Socni Kolac Rich Cake Bosnia Herzegovina Food
SOCNI KOLAC (RICH CAKE) (BOSNIA HERZEGOVINA)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe contains no flour and really looks like a disaster while it is baking, but have faith because it does turn out pretty well if you follow the directions.
Provided by GiddyUpGo
Categories Dessert
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Beat the eggs and mix the with the oil, walnuts, raisins and coconut. Add the baking powder. Pour the mixture into a lightly oiled pan (it should be thin, maybe about a half inch).
- Put the pan in the oven and bake until the edges are starting to brown (15 to 20 minutes).
- While the cake is baking, melt the sugar in the water and simmer until it starts to become syrupy. When you remove the cake from the oven, pour the syrup over it while it is still hot.
- Turn the oven off and put the cake back inside of the oven to cool. After about 30 to 45 minutes, take it out of the oven and refrigerate for an hour or two.
- Pour the whipping cream into a mixing bowl and whip until stiff peaks form, then add the confectioner's sugar and the vanilla. Whip a little more to blend.
- Take the cake out of the fridge and gently spread the whipped cream on top. Serve cold.
Nutrition Facts : Calories 285.4, Fat 25.3, SaturatedFat 8, Cholesterol 89.2, Sodium 63.6, Carbohydrate 12.9, Fiber 0.6, Sugar 11.1, Protein 3.1
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BEST BOSNIAN FOOD: 20 TRADITIONAL THINGS TO EAT & DRINK
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- Cevapi (grilled mince patties) Ćevapi is one of the most-loved foods in Bosnia and the entire region. When I joined a walking tour in Sarajevo, my guide told me that cevapi was one of only two things that all people can agree on and that they should be pictured on the Bosnian flag.
- Burek & other types of pita (stuffed pies) – essential Bosnian food. Introduced from Persia by way of Turkey, burek became a popular dish throughout the entire former Ottoman Empire and remains a go-to street food in Bosnia to this day.
- Dolma, sarma, punjena paprikas & japrak (stuffed vine leaves & vegetables) Stuffed vegetables are another staple of Bosnian food, particularly in regional areas where less meat is consumed.
- Begova corba (chicken & veg soup) Begova čorba (‘Bey’s soup’ or ‘Bey’s stew’) is another Ottoman import that Bosnians have made their own. A staple during the winter season, it’s a nutritious soup of chicken, dried okra and various vegetables, including celery and carrots.
- Bosanski lonac (meat & veg stew) Bosnia’s national dish, Bosanski lonac or ‘Bosnian pot’, is typical of all meat dishes in that it’s cooked long and slow over a low heat.
- Rostilj (mixed BBQ) One for the meat lovers, rostilj or mixed grill is a fixture on most menus and a safe choice if you aren’t sure what to order. The protein-heavy platter normally features cevapi, sudzuk beef sausages, steak and/or grilled chicken, plus french fries or baked potatoes and a bit of salad or slaw.
- Tarhana (creamy vegetable soup) Another dish that Bosnians look for during the cold winter months, tarhana soup is thick, luscious and nutrient-rich.
- Grah (bean soup) Beans are widely used in the kitchen in Bosnia and Herzegovina including for grah, another thick and flavourful soup. This one is made by boiling Peruano beans with onions, carrots, peppers and sometimes a hunk of slow-cooked beef.
- Meza (mixed appetiser platter) Like Turkish or Greek meze, Bosnian meza is a cold platter typically eaten at the start of a meal or as a shared snack with drinks.
- Klepe (filled dumplings) Bosnia’s answer to ravioli, klep e are small and soft steamed dumplings with a simple filling of seasoned minced meat (lamb or beef) and onion.
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