Vasin Kolač — Vasa's Cake

A classic Serbian layer cake: thin layers of nutty almond-walnut meringue alternating with a rich
chocolate buttercream and vanilla custard. Named for a famous Belgrade confectioner of the early
20th century, Vasin kolač is the showpiece dessert of Serbian Paschal and slava tables.

FASTING LEVEL: Non-Fasting (butter, eggs, milk, chocolate)

SERVINGS: 12
TIME: 3 hours (plus overnight rest)

INGREDIENTS:
For the sponge layers (make 4):
- 8 large egg whites
- 250 g sugar
- 150 g ground walnuts
- 100 g ground almonds
- 3 tablespoons all-purpose flour

For the vanilla custard:
- 500 ml whole milk
- 6 egg yolks
- 120 g sugar
- 40 g all-purpose flour
- 20 g cornstarch
- 1 tablespoon vanilla extract
- 50 g butter, cubed

For the chocolate buttercream:
- 250 g dark chocolate (60-70% cocoa), finely chopped
- 150 ml heavy cream
- 300 g unsalted butter, very soft
- 100 g powdered sugar
- 2 tablespoons rum or cognac

For assembly:
- 100 g dark chocolate, melted, for the top
- 50 g chopped almonds or walnuts, for the sides

METHOD:
1. Sponge layers: preheat oven to 180C (350F). Line 4 baking trays (or bake in batches) with parchment, marking a 25×20 cm rectangle on each.
2. Beat egg whites to soft peaks. Gradually add sugar, beating to stiff glossy peaks.
3. Gently fold in ground walnuts, ground almonds, and flour in three additions.
4. Divide evenly among the 4 parchment rectangles. Smooth flat.
5. Bake each 12-15 minutes until lightly golden and firm. Peel parchment while warm, trim neatly, and cool.
6. Make custard: heat milk to nearly simmering. In a bowl, whisk yolks with sugar until pale. Whisk in flour and cornstarch.
7. Gradually pour hot milk into the yolk mixture, whisking.
8. Return to saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, 5 minutes. Off heat, whisk in butter and vanilla. Press cling film on the surface and cool completely.
9. Make chocolate buttercream: heat cream to nearly simmering. Pour over chopped chocolate in a bowl. Let stand 2 minutes, then whisk smooth. Cool to room temperature.
10. Beat soft butter with powdered sugar until very light and fluffy. Gradually beat in the cooled chocolate and the rum.
11. Assemble: place 1 cake layer on a platter. Spread with 1/3 of the vanilla custard. Top with layer 2. Spread with half the chocolate buttercream. Layer 3 — remaining custard. Layer 4 — top.
12. Frost the top and sides with remaining chocolate buttercream. Drizzle melted chocolate over the top in a decorative pattern. Press chopped nuts onto the sides.
13. Refrigerate 8 hours or overnight before serving. The layers must soften and flavours meld.
14. Bring to room temperature 30 minutes before cutting.

NOTES:
- Vasin kolač is not a same-day cake. The overnight rest is transformative.
- The alternating custard and chocolate layers are the classic. Some regional variations use a coffee cream instead of one of the custard layers.
- This is ambitious but forgiving — layer trimming and imperfect meringues disappear under buttercream.
- The traditional serving at a slava: thin slices, accompanied by strong Turkish coffee and a small glass of rakija.

NUTRITION (per slice, approximate):
Calories: 540 | Protein: 10 g | Carbohydrates: 46 g | Fat: 36 g | Fibre: 2 g