Choco fruit cake


This summer was really hot and I still baked cakes at least once a week. Since my little angel was born in April, in lack of time I served only simple desserts this summer 😉 Not counting special occasions like birthdays of course! One day I made simple fruit cake with chopped dark chocolate and it was so delicious. Friends asked me for a recipe several times so it’s high time I share it.

It’s one of the simpliest dessert I ever made, a must try for those who never baked a cake before.

You can choose almost any fruit, I used peaches and blueberries…


“Simple choco-fruit cake”

-serves 8 people-

120g unsalted butter
6 tbs sugar
5 eggs (you can use 3 whole eggs and 4 egg yolks if you have some leftovers)
1 greek yogurt (plain or fruit)
120g plain flour
3 tbs coconut flour
1 tbs baking powder
2 tbs starch
fruit (you can use almost anything you like-peaches, blueberries, raspberries, pears, plums…)
chocolate (optional but it makes cake yummy)
confectioners’ sugar for dusting


Preheat oven to 190C/375F.
Butter an 26cm/10-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together flour, baking powder, coconut flour and starch.
Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated. Beat in 1/2 the flour mixture, then yogurt. Add remaining flour mixture, mix just until combined.
Spread batter into pan and sprinkle desired fruit and chopped chocolate over batter.
Bake until cake is golden, about 30 minutes and than loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 20 minutes more.
Let cake cool completely in pan. Run knife around cake edge and remove cake from pan.
Dust well with confectioners’ sugar before serving. It tastes best served warm with vanilla ice-cream.



Brza i ukusna voćna torta

Iako zbog nepodnošljivo visoke temperature mnogima ovog ljeta nije palo na pamet uključiti pećnicu, ali ja sam torte pekla gotovo svaki tjedan. Naša se slatkica rodila krajem travnja pa sam u nedostatku vremena isključila komplicirane deserte sa dnevnog rasporeda.


Početkom ljeta pripremala sam večeru za goste pa mi je trebao desert koji se brzo sprema, a u hladnjaku su se našle borovnice i par komada tamne čokolade pa je tako nastala krajnje jednostavna, a jako ukusna torta. Obećala sam recept mnogim prijateljima pa ga napokon objavljujem na blogu. Obzirom da je riječ o gotovo najednostavnijem kolaču koji sam radila toplo preporučam svima koji se inače ne usude često peći slastice.


“Jednostavna čoko-voćna torta”

-za 8 porcija-

120g maslaca
6 žlica šećera
5 jaja (ja stavim često 3 cijela te 4 žutanjka koja mi znaju ostati od doručka)
1 grčki jogurt (može bilo koji jogurt,običan ili voćni)
120g bijelog brašna
1 prašak za pecivo
3 žlice kokos brašna
2 žlice gustina
voće po želji (borovice, maline, breskve narezane na kockice, šljive…)
tamna čokolada (možete izostaviti ali daje poseban ukus)
šećer u prahu za posipanje


Zagrijte pećnicu na 190C.
Premažite putrom stranice kalupa veličine 26cm, a na dno stavite izrezan masni papir kako se torta ne bi zaljepila za podlogu. U velikoj zdjeli pomješajte brašno, prašak za pecivo, kokos brašno i gustin. Mikserom tucite maslac i šećer; kad se šećer otopi dodajte jedno po jedno jaje dok se smjesa dobro poveže. Stavite 1/2 mješavine brašna, umješajte jogurt, a zatim ostatak brašnaste mješavine. Ulijte u pripremljeni te stavite komadiće voća po želji te nasjeckanu tamnu čokoladu. Bit će dovoljno cca 200g voća te oko 2-3 reda čokolade. Možete koristiti i zamrzuto šumsko voće ali bolje ispadne sa svježim. Pecite oko 30 minuta te potom prekrijte aluminijskom folijom te nastaviti peći narednih 20 minuta. Kad se potpuno ohladi odvojite od kalupa te pospite sa šećerom u prahu.
Poslužite najbolje još lagano toplo sa kuglicom sladoleda od vanilije.



Perfect Sunday

We had great family lunch yesterday. My sister recently got back from NY with her family so they invited us for family gathering. It was very sunny day, couldn’t imagine better way to spend Sunday. My only task was to make a dessert while our husbands were busy doing everything else, from waking up at 4 am to get lamb from Island of Krk, choosing wine, preparing food and even decorating table.

