Fragrant cake topped with sugar coated walnuts provides balance in flavor and delicious contrast in texture. Altogether they make a particularly attractive appearance of Hrapoćuša.
Hrapoćuša or Hrapaćuša or Hropoćuša, the name of this gorgeous cake is not easy to pronounce even for us Croats.
Hrapoćuša got its name from rough, red yellow color stone Hrapoćuša from island of Brač. Caramelized walnuts on top of the cake reminds on its robust texture and color of the cake is similar to stone’s color.
Old recipe came from Dol. This small village on the island Brač is the place of origin of stone and cake as well. Once you come to Dol, it’s like you step into a fairy tale. Tiny, old village was settled in 14th century, it seats in a cannon surrounded with vineyards. Scene dominate with harsh landscape, stoned house and narrow “kalete” (tiny stone streets). Dol has long history and authentic cuisine.
Almost every family has its own Hrapoćušas’ recipe with a personal touch a hidden ingredient and, of course, they take care of it as treasure.
Every August, 16th for Saint Rocco day locals organize “The Night of Hrapoćuša”.
This lovely manifestation is dedicated to Bračs’ “sweet queen”, when ladies compete for the best version of the cake.
Every single window is opened and welcoming smell of fresh baked cake spreads trough kaletas. It is opportunity to enjoy in mild August night under the starry sky, hang around Dol, have a chat with locals, a glass (or two) of fig brandy and taste the Hrapoćuša. With every bite of this sticky and crunchy cake, rich in flavor, you will fall in love with it more and more. It is caloric bomb, but it is also well known as aphrodisiac, so enjoy, you leave only once.
Recipe is protected as Cultural heritage of Croatia.
I get recipe from BRAConline, from legendary, well know lady from Dol, Mrs Matulić.
INGREDIENTS: (for 12 persons)
- 12 egg yolks
- 4 egg whites
- 12 tablespoon sugar
- 12 tablespoon all-purpose flour
- 4 tablespoon warm water
- lemon zest (optional,1-2 lemon zest)
- rum (optionally,1-2 teaspoons)
- vanilla (optionally)
- 8 egg whites
- 1/2 kg sugar
- 3/4 kg walnuts, cut in half
- 1 lemon juice ( optional, it is not in original Mrs Matulić recipe)
- In a large bowl mix together egg yolks, egg whites and sugar on medium-high speed until is creamy.
- Add 4 tablespoon water, mix it continuously.
- Than slowly add flour, mix again.
- Finally add lemon zest, rum, vanilla, mix it a bit.
- Put mixture in springform pan and bake it in preheated oven for 20 minutes on heat180’C, until the top is light brown (check it with fork).
- Take it out from oven and cool completely.
- Mrs Matulić is cooking topping on Bagnomaria (water bath or double boiler). It is not necessary.
- Just put in big bowl: egg whites, add sugar and walnuts and simmer it in medium fire, until mixture get gold color. Add lemon juice and simmer few minutes more.
- Spread the walnut mixture on top of the cake.
- Put it again in the preheated oven on 150’C, and bake it (dry it) until topping is dry, 10-15 minutes.
HINT: Hrapoćuša tastes better after few days. Keep it in a cool place, but not in refrigerator.
SERVING: Serve with glass of Fig brandy or Carob liquor.