Moscow Shnitt: A Favorite Cake of Belgrade - Total Montenegro News

February 10, 2019 - Moscow Schnitt is a cake that has nothing to do with Moscow, the capital of the Russian Federation. It is the delicacy of Belgrade, and it is one of the most favourite cakes in our region. We will tell you the story of this sweet and teach you how to make it.

What is the story of this Moscow cake that has nothing to do with Moscow? It all started back in 1974 when chopped cherries plunged into a sweet cream, and the cassava bark from almonds merged them with juicy pineapple. The improvisation of tastes was made first by Anica Dzepina, the former head of the Hotel Moscow pastry shop in the centre of Belgrade, at Terazije. Moscow Schnitt was her answer at the management's demand to make a cake that would be singled out for other sweets. And that's how we came to this recipe, a cake that became a kind of symbol of Belgrade, enjoyed by Indira Gandhi, Robert de Niro, and Luciano Pavarotti.

Today, Moscow Schnitt is a reason for many fans to reach the Moscow hotel, just on the snit. The best in Boka Bay you’d surely eat at the Forza pastry shop in the Old Town of Kotor.

And if you want to prepare it yourself, here's the original recipe:

INGREDIENTS:

FOR BARK:

Six egg whites

Six tablespoons of sugar

Five tablespoons of ground biscuit

One spoon of flour

Six tablespoons of ground nuts

FOR CRÈME no 1

1 litre of milk

120 g of density or starch

Six yolks

400g of sugar

Packet of vanilla sugar

FOR CRÈME no 2

Five egg whites

500 g of sugar

500 g of butter

700 g sour cherries

200 g of sugar for cherries

300 g of pineapple (fresh or from compote)

300 g of peaches from the compote

50 g of almond leaves

PREPARATION:

Beat the egg whites with sugar. Mix flour and cookie, and then gently combine it with whites and fold into a larger rectangular sheet. Bake for 10 minutes at 200 degrees, and split the chilled bark into four parts.

Mix the starch, yolk, sugar and vanilla sugar with a little milk, and place the rest of the one litre to soak and then use the mixture of eggs in it. Cook for five minutes with continuous stirring. A little harder to caramelise 400 g of sugar and pour it in, mixing it into the whipped egg whites. Wait until it cools down, then combine it with a dried butter and the cooked creme.

Cook cherries with the remaining sugar, rinse them and cool. Cut pineapples and peaches into dices.

Make the cake: bark, cream, pineapple, peach, cream, bark, cream, cherries, cream, bark, cream, bark, and cream. Sprinkle the finished cake with almonds.

Recommendation: Hold back; do not eat three pieces of Moscow Schnitt in a row!

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