Bajadera Cake

Bajadera, a beloved sweet treat originating from Croatia, has a fascinating history that dates back several centuries. This delectable confection is believed to have been inspired by Turkish delight, which was introduced to the region during the Ottoman Empire.

With its unique combination of flavors and textures, bajadera quickly captured the hearts and taste buds of the Croatian people. Over time, it evolved into a signature dessert, often enjoyed during special occasions and holidays. Traditionally made with a rich blend of almonds, hazelnuts, chocolate, and nougat, bajadera's recipe has been closely guarded and passed down through generations. Today, this exquisite treat continues to be a cherished part of Croatian culinary heritage, delighting food enthusiasts with its decadent flavor and historical significance.

So why not make it into a cake?

Whether enjoyed alongside a steaming cup of coffee or savored as a standalone dessert, this Bajadera cake is unquestionably a bona fide culinary masterpiece that will undoubtedly leave you yearning for more.

Combine crushed Plazma biscuits, melted butter, orange juice and vanilla extract, then press into a lined baking mould.

Melt dark chocolate with milk, then pour over the base and refrigerate.

Add 100 ml of milk in a bowl, combine well with vanilla extract, sugar, egg yolks and custard mix, and put the rest of the milk to boil. Once the milk reaches the boiling point, remove from heat and gradually add the custard mix into the milk while stirring with a whisk. Return to low heat and simmer for 2-3 minutes until the custard thickens up, stirring constantly to prevent lumps. Now remove from heat and divide the custard into two bowls.

Add 100 g of chopped dark chocolate into one half of the custard and mix until it melts. Place plastic foil on top of both custards and let them cool down.

In a food processor ground hazelnuts and Plazma biscuits, then add them into the other custard and combine.

First spread the lighter cream over the chocolate glaze, then spread the chocolate custard.

Heat up heavy cream and mix together with dark chocolate until melted, then top the cake and place in the refrigerator overnight.

Print

With ImageWithout Image

Bajadera Cake

Yield: 12

Ingredients

Base

• Plazma biscuits - 300 g
• Butter - 100 g
• Orange juice - 125 ml
• Vanilla extract - 1 teaspoon

Chocolate glaze

• Dark chocolate - 100 g
• Milk - 30 ml

Creams

• Vanilla custard mix - 70 g
• Vanilla extract - 1 tablespoon
• Granulated sugar - 200 g
• Milk - 900 ml
• Egg yolks - 4
• Hazelnuts - 100 g
• Plazma biscuits - 100 g
• Dark chocolate - 100 g

Ganache

• Dark chocolate - 200 g
• Heavy cream - 200 ml

Instructions

1. Combine crushed Plazma biscuits, melted butter, orange juice and vanilla extract, then press into a lined baking mould.
2. Melt dark chocolate with milk, then pour over the base and refrigerate.
3. Add 100 ml of milk in a bowl, combine well with vanilla extract, sugar, egg yolks and custard mix, and put the rest of the milk to boil. Once the milk reaches the boiling point, remove from heat and gradually add the custard mix into the milk while stirring with a whisk. Return to low heat and simmer for 2-3 minutes until the custard thickens up, stirring constantly to prevent lumps. Now remove from heat and divide the custard into two bowls.
4. Add 100 g of chopped dark chocolate into one half of the custard and mix until it melts. Place plastic foil on top of both custards and let them cool down.
5. In a food processor ground hazelnuts and Plazma biscuits, then add them into the other custard and combine.
6. First spread the lighter cream over the chocolate glaze, then spread the chocolate custard.
7. Heat up heavy cream and mix together with dark chocolate until melted, then top the cake and place in the refrigerator overnight.