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Reform Cake (Reform Torta)

 Reforma Torta is of Serbian origin and consists of a rich, multi-layered walnut sponge cake with a creamy chocolate filling. It is a  very popular desert and it is hard to imagine any celebration without it.

 

Reform Cake Reform Torta)
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Reform Cake Reform Torta)
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Ingredients
Servings:
Instructions
Walnut Sponge
  1. Preheat oven to 180°C. Line two baking trays with baking paper.
  2. Separate 10 egg whites from 10 eggs. Using electric mixer whisk egg whites in a clean dry bowl until soft peaks form, Gradually add sugar until sugar is dissolved.
  3. Add wallnats and whisk until just combined.
  4. Spoon half of the meringue into the average sized rectangular baking pan. The thickness should be about 0.5-1cm.
  5. Bake in oven for about 15 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven and cool in pan 3 minutes.
  6. Run a knife around the edge of the sponge cake to loosen it. Carefully invert onto a cooling rack and peel off the parchment paper. Let cool completely. When cool, split each sponge cake in half horizontally so you have 4 layers.
Filling
  1. To make a filling place 10 yolks and 10 tablespoon of sugar in a double boiler over medium heat. Whisk for 15-20 minutes or until the mixture is thick enough to coat the back of a spoon. Add 100 gr of dark chocolate and mix for another couple of minutes. Remove from the heat, leave to cool.
  2. Using electric mixer beat the butter in a separate bowl. Fold in the cooled chocolate mixture, mix until combined.
Assemble the Torte
  1. Place one layer of walnut sponge on a serving tray and spread on a layer of chocolate filling. Repeat until all 4 layers are stacked on top of each other.
  2. Frost the top and sides of the torte with the remaining chocolate filling. Leave at room temperature for several hours before refrigerating. If desired, garnish with a sprinkle of chopped walnuts.
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Avocado halves with balsamic vinegar and olive oil

Avocado halves with balsamic vinegar and olive oil
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Avocado halves with balsamic vinegar and olive oil
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Ingredients
Servings:
Instructions
  1. Shake a little salt into the hole, and then add a splash of balsamic vinegar. Pour in about a teaspoon of olive oil.
  2. Eat the avocado with a spoon, starting in the middle and working your way to the skin or use as a dipping sauce for any crusty or rustic type bread.
  3. Enjoy as a delicious snack or appetizer.
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Avocado, feta and tomato toasted sandwich

Avocado, feta and tomato toasted sandwich
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Avocado, feta and tomato toasted sandwich
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Ingredients
Servings:
Instructions
  1. Preheat a sandwich press or similar.
  2. Assemble sandwich on work area having a slice of bread, avocado slices, tomato slices and cheese. Top with second slice of bread.
  3. Cook until golden and cooked through.
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Poached eggs and avocado toast

Poached egg and avocado toast
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Poached egg and avocado toast
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Ingredients
Servings:
Instructions
  1. Bring a pot of water and 2 tablespoons of vinegar to a full boil. Once boiling reduce the heat so the water is simmering. Use a spoon to swirl the water into a whirlpool.
  2. Break an egg carefully into a bowl or saucer. Slowly tip the egg into the centre. Cook for 3-4 minutes or until the white is set. Lift the egg out with a slotted spoon and drain it on kitchen paper.
  3. Meanwhile toast the bread.
  4. Cut the avocado in half and remove the stone. Mash the avocado and lemon juice. season well with salt and pepper.
  5. Spread the avocado mix onto each slice of toast and top each with a poached egg. Sprinkle with fresh herbs.
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