Split cake

Description

A classic Dalmatian dessert made with walnuts, almonds, raisins, candied fruit, and a rich buttercream. Moist, fragrant, and traditionally served on special occasions.

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Recipe

Instructions
1. Prepare the sponge (meringue base)
1. Preheat the oven to 160°C / 320°F.
2. Beat the egg whites with a pinch of salt until stiff peaks form.
3. Gradually add the sugar while beating until shiny and thick.
4. Gently fold in walnuts, almonds, raisins, candied peel, breadcrumbs, and flour.
5. Line a round cake tin (24–26 cm / 9–10 in) with baking paper.
6. Pour the mixture into the pan and smooth the top.
7. Bake for 50–60 minutes, until lightly golden.
8. Allow the sponge to cool completely, then carefully remove it from the pan.

2. Prepare the cream filling
1. Beat egg yolks and sugar over a double boiler until thick and pale (about 10 minutes).
2. Remove from heat and let it cool completely.
3. Beat the softened butter separately until creamy.
4. Add the cooled egg-yolk mixture to the butter, beating until smooth.
5. Add rum and lemon zest if desired.

3. Assemble the cake
1. Slice the cooled sponge horizontally into two layers (if the sponge is very delicate, you can leave it as one layer and spread the cream only on top—both methods are traditional).
2. Spread the cream filling evenly between the layers and over the top.
3. Let the cake rest in the refrigerator for at least 4 hours, preferably overnight.