Tender Serbian Kock
Baking and Desserts • Serbian
Description
Tender Serbian Kock
Ingredients
- Sugar 9 tablespoons
- Semolina 4 tablespoons
- Wheat Flour 4 tablespoons
- Farm fresh eggs 6 pieces
- Vanillin 0 oz
- Baking Powder 0 oz
- Milk 15 fl oz
Step-by-Step Guide
Step 1
Beat the egg whites until stiff peaks form. While continuing to beat, gradually add the sugar.
Step 2
Continue beating and add the egg yolks one at a time. The volume should increase significantly.
Step 3
Turn off the mixer and set it aside.
Step 4
Add baking powder, semolina, and flour to the mixture and gently fold everything together from the edges to the center using the blunt side of a spoon.
Step 5
Pour into a pre-prepared baking dish (or pan) with a diameter of 28–34 cm and at least 5 cm high sides (grease with butter and dust with flour all over).
Step 6
Bake at 355°F for 20–25 minutes.
Step 7
Check for doneness with a toothpick (insert the toothpick into the center, hold for a couple of seconds, remove — it should come out clean).
Step 8
While the kock is cooling, bring the milk to a boil, but do not let it boil. Add sugar and vanillin to the hot milk.
Step 9
Cut the cooled kock into pieces and pour the hot milk over it in the same pan where it was prepared.
Step 10
The milk should be completely absorbed by the pastries.
Step 11
Cool in the refrigerator. Serve 1–2 pieces on a dessert plate and eat with a spoon — the dessert is very tender.
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