Do you know this old dessert? This version is even better
Some desserts hold a special place in our culinary heritage – not just for their taste, but also for the memories they carry with them. One such dessert is tufahija, a popular Balkan dessert made from boiled apples, walnut filling, and cream, known for its simplicity and rich flavor.
This time we present it in a slightly different, more modern version. Instead of whole apples cooked in sweet syrup, a wonderful pastry is created from layers of light sponge cake, juicy baked apples, creamy walnut cream and gently sweetened whipped cream.
The result is soft, juicy and fragrant cubes that combine familiar flavors, but in a new form that is especially suitable for serving at gatherings or special occasions. Above all, the more modern dessert does not contain as much sugar as classic tufahije, so it is an excellent choice for anyone who is watching their sugar intake.
If you like desserts that are both homemade and a little different, this recipe for tufahija cubes will quickly become one of your favorites.
To prepare tufahi cubes you need:
- 7 apples
- 120 g sugar
- look for a lemon
- 0.5 teaspoon ground cinnamon
- 3 eggs
- 1 vanilla sugar
- 280 ml of milk
- 130 ml oil (sunflower or light olive)
- 10 g baking powder
- 100 g of mocha
- 200 g ground walnuts
- 3 tablespoons of honey
- 250 ml whipping cream
- 25 g powdered sugar
Preparation process:
1. Preheat the oven to 180 degrees Celsius. Line a 30 x 35 centimeter baking pan with baking paper.
2. Wash, peel and cut the apples into slices. Mix them with 50 g of sugar, cinnamon and lemon juice. Arrange them on a baking sheet and bake in a preheated oven for 25 minutes.
3. Meanwhile, prepare the sponge cake mixture. Beat the eggs in a bowl and add 70 g of sugar and vanilla sugar. Beat until light and fluffy.
4. While mixing, slowly pour in the oil and 130 ml of milk. Finally, with an electric mixer set to low speed, fold in the flour mixed with baking powder.
5. Pour the mixture over the apples and bake for another 25 minutes.
6. Pour the remaining milk into a saucepan and heat until boiling. Pour over the ground walnuts and stir well to evenly moisten the walnuts. Finally, stir in the honey.
7. Transfer the sponge cake from the baking sheet to a board, cover it with a baking sheet and turn it over so that the apples are on top. Remove the paper and spread the walnuts over the sponge cake. Let the cake cool completely.
8. Whip the cream until stiff and add the powdered sugar. Spread it over the nuts, then refrigerate the dessert until ready to serve.
9. Cut the cooled dessert into cubes and sprinkle with ground walnuts if desired. Arrange on plates and serve.
