VASINA TORTA - KLASIK SRPSKE KUHINJE

Kažu da je Vasina torta autentični dragulj srpske poslastičarske tradicije, čiji recept potiče još iz 1908. godine. Prema predanju, nastala je kao čin duboke zahvalnosti tašte njenom zetu, Vasi Čokrljanu iz Paraćina, koji je svoju suprugu odveo bečkim lekarima nakon upozorenja da porođaj može ugroziti i majku i dete. Zahvaljujući toj odluci, supruga Jelena na svet je donela zdravo i snažno dete, a nama je u nasleđe ostao recept za ovu tortu – danas pravi klasik srpske kuhinje.

Torta sa korom na bazi oraha koja povuče vlažnost iz čokoladno-orašastog fila sa ukusom pomorandže, lagani sneg od belanaca sa špinovanim šećerom obrađen na pari sa prelivom od čokolade. Treba imati i na umu da su narandže davne 1908. godine bile pravo malo bogatstvo u kuhinji jedne žene i da se torta sa narandžom u receptu nije mogla naći u svakoj kući. 

Količina mleka kojim se orasi prelivaju daje jedan malo ređi fil sa kojim se malo teže barata, ali taj fil za dan-dva omekša koru pa ona postaje sočnija. 

VASINA TORTA

Kalup za okruglu tortu sa pomičnim dnom, prečnika 24 cm

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KORA

• 5 belanaca (jaja klase S, 65–70 g)

• 5 kašika kristal šećera

• 5 žumanaca

• 1 kašika mekog belog brašna

• 50 g mlevenih oraha

• 40 g rendane čokolade za kuvanje

Mikserom umutite belanca u polučvrst sneg, zatim postepeno, kašiku po kašiku, dodajte šećer uz neprekidno mućenje dok ne dobijete čvrst i sjajan šam.
Ručno, laganim pokretima, umešajte žumanca pazeći da smesa ostane što vazdušastija. Posebno pomešajte brašno, mlevene orahe i rendanu čokoladu, pa ih lagano sjedinite sa smesom.

Dno kalupa obložite papirom za pečenje, a ivice premažite puterom. Sipajte smesu, poravnajte i pecite na 180 °C oko 25 minuta.

Ostavite koru da se potpuno ohladi u kalupu. Zatim nožem pažljivo prođite uz ivicu, izvadite koru, uklonite papir i prebacite je na tacnu za serviranje.

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FIL OD ORAHA, ČOKOLADE I POMORANDŽE

• 4 žumanca

• 4 kašike kristal šećera

• 100–125 ml mleka

• 125 g kristal šećera

• 200 g mlevenih oraha

• 60 g otopljene čokolade za kuvanje

• 10 kašika soka od pomorandže

• Sitno rendana kora 1 pomorandže

• 150 g putera, sobne temperature

Žumanca umutite sa 4 kašike šećera tek toliko da pobele, pa ih kuvajte na pari oko 5 minuta, samo radi termičke obrade. Ostavite da se ohlade.

Mleko zagrejte sa 125 g šećera i time prelijte orahe – cilj je da se samo popare, ne da plivaju u tečnosti. U mlaku smesu dodajte otopljenu čokoladu, sok i rendanu koru pomorandže, pa ostavite da se ohladi.

Umutite puter mikserom, zatim sjedinite sa ohlađenim žumancima i čokoladno-orahovom smesom. Mutite kratko, oko minut, dok fil ne postane lagan i vazdušast.

Oko kore postavite obruč kalupa i nanesite fil. Tortu sa obručem stavite u frižider dok ne pripremite šam (može i sutradan).

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ŠAM SA ŠPINOVANIM ŠEĆEROM

• 4 belanca

• 250 g kristal šećera

• 150–200 ml vode

Tri stvari treba da budu spremne u isto vreme:

• skoro umućen šam

• voda koja vri za kuvanje na pari

• vruć, tečan špinovani šećer

Šećer i vodu kuvajte na umerenoj vatri dok ne dobijete gustinu meda (špinovani šećer).

Pred kraj špinovanja šečera stavite vodu za kuvanje na pari da provri. Posuda sa belancima treba da dobro nalegne na šerpu, bez dodirivanja vode.

Umutite belanca, zatim ih stavite na paru i nastavite mućenje dok u tankom mlazu sipate vreli špinovani šećer. Mućenje na pari traje oko 5 minuta.

Izvadite tortu iz frižidera, skinite obruč, po potrebi poravnajte fil, pa ponovo stavite čist obruč. Nanesite šam bez pritiskanja, zatim skinite obruč i poravnajte površinu toplim, vlažnim nožem. Ohladite tortu nekoliko sati, najbolje preko noći.

