21 settembre 2009

Londoneri: a Croatian recipe

I believe this is going to be the only English result for "Londoneri".

Londoneri is not a properly cake, just a Croatian sweet to be served in small rectangular portions as big as half a credit card (cut on its lenght). It is a very rich recipe and you wouldn't eat it so much at once, but it will taste fine for three days. It is perfect for a tea with friends and to offer as a cold dessert over a buffet dinner.

This was a recipe my granny used to do and I clearly remember its taste back in the time, when I was a kid. Luckly she wrote it down on her recipe book. She just forgot to state the baking details, so this first attempt didn't go as I hoped but it was a lovely sweet and it tasted just like I remembered.

Here you are the recipe of Londoneri.

For the base:
400 g. of flour
280 g. of butter
140 g. of white sugar
5 yolks

Stir the ingredients for the base in a bowl and lay it out in a rectangular mould (I used a 24 x 28 cm silicone mould). Do not make edges, lay it evenly.
Spread a veil of marmalade over the base - avoid flavours that are too sweet, peach or apricot is ok - and bake for 5-6 minutes at 180°C. The base should be half cooked and the marmalade smooth.

For the top:
5 eggs whites
280 g. of finely minced almonds (not peeled)
420 g. of sugar

After you put the base in the oven to semi-bake, start to prepare the top.
Beat the eggs whites until stiff
Mix the stiff whites, the minced almonds and the sugar with a spoon.

Take out the base from the oven, lower the oven temperature to 100°C.
Put the top on the base and bake again for 40-45 minutes.
You're done baking once there is a thin crust over the top. The inside of the top should not be dry (and believe me, with so much sugar it would be hard to get dry).

Serve cold in small rectangular piece of 2,5 x 4 cm.

This is how it should appear after you're done baking. As you can see, I used a silicone mould. I could get around 30 londoneri from it.

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