Moskva Torta

a recipe by

Zaga

a film by

Mila Turajlić

Serbia

10 to 20 people

Ingredients

Cake:
10 egg whites
10 tablespoons sugar
1 egg yolk
1 tablespoon flour
200g ground walnuts

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Cream:
½ liter of milk
9 egg yolks
200g of sugar
2 large spoonfuls of flour
1 bag of vanilla sugar
250g butter
400g whole cream
1 can of candied pineapple
1 can of candied morello cherries
Homemade whipped cream

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1. Whisk the egg whites.

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

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3. Cook the mixture at 200° on a large baking sheet then cut it in half.

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4. To prepare the cream, mix the 9 egg yolks, sugar, flour, starch, vanilla sugar and milk.

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

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6. Let the cream cool while you whip the butter and then mix the two together.

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7. Spread one half of the cake and cover it with the cream.

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8. Arrange the pieces of pineapple and cherries then cover with a layer of cream.

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9. Place the second half of the cake, cover with a layer of cream, then place the rest of the fruit. Cover with a final layer of cream.

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10. Make the cake solidify in the fridge then cover it with whipped cream.

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Zagorka Sondermajer-Stanković was born in 1932 in Belgrade, capital of the Kingdom of Yugoslavia. She is a mother and grandmother. Baking cakes has always been a passion of hers, but it also became a source of income after retiring.

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

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