Food
|Dubrovnik Neretva County
Ston cake - Stonska torta
Skill level
Preparation time
2,5 - 3 hours
Variants
Skill level
Preparation time
2,5 - 3 hours
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Ingredients
Dough:
500 g of flour, 30 ml of oil, 10 ml of wine vinegar, 10 ml of lukewarm water, 1 egg, 1 baking powder, a pinch of salt.
Filling:
350 g of walnuts, 100 g of almonds, 500 g of sugar, 150 g of cooking chocolate, 250 g of butter, 8 eggs, 2 vanilla sugars, 1 tablespoon of cinnamon, grated zest of 1 lemon, 500 g of makaruli po stonski pasta.
Preparation
Mix the dough ingredients: flour, oil, vinegar, lukewarm water, egg, baking powder, and salt. Let the dough rest while you prepare the filling.
Combine all the dry filling ingredients, and separately beat the eggs with 100 g of sugar.
Cook the makaruli in salted water. Roll out the rested dough and line a greased pot with it. Fill the pot with alternating layers of cooked makaruli and the dry filling mixture. Finally, pour over the melted butter and the egg mixture.
Bake at 180 °C for about one hour.
Ingredients
Dough:
500 g of flour (Schar gluten-free blend in the same proportions), 30 ml of oil, 10 ml of wine vinegar, 10 ml of lukewarm water, 1 egg, 1 packet of baking powder, a pinch of salt.
Filling:
350 g of walnuts, 100 g of almonds, 500 g of sugar, 150 g of cooking chocolate (gluten-free), 250 g of butter, 8 eggs, 2 packets of vanilla sugar, 1 tablespoon of cinnamon, grated zest of 1 lemon, 500 g of makaruli prepared in the Ston style (gluten-free pasta).
Preparation
Knead the dough using the flour, oil, vinegar, lukewarm water, egg, baking powder, and salt. Let the dough rest while you prepare the filling.
Mix all the dry filling ingredients, and separately beat the eggs with 100 g of sugar.
Cook the gluten-free makaruli (or store-bought gluten-free penne rigate) in salted water. Roll out the rested dough and line a greased pot with it. Fill the pot with alternating layers of cooked makaruli (or penne rigate) and the dry filling mixture. Finally, pour over the melted butter and the egg-and-sugar mixture.
Bake at 180 °C for about one hour.
Ingredients
Dough:
500 g of flour, 30 ml of oil, 10 ml of wine vinegar, 10 ml of lukewarm water, 1 egg, 1 packet of baking powder, a pinch of salt.
Filling:
350 g of walnuts, 100 g of almonds, 500 g of sugar, 150 g of chocolate (lactose-free), 250 g of butter (lactose-free), 8 eggs, 2 packets of vanilla sugar, 1 tablespoon of cinnamon, grated zest of 1 lemon, 500 g of makaruli prepared in the Ston style.
Preparation
Make the dough by mixing flour, oil, vinegar, lukewarm water, egg, baking powder, and salt. Let the dough rest while preparing the filling. Mix all dry filling ingredients together, and separately beat the eggs with 100 g of the sugar.
Cook the gluten-free macaroni in salted water. Roll out the rested dough and line a greased pot with it. Fill the pot by alternating layers of cooked macaroni and dry filling mix. Finally, pour over the melted butter and beaten egg mixture.
Bake at 180°C for about one hour.
Ingredients
Dough:
500 g flour (Schar gluten-free blend, same proportions), 30 ml oil, 10 ml wine vinegar, 10 ml lukewarm water, 1 egg, 1 packet of baking powder, a pinch of salt.
Filling:
350 g walnuts, 100 g almonds, 500 g sugar, 150 g chocolate (lactose-free), 250 g butter (lactose-free), 8 eggs, 2 packets vanilla sugar, 1 tablespoon cinnamon, zest of 1 lemon, 500 g Ston-style macaroni (gluten-free pasta).
Preparation
Make the dough by mixing flour, oil, vinegar, lukewarm water, egg, baking powder, and salt. Let the dough rest while preparing the filling. Mix all dry filling ingredients together, and separately beat the eggs with 100 g of the sugar.
Cook the gluten-free macaroni in salted water. Roll out the rested dough and line a greased pot with it. Fill the pot by alternating layers of cooked macaroni and dry filling mix. Finally, pour over the melted butter and beaten egg mixture.
Bake at 180°C for about one hour.
