Traditional Four-Layer Serbian Reform Torta

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Heat the oven to 170°C and line two large sheet pans. Mark four equal rectangles on the parchment.

Ingredients quick view

10 large egg whites

300 g granulated sugar, divided

300 g finely ground walnuts

2 tablespoons all-purpose flour

10 large egg yolks

200 g dark chocolate, finely chopped

300 g unsalted butter, softened

1 teaspoon vanilla extract

100 g chopped walnuts, for the sides

Ensure the egg whites are beaten to stiff peaks for a light and airy texture.

Let the cake cool completely before frosting it to avoid melting the cream.

Chilling the torta overnight enhances the flavors.

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