Food
|Dubrovnik Neretva County
Ston cake - Stonska torta
Variants
Ingredients
Dough:
500 g flour, 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 , 250 g butter , 8 eggs, 2 packets vanilla sugar, 1 tablespoon cinnamon, zest of 1 lemon, 500 g Ston-style macaroni.
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.
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.
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.
