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Višnjak

shantihhh's picture
Piskóta is a wonderful old Serbian recipe for cherry cake. This version contains many eggs. Sometimes these Piskóta recipes will contain only 4 eggs but a lot of butter, but no matter the recipe it is a wonderful cake of the former Yugoslavia with many many variations. Cakes containing fruit is very popular in this region and often combines with custard and even chocolate.
Ingredients
  Unbleached flour 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Eggs 10 Large, separated
  Sugar 130 Gram
  Lemon zest 1 Teaspoon (Grated)
  Lemon extract 1 Teaspoon
  Cherries 1 Pound (Sour Or Sweet, Other Pitted Fruit Can Be Used Even Dried Fruit Soaked In Rum Or Something)
  Confectioner' s sugar 100 Gram (For Dusting)
Directions

Preheat oven to 350 degrees
Butter a 9" X 13" X-2" deep baking pan and dust bottom only with flour

Sift together flour, baking powder and 1/2 teaspoon salt.

Beat egg yolks in bowl of electric mixer with whip attachment on high speed until thick and lemon colored.

Beating on medium speed, gradually adding 1/2 cup sugar.

Increase speed to high and beat about 5 minutes more, or until yolks are very pale yellow and they form soft peaks. Beat in lemon zest and extract.

Remove bowl from mixer and stir in dry ingredients.

In separate bowl, beat egg whites with pinch of salt at medium speed until they form soft peaks.

Gradually beat in remaining 2 tablespoons sugar, then beat whites until they are creamy and form shiny peaks that curl softly at their tips.

Stir 1/4 of whites into batter to lighten it, then fold in remaining whites in three additions, only until no whites show.

Scrape batter into prepared pan.

Distribute fruit evenly on top of batter.

If using apricots, arrange them cut side down.

Fruit will begin to sink into batter.

Bake 25 to 30 minutes in middle of oven.

Bake until cake is puffed and golden brown, and toothpick inserted into center comes out clean.

Cool cake completely in pan on wire rack.

To serve, cut into portions, dust with confectioners' sugar. Also nice with clotted cream.

Keeps up to 2 days at room temperature. Some people like this cake cold from the refrigerator, but I like it at room temperature or even slightly warm after cooling. Serve with good hot strong coffee.

Recipe Summary

Cuisine: 
Serbian
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
12
Story
I'll never forget the delightful fresh Sour Cherries we ate in Bihac, Bosnia in May 5 years ago. We were staying with a lovely couple who rented out rooms mainly to UN delegates and government officials. There was a huge bowl of these sour cherries in our room and each time we ate them they refilled the bowl! Normally I don't like fresh cherries such as we get in the US like Bing cherries, but these are amazing. These Sour Cherries are a beautiful bright red like a maraschino cherry but natural and fresh. Sour Cherries /tart cherries are said to lower cholesterol, leading to less fat storage and improve antioxidant defences. Tart cherries (Prunus cerasus) are widely grown in Europe (particularly Eastern Europe). In Yugoslavia the 'Oblacinska’ is the most common tart cherry. You can find these special sour cherries of the Adriatic in glass jars at Balkan markets.
Subtitle: 
Cherry Cake of Serbia

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Nutrition Rank

Nutrition Facts

Serving size

Calories 181 Calories from Fat 39

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 176.2 mg58.7%

Sodium 287 mg12%

Total Carbohydrates 30 g10.1%

Dietary Fiber 0.99 g4%

Sugars 24.2 g

Protein 6 g12.5%

Vitamin A 4.5% Vitamin C 5.3%

Calcium 9% Iron 7.1%

*Based on a 2000 Calorie diet

5 Comments

Ganesh.Dutta's picture
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vandana's picture
HotChef's picture
Tonikayk's picture
Višnjak Recipe, Cherry Cake Of Serbia