There’s nothing quite like being gifted a Milka chocolate bar as a child. If you’re from the Balkans then you know all about the significance of the chocolate bar. Balkan countries are known for their hospitality after all, so it’s not surprising that some form of gift is usually being exchanged at one point or another. Growing up in the US definitely did not change this and the ritual continued. Every time we saw the familiar gift bag we knew what was inside. Milka Torta, a classic, is a recipe born from this very popular treat.
In Balkan countries, it is customary to always bring certain items when visiting someone in their home. The items are traditional and depend on where in the Balkans you’re from. For example, in my neck of the woods, it’s customary to take Turkish coffee and sugar for the hostess, a bottle of wine or liquor for the host, and if there are children in the house a chocolate bar for each child. Any kind is nice, but Milka chocolate is considered the “highest” quality. If you’re in Serbia and attending a Slava for example, in addition to all of these items, it’s also customary to take something “for the house”, usually a vase or decorative dish.
It’s no surprise that Milka chocolate is used and preferred when making special occasion desserts such as cakes. Because it’s more expensive than regular baking chocolate, its use is reserved for special occasion desserts. This cake, Milka Torta, named after this chocolate, uses both milk and white chocolate in the fillings. Combined with delicate walnut layers, it truly is a decadent experience.
While it may look daunting, this recipe is anything but. Yes it uses a dozen eggs, but nothing goes to waste here. Egg whites go in the cake layers and the yolks in the filling. Hazelnuts are just as important as the chocolate here and really stand out. It’s really a great cake for a birthday or any special dessert really. I say special because it does take some time to make as most cakes of this kind do.
I hope you decide to give this recipe a try for your next special event.
Milka Torta / Milka Chocolate Cake
Course: DessertCuisine: Balkan, Serbian12
servings1
hour1
hourA decadent white and milk chocolate cake to satisfy any sweet tooth.
Ingredients
- Cake Layer – Repeat 4 times
3 egg whites
3 tablespoons (36 g) sugar
1 tablespoon (15 g) flour
1/2 cup (50 g) ground hazelnuts (or another type of nut)
- Filling
12 egg yolks
3/4 cup (150 g) sugar
1 tablespoon vanilla sugar (1 kesica)
3 tablespoons (23 g) cornstarch
3 packets vanilla pudding (I use the European kind)
4 cups (1 L) whole milk
2 bars (200 g) white Milka chocolate
2 bars (200 g) milk Milka chocolate
2 1/2 sticks (250 g) unsalted butter
3 cups (300 g) prepared whipped cream
1 Whip It/ Slag Fix stabilizer, optional
- Decorations
2 cups (200 g) prepared whipped cream
Ground hazelnuts for decorating
1 chocolate bar, optional
1 Whip It / Slag Fix stabilizer, optional
Directions
- Cake Layers
- Preheat oven to 350 F/ 175 C and line a 12 inch round baking pan with parchment paper. Set aside.
- In a mixing bowl, whip the egg whites until soft peaks then add the sugar. Continuing whipping to stiff peaks. Turn off the mixer and fold in the ground hazelnuts and flour. Once combined, transfer the mixture to the baking pan and spread evenly.
- Bake the cake layer for 15-20 minutes until lightly brown. Remove from the baking pan and allow to cool completely complete with parchment paper.
- Repeat 3 more times so you have 4 cake layers total.
- Cake Fillings
- In a mixing bowl combine the egg yolks with the sugars, cornstarch, and vanilla pudding packets, along with 1/3 of the milk. Whisk to combine everything and ensure there are no lumps.
- In a large pot, pour the remaining milk and heat until just boiling over medium heat. Ladle a small amount of the hot milk into the egg yolk mixture to temper the eggs, stir, then pour the egg yolk and pudding mixture into the hot milk. Continue to stir continuously.
- Continue cooking the pudding mixture until thick and pudding-like, about 7-10 minutes. Once all lingering milk is absorbed and the mixture is thick, turn off the heat.
- In 2 separate bowls, break up the white and milk chocolate. Next, add half the pudding to the white chocolate and the rest to the milk chocolate. If adding Nutella, add it at this time.
Whisk each until all chocolate is melted and combined, then cover each filling with plastic wrap. The plastic wrap should touch the surface to ensure no “skin” forms. Cool to room temperature then place in the refrigerator for 1 hour to chill completely. - Once both fillings have chilled, remove them from the refrigerator. Whip the butter, divide it in half, and add one-half to each filling. Using a hand mixer combine the butter with each filling. Refrigerate the filling again just slightly to firm up (15-20 minutes)
- Whip the whipped cream with the stabilizer and set aside until ready to assemble.
- Assembly
- Prepare the whipped cream needed for decorations with the stabilizer (if using).
- Lay the bottom cake layer on your serving dish or cake stand, then spread 1/3 of the milk chocolate filling on top. Next, spread 1/3 of the white chocolate filling. Finally, spread 1/3 of the whipped cream. Cover with another cake layer and repeat the process until all ingredients are used up. You should end up with a cake layer on top.
- Cover the entire cake with whipped cream and refrigerate for 1/2 hour. Then, spread another layer of whipped cream, and decorate as desired.
- Serve and enjoy. Keep all leftovers refrigerated.
Notes
- Optional: Add 1-2 spoonfuls of Nutella in the chocolate filling to make this dessert extra special.
