Reforma Torta (Serbian Reform Cake Recipe)

Reforma Torta (Serbian Reform Cake Recipe)

Craving something special? Try Reforma Torta, a traditional Serbian cake layered with walnut sponge and silky chocolate buttercream. It’s a stunning dessert that’s sure to be a show-stopper!

Course Dessert

Cuisine Serbian

Keyword Reform Cake, Reforma Torta

Prep Time 45

Cook Time 45

Other Time: 1 30

Servings servings

Calories 571kcal

Author Faith Gorsky

Equipment

Kitchen scale

Ingredients

Walnut Sponge Cake:

300 grams walnuts very finely chopped
3 tablespoons all-purpose flour
1/4 teaspoon salt
12 large egg whites
250 grams caster sugar also called superfine sugar (about 1 1/4 cups)

Chocolate Buttercream Frosting (For the Filling):

12 large egg yolks
250 grams caster sugar also called superfine sugar (about 1 1/4 cups)
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon instant espresso powder dissolved in 1/2 teaspoon hot water (optional)
100 grams 70% dark chocolate finely chopped
250 grams unsalted butter slightly softened but not melted (about 1 cup + 1 tablespoon + 2 teaspoons)

Chocolate Ganache (For the Coating):

100 grams 70% dark chocolate chopped
5 tablespoons unsalted butter cut into pieces

Other:

1 cup walnuts finely chopped (optional; for decoration)

US Customary - Metric

Instructions

Make the Walnut Sponge Cake:

Preheat the oven to 350F. Line a half sheet pan with parchment paper. IMPORTANT: Don’t grease the parchment paper.
Mix together the very finely chopped walnuts, flour, and salt in a bowl.
Add the egg whites to a large bowl, and use a handheld electric mixer to beat until it starts to form soft peaks. While beating, add the sugar a little at a time until it forms stiff peaks.
Gently fold the walnut mixture into the egg whites, being careful not to over-mix. IMPORTANT: You want to deflate the egg whites as little as possible.
Spread the cake batter out onto he prepared baking tray. Bake until the cake springs back when pressed and the outside is starting to turn golden, about 25 to 35 minutes.
Let the cake cool for 15 minutes, then run a paring knife around the outside of the cake, invert it onto a cooling rack, and slowly and carefully peel off the parchment paper. Cool completely (about 45 minutes more), then trim off the outside (so you have perfect edges) and cut the cake into 4 equal pieces (I make 3 horizontal cuts to end up with 4 rectangles of cake).

Make the Chocolate Buttercream Frosting:

While the cake is baking, start making the filling.
Add the egg yolks to the boil of a double boiler that’s not yet placed on its water bath, and while beating with a handheld electric mixer, add the sugar 1/4 cup at a time, beating until thickened, about 3 minutes. Transfer the bowl to a double boiler and cook until the mixture thickens and runs off the whisk in fluffy ribbons, about 20 minutes, whisking very frequently. Adjust the heat to try to keep the water in the double boiler at a gentle boil.
Whisk in the vanilla, salt, and instant espresso powder. Add the chopped chocolate, whisking until melted. Once the chocolate is melted, remove from the heat and cool to room temperature. IMPORTANT: After removing from the heat, place a piece of plastic wrap directly on top of the chocolate mixture to prevent a skin from forming. (Once it’s cooled, it’ll look like a gloopy pudding.)
Add the butter to a large bowl, and use a handheld electric mixer to beat well. Beat in 1/4 of the room temperature chocolate mixture into the butter at a time, thoroughly beating between each addition until it’s light and fluffy.

Assemble the Cake:

Put 1 piece of cake onto a rectangular cake platter. Spread 1/5 (about 2/3 cup) of the chocolate cream evenly across it, and place the 2nd piece of cake on top. Spread 1/5 of the chocolate cream evenly across it, top with the 3rd piece of cake, spread on 1/5 of the chocolate cream, and place the 4th piece of cake on top. Spread the remaining chocolate cream evenly on the top and sides of the cake. Place the cake in the fridge to set while you make the chocolate coating.

Make the Chocolate Ganache:

Melt the chocolate and butter together in a microwave or double boiler (don’t overheat it, or it’ll take a long time to cool). Cool to room temperature, making sure not to cool too much (we need it pourable, but slightly thickened).

Decorate the Cake:

Pour the chocolate coating on top of the cake. Use an offset spatula to spread it out evenly across the top, let it drip down the sides, and then use the spatula to spread it out evenly on the sides.
Once the chocolate is partially set but still soft enough to press nuts into, if desired, decorate the top and/or sides by pressing finely chopped walnuts.

Notes

Storage: Store this cake well-wrapped in the fridge for up to 5 days or in the freezer for up to 2 months.
To Freeze: Cut into slices, wrap each slice tightly in plastic wrap, then place them in an airtight container or freezer bag. They’ll keep well for up to two months. To serve, thaw overnight in the fridge, then bring to room temperature before enjoying. Keep in mind that while the flavor will hold up, the texture of the buttercream may soften slightly after freezing.

Nutrition