The Historian; Slovenian Torta Plava Laguna (Blue Lagoon Cake)
For the cake
  • 5 eggs , separated
  • pinch of salt
  • 4.5 tbsp sugar
  • 100g ground roasted hazelnuts
  • 50g ground almonds
  • 2 tsp plain flour (or 1 tsp plain flour and 1 tsp breadcrumbs)
For the buttercream
  • 150g butter, room temp
  • 150g / ¾ cup white sugar
  • 150g chocolate (dark preferably or milk)
  • 2 eggs
  • 1 tsp of instant coffee
  1. Preheat oven to 200oC.
  2. Start by whisking in your mixer the egg whites and the salt until stiff. Scoop it into a bowl for later. In the mixer whisk together the egg yolks, then add in the ground almonds and ground hazelnuts, breadcrumbs and/ or flour. When it's been mixed well, carefully fold in the egg whites.
  3. Grease and flour a 13cm springform cake pan. Scoop the batter in, smooth the top with a wet spatula and place in the oven. Bake for 10 minutes, then turn down the temperature tp 160oC and bake for another 30 minutes. A skewer pushed into the middle should come out clean.
  4. Remove from the oven, let sit for 10 minutes, then place on a wire rack to cool completely.
  5. With either a cake cutter or a bread knife, cut the cake across (horizontally). If you've made a larger cake, you'll cut it so you have four layers. Because this is smaller, you just need to cut it once.
  6. Wash your mixer bowl, then cream together the butter and sugar. Add in the eggs. Microwave the chocolate (medium power, stir every 40 secs) until melted, then pour into the mixer. Stir well until combined. The original recipe says to sprinkle the coffee onto the cake itself, but here I just whisked it into the buttercream. End of the day it gets mushed together...
  7. Place your cake on the platter you're going to serve it on. Spread a thick layer of the buttercream on the layer of cake, place the top layer of cake on, and completely cover the top and sides of the cake with the rest of the buttercream.
  8. Place in the fridge to chill and harden for half an hour before serving.
Recipe by In Literature at