Chocolate Cake with Orange and Egg White Cloud (Serbian Vasina Torta)

Vasina torta or Vasa's cake is an absolute classic of Serbian cuisine consisting of a walnut sponge base, a creamy filling made with walnuts, chocolate, oranges and two additional toppings - šaum (a mixture of egg whites, sugar and a bit of water) and chocolate. The cake dates back to 1908, when it was prepared as a gift from a mother-in-law to her son-in-law, Vasa Čokrljan from Paraćin, who took his wife to Vienna so she could give birth in better conditions than in Serbia. It should be noted that oranges were a real treasure in Serbia in 1908, which is one of the main reasons why this cake was so precious and valuable. Since then, the cake became a staple in every Serbian home and it is regularly prepared for festive events such as birthdays and weddings.

Base:
6 eggs, separated
7 Tbsp. sugar
8 Tbsp. ground walnuts
3 Tbsp. all-purpose flour, unbleached
orange zest, freshly grated

Chocolate Filling:
3 cups ground walnuts
4 Tbsp. milk
1 ⅓ cups confectioners' sugar
1 orange, freshly juiced
3 oz chocolate, chopped
½ cup butter
4 egg yolks
3½ Tbsp. sugar

White Cloud:
½ cup sugar
1 cup water
4 egg whites
½ tsp. pure vanilla extract

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line baking sheet with aluminum foil and spray with baking spray. Set aside.

Separate egg whites from egg yolks. 

Add egg whites to the mixing bowl and start mixing gradually adding sugar spoon by spoon. Keep mixing until the stiff peak is created. (you should be able to turn bowl upside down and nothing should fall out)

Then add in the egg yolks, one at a time and mix until incorporated. At this point stop using the mixer. Add the flour, walnuts and orange zest; mix using the wooden spoon or spatula stir until combined. Be sure the walnut / flour mixture is incorporated.

Transfer the cake base to the prepared baking sheet and bake until golden brown. Remove from the oven and let it cool.

Making the Chocolate Filling:
Heat the milk to boiling point. Remove from heat and add ground nuts and icing sugar. Stir with wooden spoon until incorporated. Then add chocolate and stir until melted. Add orange juice and stir again. Let it cool.

Meanwhile mix 4 egg yolks and 3½ Tbsp. white sugar in the bowl. Using the double boiler method heat the egg yolks mixture until 158°F (70°C). Then remove from the heat and let it cool.

In the mixing bowl mix butter until smooth. Add cooled egg yolks mixture and mix until incorporated. Then add walnut/chocolate mixture and mix everything until smooth.

Meringue Top or White Cloud:
In a small pot bring sugar and water to boil. Don’t stir. Just keep cooking until sugar syrup reaches 240°F. When the syrup is almost ready, begin beating the egg whites until soft white froth forms.

Then, when your syrup reaches 240°F, carefully and slowly drizzle the syrup into the mixing egg whites.

Keep whipping the whites and sugar syrup for another 7-9 minutes. (or until you can touch the mixing bowl and it is not hot). Also, you will know it is done when the white mixture is stiff and glossy. Add the pure vanilla extract and mix for a few more seconds.

Assembly:
Cut the cake to 9” round cake. Pour the chocolate filling or thick layer of the cream mixture over the cake layer and spread evenly. Cover the entire cake or just the top with the white dream filling.

Decorate as you wish. You can use your favourite chocolate, orange pieces and walnuts.

Transfer to the fridge for a few hours or overnight before serving.