The queen of Balkan cakes, the Reform Torta is probably my most requested recipe. It’s the epitome of Balkan desserts with a generous amount of nuts, walnuts to be exact, as well as decadent creamy chocolate filling that is just sweet enough and oh so rich. I love this cake, it reminds me of my childhood and “starinske torte” that were made by aunts, grandmothers, and other family members for special occasions. Did I mention this recipe uses 16 eggs??
Reform Torta is a Serbian staple, consisting of multiple layers of walnut sponge cake layered with a creamy, decadent chocolate filling all of which is then topped off with a chocolate glaze and even more walnuts as decoration. Although I’m not too familiar with the history of this dessert, what I’ve read online points to this cake originating after WWII when rich ingredients like butter, sugar, eggs, and chocolate were a little easier to come by and more accessible.
When I was little and still living in Serbia I remember my grandmother “saving” eggs for special occasions. We had plenty of chickens that laid a ton of eggs, so she’d set some aside in the “špajz” or pantry to make dishes for Slava, a special occasion meal, or a holiday. We rarely if ever bought eggs, and if we did it was from someone in our town. These days I don’t save eggs of course, but when I have a recipe that uses 16 whole eggs, I can appreciate the fact that my grandmother had to “save” them, especially with a full house. By the way, if you’re wondering how they didn’t go bad, eggs in Serbia are not pasteurized and do not have to be refrigerated. They are stored in the pantry which tends to be cooler and people rotate their egg stash as well so their eggs never stay in storage too long.
For my Reform Torta, I like to cover my cake with chocolate whipped cream/šlag. Yes, the powdered Balkan variety from a bag. You can choose to cover the cake on the outside with the chocolate filling of course but I like to go all out because I primarily make this for special occasions.
I hope you give this recipe (or any of my other dessert recipes) a try for the holidays. And if you run into any issues, head on over to my Instagram page where you can send me a message and I can clarify any recipe instructions. By the way, did you know I recently celebrated 10,000 followers?
Reform Torta/Reform Cake
Course: DessertCuisine: Balkan, Serbian10
servings1
hour1
hourA staple Serbian cake enjoyed by generations all across the Balkans.
Ingredients
- Walnut Sponge Cake (x 4)
4 egg whites
1/4 cup (55 g) sugar
Pinch salt
1 cup (100 g) ground walnuts
1 tablespoon (15 g) flour
- Chocolate Filling
2 1/2 cups (250 g) sugar
16 egg yolks
1 tablespoon vanilla sugar (1 kesica)
1/2 teaspoon (3 ml) vanilla extract, optional
1 bar (100 g) dark chocolate
2 sticks & 5 tablespoons (300 g) unsalted butter (room temperature)
- Chocolate Glaze
1 bar (100 g) dark chocolate
5 tablespoons (75 ml) oil
- Decorations
Whipped cream/chocolate whipped cream (Šlag)
Additional ground walnuts
Directions
- Walnut Sponge Cake
- Preheat oven to 350 F/175 C. Line the bottom of a round 12 inch/30 cm baking pan with parchment paper. Set aside.
- In a large clean mixing bowl, add in 4 egg whites reserving the egg yolks in a separate bowl, and a pinch of salt, then begin to whip the egg whites on medium speed. Once the egg whites start to foam, begin adding in the sugar a little at a time until all is incorporated. Continue whipping until the egg whites are firm and double in size (about 4-5 minutes) on medium-high speed.
- Once the egg whites are firm, turn off the mixer and gently fold in ground walnuts and flour. Once folded in, gently transfer the batter to your lined baking pan and spread in an even layer. Bake for 15-20 minutes until lightly brown on top and set to the touch. Remove the pan from the oven and carefully remove the cake layer. Repeat this step 3 more times.
- Chocolate Filling
- In a heat-proof bowl, add in all the egg yolks, sugar, and vanilla sugar. Also, add in the vanilla extract at this point if using. Begin to whip the egg yolks and sugar on medium-high speed until thick and light in color (2-3 minutes).
- Place the bowl on top of a small pot filled with a cup or so of water. Make sure the water is not touching the bowl. This is the double broiler method. Turn the heat to medium and begin to whisk the egg yolk mixture while the water comes to a boil. Maintain a soft boil of the water and cook the egg mixture slowly for about 25-30 minutes whisking the entire time ensuring the eggs do not scorch. Add more water to the pot if need but never enough to touch the bowl.
- After about 25 minutes of cooking the egg yolks, you’ll notice they have become considerably thicker. You are looking for a hot pudding-like consistency. Another way to tell if your mixture is ready is when you run your wooden spoon or whisk through it should leave a noticeable trail that closes in on itself slowly rather than immediately.
- When the mixture has thickened add in the chocolate, breaking it up with your hands. Whisk until the chocolate has melted. Remove the bowl from the pot, cover with plastic wrap (laying it carefully directly on top of the mixture), and allow to cool completely. If assembling the cake in a few hours, refrigerate the mixture until ready to use.
- When your chocolate mixture has cooled completely, whip your room temperature butter until fluffy, then add the chocolate egg yolk mixture a little at a time until both are incorporated. You will notice the finished filling has turned a light brown color. Set aside.
- Assemble
- Place the first layer of sponge cake on your cake stand. Spread it with a semi-thick layer of chocolate filling. Place the next cake layer on top and repeat the process until all your filling and cake layers are used up. Use any remaining chocolate filling if you have it to cover the sides of the cake.
- Prepare your whipped cream and cover the sides of the cake with it. Press ground walnuts to the sides of the cake.
- In a small pot, melt the remaining chocolate and oil together until smooth and melted. Pour the chocolate on top of the cake and spread in an even layer. Refrigerate briefly until the chocolate has set, then decorate the edges of the cake with additional whipped cream and/or ground walnuts.
***Sometimes I like to cover the cake completely with whipped cream, refrigerate briefly, and then pour the chocolate glaze on top of the whipped cream (like the picture). It’s slightly messier but makes the cake slightly taller.***
Notes
- You can prepare both the cake layers and the filling the day before you need it and assemble the cake day-of!
