Yugoslavian apple cake is a simple, refreshing dessert that brings back memories of homemade sweets across the former Yugoslavia.
Known among some Balkan diaspora communities as Jugoslovenski kolač, this dessert combines soft sponge cake, a sweet apple and vanilla pudding layer, and whipped cream.
The recipe has several variations. Some families replace vanilla pudding with raspberry pudding for a different flavor.
Best of all, the cake uses affordable ingredients and can be prepared without complicated baking techniques.
Ingredients
For the sponge cake:
- 4 eggs
- 200 g (1 cup) sugar
- 130 ml (½ cup plus 2 tsp) vegetable oil
- 130 ml (½ cup plus 2 tsp) water
- 200 g (approximately 1⅔ cups) wheat flour
- 1 packet baking powder (approximately 10–12 g)
For the apple filling:
- 1 kg (2.2 lbs) apples
- 1 liter (4¼ cups) water, divided
- 200 g (1 cup) sugar
- 2 packets vanilla pudding powder
For the topping:
- 500 ml (about 2 cups) heavy whipping cream
Preparation
Preheat the oven to 180°C (350°F). Separate the egg whites from the yolks, then beat the egg whites with the sugar until stiff peaks form.
In a separate bowl, mix the egg yolks with the oil, water, flour and baking powder. Gently fold in the whipped egg whites using a spoon or spatula, making sure the mixture stays light and airy.
Pour the batter into a prepared baking pan and bake for approximately 20 minutes, or until the sponge is fully cooked. Set it aside to cool completely.
Meanwhile, peel and finely chop the apples. Bring 900 ml of water to a boil, add the sugar and stir until dissolved. Add the chopped apples and cook for about 20 minutes, until they become soft.
In a small bowl, combine the vanilla pudding powder with the remaining 100 ml of cold water. Pour the mixture into the cooked apples and continue stirring over medium heat for approximately three minutes, until the filling thickens.
Spread the hot apple filling evenly over the cooled sponge cake. Allow the dessert to cool completely before preparing the topping.
Whip the heavy cream until firm and spread it over the apple layer. Finally, refrigerate the cake for at least six hours before serving.
Serve chilled and enjoy this traditional Balkan dessert.
