The Daring Bakers Challenge’s September challenge was Hrapocusa, a cake from the City of Dol, on the Island of Brac, on the Dalmatian coast in Croatia. I made it in October but at least I made it. Here’s a link about Dalmatian Dogs that was fun to read.

The recipe I use was this one and provided from the: Recipe Hunters

This cake is made in two parts. While the bottom is baking the top is made on the stove, then poured over the top and baked again. There are many temperature changes as the cake bakes. Pay attention to the directions and have your kitchen timer handy.

Hrapocusa Croatian Nut Cake

Bottom Layer: 

3 cups (500 g) almond flour

2 cups (400 g) sugar 

1 orange zest 

1 orange juiced

2 tablespoons Maraschino liquor (or any cherry liquor)

1 teaspoon vanilla extract

12 eggs separated, yolks for the bottom, reserve the whites which you’ll divide, 8 and 4. 

4 egg whites to be beaten separately

Top Layer: 

6 cups (800 g) walnuts, chopped roughly

4 cups (800 g) sugar 

8 egg whites

1 tablespoon lemon juice

1 lemon zest

1 tsp of vanilla

BOTTOM  LAYER OF TORTA HRAPOCUSA DIRECTIONS: 

Preheat the oven to 480F, which is hot. Prepare a 9 inch springform pan, with an oiled sprayed circle of parchment paper and oil the sides of the pan. 

If using whole peeled almonds, pulse in a food processor until very fine. Or use purchased almond flour. Set aside. Into a mixer combine the sugar, zest, orange juice, cherry liquor, extract and 12 egg yolks. Beat until smooth. In a second bowl beat the 4 egg white until they have stiff peaks. Using a spatula, fold in half the beaten egg whites and half the almond flour. Repeat, gently mixing it all together until there are no streaks in the batter. Pour into a prepared pan. Put into the oven and IMMEDIATELY reduce the temperature to 375 degrees. Set the timer for 5 minutes, then reduce the heat to 350 degrees, bake for 15 minutes. Lastly reduce the heat to 320 and bake until the cake is done about 30 minutes. Leave the oven on to finish the cake. 

As soon as you remove the cake from the oven using a wooden spoon press the edges of the cake down to make a level top. 

TOP LAYER: 

While the first layer bakes, add the walnuts, the sugar, and the 8 egg whites into a large Dutch oven or other large heavy bottomed pan on the stove top. Stir vigorously while heating over high heat. Keep mixing until the sugar is fully dissolved and the egg whites take on a brown caramelized color, about 15 minutes. Off the heat and add the lemon juice, lemon zest, and the vanilla extract, stir thoroughly. 

​COMBINING THE LAYERS: 

Pour the cooked walnut mixture over the almond cake, starting from the outside edge, pushing the mixture toward the middle.  Place the cake in the oven. Cook until the top layer of walnuts is golden and crisp, about 15 minutes. Remove from the oven and cool 90 minutes. Once cooled, use a knife to cut the cake around the perimeter of the cake. Carefully remove the pan ring.

Cover the cake and refrigerate overnight. It is better the next day.

This cake has no wheat flour so it's a good one for the gluten free crowd. And while I shouldn't be lazy and type the thing out myself, laziness is winning. I hope I put enough information here for me and you to find the recipe should we want to make it again.