Peraška torta

Ingredients:

Dough:

25 dag of flour

15 dag of sugar

10 dag of fat

5 dag butter

8 egg yolks

4-5 glasses of white wine

A sachet of vanilla

Phil:

8 egg whites

40 dag of sugar

50 dag almonds

2 strands of grated coroman

2 pieces of maraschino, rosulin or sour cherry

Lemon zest gratin

Meal preparation:

Beat the egg yolks well with the sugar, then add the previously added fat and butter, vanilla, wine and flour. Make a dough that should not be hard. Add flour as needed. Cover the bottom and sides of the cake mold with 2/3 of the dough, which should be previously greased and sprinkled with flour. Fill the dough with the filling, and from the remaining dough make strips 1.5 to 2 cm wide and place them in the form of a grid over the filling. Bake the cake for about 30 minutes at 200 degrees, then reduce it to 170 degrees and bake for another thirty minutes. Sprinkle the baked tora with powdered sugar.

Filling: scald almonds with boiling water, peel and dry in the oven, then grind. Beat the egg whites with sugar, then gradually add the almonds, lemon zest, lemon zest and liqueur. Stir gently with a wooden spoon to mix all the ingredients. It is served on festive occasions. This delicacy can last up to a month, so it was often sent to sailors on ships.