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ČOKOLADNA GLAZURA

• 150 g čokolade za kuvanje

• 2 kašike ulja

• 1 kašika mleka

• 1–2 kašike putera

Na pari otopite sve sastojke. Prelijte glazuru preko dobro ohlađene torte i lagano je pomerajte da se čokolada ravnomerno razlije i blago spusti niz ivice.

Nikada ne nanositi glazuru na topao šam.

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SEČENJE – SAVRŠENO PARČE

Pre sečenja ostavite tortu 15–30 minuta na sobnoj temperaturi. Nož umočite u vrelu vodu, obrišite i vertikalno zarežite tortu od centra ka ivici, laganim i sigurnim pokretom.

VASA’S CAKE (VASA’S TORTE)

Vasa’s Torte is an authentic Serbian cake whose origins date back to 1908. A touching story lies behind this beloved recipe. According to tradition, the cake was created as an expression of gratitude to a son-in-law, Vasa Čokrljanin, who upon learning that his wife’s life and that of their unborn child were at risk, took her to Vienna to seek help from the finest doctors of the time. The wife gave birth to a healthy child, and the grateful mother-in-law prepared this cake in his honor.

At the turn of the 20th century, oranges were considered a luxury ingredient, which makes this cake even more special. Over time, Vasa’s Torte became a gold standard in Serbian households. It consists of a walnut sponge layer, topped with a rich and fragrant cream made from walnuts, dark chocolate, orange juice, and orange zest. This is finished with a marshmallow-like egg white topping and a final layer of dark chocolate. The aroma of chocolate and oranges defines this timeless classic.

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WALNUT SPONGE LAYER

• 5 egg whites

• 5 tablespoons granulated sugar

• 5 egg yolks

• 1 full tablespoon flour

• 50 g ground walnuts

• 40 g grated dark chocolate

Using an electric mixer, beat the egg whites until fairly stiff. Gradually add the sugar, one tablespoon at a time, and continue beating until very stiff peaks form. Gently fold in the egg yolks by hand.

In a separate bowl, mix the ground walnuts, grated chocolate, and flour, then carefully fold them into the batter.

Line the bottom of a 24 cm springform pan with baking paper and butter the sides. Pour in the batter and gently level it. Bake at 180°C (no fan) for approximately 25 minutes.

Remove from the oven, release the sponge from the pan, peel off the baking paper, and transfer the cake layer to a serving plate.

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WALNUT, CHOCOLATE, AND ORANGE CREAM FILLING

• 4 egg yolks

• 4 tablespoons granulated sugar

• 100 ml milk

• 125 g granulated sugar

• 200 g ground walnuts

• 60 g melted dark chocolate

• 10 tablespoons orange juice

• Zest of 1 orange

• 150 g butter, at room temperature

In a small saucepan, beat the egg yolks with 4 tablespoons of sugar for about 30 seconds. Cook over a double boiler (or over gently simmering water) for 5 minutes, stirring occasionally. Remove from heat and let cool.

Heat the milk with 125 g sugar until it reaches a boil, then pour it over the ground walnuts. Add the melted chocolate, orange juice, and orange zest, and allow the mixture to cool.

Beat the softened butter until creamy, then combine it with the cooled egg yolks and the walnut mixture.

Place the springform ring (without the base) around the sponge layer and spread the filling evenly over it. Smooth the surface and refrigerate while preparing the marshmallow topping.

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MARSHMALLOW TOPPING

• 4 egg whites

• 250 g granulated sugar

• 150–200 ml water

Boil the sugar and water until it reaches the consistency of runny honey.

While the syrup is cooking, beat the egg whites into stiff peaks. Place the beaten egg whites over gently simmering water and slowly pour in the hot sugar syrup, beating constantly with an electric mixer. Continue beating over steam for about 5 minutes.

Remove the cake from the refrigerator and take off the springform ring. With the help of an extra pair of hands holding the ring just above the cake, spoon the marshmallow topping onto the filling, ensuring there are no air pockets.

Remove the ring and smooth the top and sides with a large knife or spatula dipped in hot water (do not dry it). Refrigerate the cake for several hours.

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CHOCOLATE TOPPING

• 150 g dark chocolate

• 2 tablespoons sunflower oil

• 1 tablespoon milk

• A small knob of butter

Melt the chocolate, oil, milk, and butter over a double boiler or very low heat. Pour the glaze over the chilled cake, allowing it to drip naturally down the sides without spreading it around the edges.

Refrigerate before serving. The cake can stand at room temperature for about an hour, but it should be stored and served chilled.

It is best made 1–2 days in advance, as the flavors improve with time.