Good old čupavci: Recipe from grandma's cookbook with two, four or six eggs

We've put together the best recipes for chupavci with two, four, or six eggs. The preparation of chupavci is the same for all three recipe variations, so once you decide how many you want to make, the whole process will be quick and easy.

Preparing the tufts

This recipe is enough for one small baking sheet of chupavci (approximately 30 x 20 centimeters in size).

Ingredients for the biscuit:

- 2 eggs - 150 g sugar - 100 ml milk - 200 g plain flour - 1/2 bag of baking powder - 50 g margarine (or butter)

Ingredients for the dressing:

- 100 g of edible chocolate - 100 g of sugar - 100 ml of milk - 100 g of butter (or margarine) - rum (to taste)

For sprinkling:

- 100 g coconut

2-egg pancakes

For large family gatherings, such as holiday lunches and celebrations, you will need a larger quantity of pastry. This recipe is suitable for baking in three batches.

Ingredients for the biscuit:

- 6 eggs - 400 g flour - 250 g sugar - 150 ml oil - 150 ml milk - 1 baking powder - 1 vanilla sugar - a pinch of salt

Ingredients for chocolate cream:

- 300 g of edible chocolate - 400 ml of milk - 120 g of sugar - 150 g of butter (or margarine) - rum (to taste)

For sprinkling:

- 300 g coconut

4-egg thumpers

If you want double the amount of sponge cakes, use the recipe with four eggs. You can bake the mixture in two baking pans, or in one larger baking pan (about 40 x 30 centimeters) if you want a taller sponge cake.

Ingredients for the biscuit:

- 4 eggs - 250 g sugar - 100 ml milk - 250 g flour - 1 baking powder - 100 g margarine (or butter)

Ingredients for the dressing:

- 200 g of edible chocolate - 100 g of sugar - 200 ml of milk - 150 g of butter (or margarine) - rum (to taste)

For sprinkling:

- 150 g coconut

6-egg thumpers

For sprinkling:

- 300 g coconut

Tips for perfect curls

-> The sponge cake should be light but compact. Do not mix the mixture too long so that the sponge cake remains soft, but at the same time it should be compact enough so that the pieces do not fall apart when dipped in the topping. If the mixture is too thick, you can add a few extra tablespoons of milk.

-> Let the sponge cake cool completely. Never cut the sponge cake while it is still warm – let it cool to room temperature first. Warm sponge cake crumbles more easily and absorbs too much topping.

-> Cook the dipping sauce slowly. While cooking, stir the chocolate mixture over low heat until it is smooth and thick enough to stick to the cubes. Be careful not to let it boil!

-> Dip quickly and gently. After dipping the puffs in the chocolate coating, roll them in the coconut immediately. Don't leave them in the liquid for too long – just enough to soak them a little.

-> Shake the coconut lightly. If you use coconut that is too wet or too compact, it will not stick well. You can shake it lightly before using or even quickly fry it in a dry pan for a more pronounced flavor.

-> Storage and transportation Store the chupavci in a closed container in a cool place or refrigerator to harden nicely. They are also a great choice for transportation - they do not require refrigeration and will last for several days.