hot sugar syrup onto egg yolks, whipping the mixture and then adding butter. The layers are brushed with kirsch, and fresh figs decorate the finished cake. Both the flavoring and the appearance differ from the walnut version.

In another recipe for home cooks, a pudding cooked from milk and vanilla is mixed with egg yolks, cooled and then combined with whipped butter. A single sheet of batter mixed with fruit is cut into three and stacked, and the cream is also spread over the outside.

Celebration Days in a Port Town

Split is a port town in the Dalmatia region. Cakes made with dried figs and nuts are described as celebration sweets for family gatherings. A local newspaper reports that many households serve this cake on the day of St. Duje, the town’s patron saint.

Glossary