Moskva Torta

a recipe by Zaga
a film by Mila Turajlić


2h | 10 to 20 people

Moskva Torta

clock 2h | 10 to 20 people


  • Cake :
  • 10 egg whites
  • 10 tablespoons of sugar
  • 1 egg yolk
  • 1 tablespoon of flour
  • 200g of ground walnut
  • - - -
  • Cream :
  • ½ liter of milk
  • 9 egg yolks
  • 200g of sugar
  • 2 big spoon of flour
  • 2 tablespoons of starch
  • 10g of vanilla sugar
  • 250g of butter
  • 400g of cream (for whipped cream)
  • 1 can of preserved pineapple
  • 1 can of preserved sour cherries

1. Beat the egg whites.

2. Add sugar, egg yolk, flour and the ground walnuts.

3. Bake the mixture on a baking sheet at 200C, and then cut it in half.

4. Mix egg yolks, sugar, flour, starch, vanilla sugar and milk.

5. Cook the cream over a low fire, stirring constantly until it thickens.

6. Leave to cool, while whipping up the butter, then mix together.

7. Lay out one half of the cake, cover with the cream.

8. Arrange pieces of pineapple and sour cherry, then add another layer of cream.

9. Put the second layer of the cake, cover with a layer of cream, rearrange fruits, and add another layer of the cream.

10. Put in a fridge to solidify, and then cover with whipped cream.

Zagorka Sondermajer-Stanković was born in 1932 in Belgrade, the capital of the Kingdom of Yugoslavia. She is a mother and a grandmother. Making cakes has always been a passion for her, but also became a source of income after she retired from her job.

Mila Turajlić is a documentary filmmaker. She was born in 1979 in Belgrade, then the capital of the Socialist Federal Republic of Yugoslavia. Her birthday cakes were always made by her godmother Zaga.