Vasina Torta / Vasa’s Cake

Directions

• Cake Layer
• Preheat oven to 350 F / 175 C and grease a 12 inch (30 cm) nonstick round cake pan. I use a springform pan. If your pan is not nonstick or if you’re worried about the cake sticking, use parchment paper.
• Separate the egg whites and yolks, transferring the whites to a large mixing bowl. Using a hand (or stand) mixer, whip the egg whites until they reach a soft peak (about 2-3 minutes).
  
  Slowly add in the granulated and vanilla sugar and continue whisking until the egg whites to a stiff peak. You should be able to turn the bowl upside down and nothing should fall out.
• Switch to a spatula at this time. Add in the egg yolks, one at a time, and fold them into the egg whites slowly. Add in the orange peel, walnuts, and lastly flour. Mix until just combined.
• Transfer the cake mixture to the baking pan and bake until golden brown and baked through (about 30 minutes). Remove from the oven, cover with a kitchen towel, and cool completely. The cake will deflate slightly as it rests.
• Walnut Filling
• In a metal or heat-proof glass bowl, add in the egg yolks and 1/3 cup (4 kašike) sugar. Set up a double boiler and cook the egg yolks and sugar, whisking the entire time until the mixture is pale yellow and thick, about 6-8 minutes on medium heat. When done, remove the mixing bowl from the heat and let cool completely.
  
  (A double boiler is a pot of water that your mixing bowl sits on top of. This allows you to cook the ingredients in your mixing bowl “na pari” using the heat from the boiling water underneath the bowl as the heat source.
• Add the walnuts to a medium mixing bowl.
• In a separate pot, heat the milk and 1/2 cup (125 g) of sugar until just boiling. Remove from heat and pour over the walnuts. Let sit for 1 minute then add in the rest of the ingredients EXCEPT for the butter. Let the mixture cool completely.
• When the chocolate mixture has cooled completely (you can even place it in the refrigerator to speed up the process), with a mixer whip the room temperature butter until smooth. Then add in the chocolate mixture 1 tablespoon at a time until combined. Refrigerate for 1 hour.
• Meringue Top
• * *It’s very important that the water and sugar mixture comes to a boil at the same time as the egg whites reach a soft peak. If you start the mixer when you begin to heat the sugar mixture on medium heat this will happen at the same time* *
  
  In a saucepan, add in the water and 1 cup (200 g) sugar. Heat on medium heat until it reaches a boil. (Keep an eye on it)
• In a large mixing bowl beat the egg whites with the salt and cream of tartar (or lemon juice) until frothy. Then, add in the remaining sugar slowly, continuing to whisk the entire time. Continue whisking until the egg whites reach a soft peak.
• At this time, the water and sugar syrup should be reaching a boil. Turn off the heat and slowly, while continuing to whisk the egg whites, pour all of the syrup in a slow, steady stream.
• Continue whisking the egg whites until the bowl is cool and no longer warm. When cool, add in the vanilla and whisk to combine.
• Assemble the Cake
• Pour the chilled chocolate filling over the cake layer and spread evenly. I do this directly in the pan to keep the shape. Then, place the pan on your serving dish/cake stand and remove/release the sides of the pan.
• Cover the entire cake (or just the top) with the meringue and refrigerate uncovered until ready to serve. Garnish with orange slices.