I love having lunch with my family as we all appreciate precious moments we spend together, having good time making jokes on one’s expense and enjoying food set on table.  We had delicious meat menu, this time nothing vegetarian: spicy lamb chowder, grilled lamb chops and lamb roasted with potatoes and fresh rosemary.

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We tasted great wines… Cabernet Sauvignon 2007 Napa Valley from Grgich Hills Estate, Tomislav Tomac’s sparkling wine, light-skinned white wine grape Pošip from Grgich Hills Estate and Super Istrian Cuvee 2008 from Roxanich. I didn’t tried dessert wine as I was busy serving cake so I continued drinking my absolute favourite Cabernet Sauvignon that my sister and her husband bought directly from Grgich during their first visit in California.

IMG_2657         IMG_2661         Grgich hills

Lamb chowder was delicious, have to ask a recipe. It cooked for hours in wonderful Staub Dutch oven so it has to be yummy.

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My choise of desert was double layer chocolate cake, it would be a sin to continue lamb menu with something light as fruit cake, wouldn’t it? Here’s a recipe, you won’t regret trying although fondant decoration is not really necessary, it depends on occasion.


Double layer chocolate cake

For biscuit:

– 8 egg whites

– 8 tbsp sugar

– 1/2 tsp salt

– 5 tbsp unsweetened cocoa powder

– 1 tsp vanilla sugar

-1 tsp baking powder

-10 tbsp bread flour

– 3/4 cup plain yogurt

– 3/4 cup oil

Wisk together egg whites, salt and sugar. Mix until sugar is melted and egg whites firm. Slowly add yogurt, oil, cocoa powder,flour and baking powder.  Line ring mold (I used 10.2 in) with acetate paper and place it on a sheetpan. Measure the circumference of the ring mold and cut a strip of cake accordingly. Place mixture in mold and bake in preheated oven on 338 F for about 30′. Let it cool.

For dark chocolate ganache:

– 1 cup heavy cream

– 1/4 cup milk 

– 170 g fine 70 % chocolate

– 1 tsp granulated sugar

-1/2 tsp vanilla extract

Bring the heavy cream, milk, sugar and vanilla extract to a boil and pour over the  chopped chocolate. Mix slowly starting from the center until all incorporated and creamy. Let it cool. Place in fridge.

For white chocolate mousse:

– 1 and 1/2 cup heavy cream

– 170 g white chocolate

– 1 tsp granulated sugar

-1/2 tbsp vanilla extract

Mix heavy cream with sugar and vanilla extract until is tender, add melted and cooled white chocolate and mix until is reaches mousse texture. Let it cool in fridge.

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For fondant:

– 700 g powdered sugar

– 1 tbsp cold water

– 8 tbsp fruit sugar

– 6 tbsp cold water

– 1 tbsp glycerin

– 1 tbsp 14 g gelatin

IMG_2646                    Fondan

It was my first time making fondant so I was patient (you should also be if it’s your fist time). It’s actually not so complicated as it seems so one should try for fun.

First step is to measure 700 g sifted sugar and to place it in a large bowl. trying to make a well in the center. Dissolve fruit sugar with 1 tbsp cold water in small saucepan. Sprinkle gelatin over 6 tbsp water in a cup. Let sit for about 5 minutes, stirring frequently and then stir to dissolve gelatin. Don’t forget to add glycerin, it is really necessary for good rolled fondant. Pour the warmed, dissolved gelatin-glycerin mixture into the well over the top and mix in with rubber spatula or wooden spoon. Mix until the dough is too stiff to stir.  Knead dough until of the sugar is incorporated.

Transfer to a surface covered with powdered sugar and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar. Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using. Put it in hermetic bowl in fridge, then it can be used for few months. When you want to use it place in microwave for few seconds. Be careful not to overheat because it gets very warm inside, 1-2 seconds are enough.

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Cut biscuit in half, cover one half with dark chocolate ganache and then carefully pour over white chocolate mousse. Finish with other half of biscuit. Then roll fondant bigger then you think it needs to be, put it back on rolling pin and put it directly over cake.  Cut off all excess using pizza or pastry cutter. If you have fondant smoother, smooth it all down. If not you’ll have to use your own hands, like I did. Unless it’s a wedding of special occasion cake, result will be quite good as well.

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That’s all folks. We all enjoyed cake, I hope you will too!