We reveal the recipe: a unique cake that will be the official dessert of the popular festival this year

It combines almonds, pine nuts, peaches, quinces, Refosco and Istrian fritters, and each ingredient contributes its own piece of the story of Istria.

The base of the cake is a light almond sponge cake with toasted pine nuts, beautifully complemented by a rich chocolate ganache with refosco and quince jam, a light almond mousse and a refreshing peach disc. The cake is topped with crispy white chocolate, on which fried fritters or mice are placed on a bed of vanilla cream. The result is a cake that is not just a dessert, but a unique tribute to the flavors of the place in which it was created.

Cake created for Altroke Sladka Istria

The cake was created at the Triglav Café in Koper, where lovers of sweets can already taste it, and it will be available all year round. But its real festival moment comes on September 5th, when Koper will once again transform into the capital of sweet treats.

At Altroke Sladka Istria, you will be able to taste a unique sweet creation, as well as discover numerous other desserts that will combine the offerings of local and other creators of sweet treats on Pristaniška Street in Koper.

From pastries and ice cream to chocolate, cakes and other sweet surprises - September 5th in Koper will be dedicated to everyone who believes that there is always the right moment for a good dessert.

You can also create a taste of Istria at home

If you've been tempted by the Altroke Sladka Istria cake, we have good news: you can make it yourself.

Kavarna Triglav has exclusively revealed the recipe for a dessert that was created especially for the festival and boasts the title "the official dessert of the Altroka Sweet Istria festival." Check out the recipe, gather the ingredients, and conjure up a sweet creation right in your own kitchen.

Peach disc (prepare first, as it needs to freeze)

1. Soak the gelatin (3 sheets or 5 g of powdered gelatin) in cold water for 5 to 10 minutes to swell.

2. Seal the bottom of the 20 cm diameter metal ring tightly with transparent foil.

3. Heat 30 g of water in a small saucepan and dissolve the squeezed gelatin in it (it should not boil!).

4. Quickly mix the gelatine into the white peach puree (175g) and add a splash of lemon juice (about a quarter of a lemon). Pour the mixture into the prepared metal ring (20cm) and place in the freezer (shocker) to freeze completely (at least 2-3 hours).

Biscuit

1. Preheat the oven to 175 degrees Celsius. Line a 20 cm diameter baking tin with baking paper.

2. Beat softened butter (63 g) and sugar (75 g) until fluffy using a mixer. Add one egg and mix well to combine.

3. Melt the white chocolate (50 g) in a water bath and stir it into the mixture by hand with a spatula.

4. Add sifted buckwheat flour (15 g) and almond flour (18 g), and finally stir in the roasted pine nuts (40 g).

5. Spread the dough evenly into a ring (20 cm) and bake for about 15–20 minutes (depending on the oven, the edges should be nicely golden brown). Cool the sponge cake completely.

Chocolate ganache with Refoška

1. Heat the Refosco wine (40 g) in a saucepan until almost boiling.

2. Pour the hot mixture over the chopped dark (62 g) and white chocolate (67 g). Wait one minute, then stir with a whisk until the chocolate is completely melted.

3. Finally, mix room temperature butter (20 g) into the still lukewarm mixture by hand to create a shiny ganache.

Almond cream (mousse)

1. Soak the gelatin leaves (4 leaves or 7 g of powdered gelatin) in cold water.

2. Whip the sweet cream (400 g), but not too stiff (it should only be whipped halfway to remain creamy).

3. In a separate bowl, mix mascarpone (100 g), almond butter (60 g) and powdered sugar (40 g) until smooth.

4. Melt the squeezed gelatin over a water bath with one tablespoon of water. To prevent the gelatin from "curdling", first mix a tablespoon of the mascarpone mixture with it (tempering), then quickly mix everything into the remaining mascarpone mixture.

5. Finally, by hand, using gentle movements of a spatula, fold in the half-whipped cream.

Assembling the cake

1. Prepare a 22 cm diameter cake ring. Line the inside with acetate foil. Place a cooled sponge cake (20 cm) on the bottom, exactly in the middle.

2. Spread quince jam (185 g) in a circle on the sponge cake, leaving 1 cm of the edge of the sponge cake empty.

3. Lightly sprinkle crispy balls or crushed waffles (35–40 g) into the center of the jam.

4. Pour the still liquid Refosco ganache over the quince jam and spread evenly.

5. Carefully pipe or pour half of the almond mousse over the sponge cake and around the edges (since the ring is wider than the sponge cake). Gently roll or tap the ring against the counter to fill in any air bubbles around the edge.

6. Place a frozen peach disc in the center of the cream.

7. Fill to the top with the remaining almond mousse and smooth the top layer. Place the cake in the freezer (shocker) for at least 6 to 8 hours (preferably overnight) to completely freeze.

Topping and decoration

1. Fried mice: Mix the egg, sugar, vanilla and salt until foamy. Add the yogurt and sifted flour with baking powder. Let the dough rest for 15 minutes. Shape the mice with two teaspoons and fry them in oil until golden brown. You will only need a few of the prettiest ones for decoration.

2. Egg custard: Using a whisk, simply and smoothly mix the mascarpone, vanilla, powdered sugar and egg liqueur. Transfer to a piping bag.

3. Topping: Melt the white chocolate over a water bath (make sure the temperature does not exceed 40 degrees Celsius). Stir in the oil and roasted almond flakes.

4. Remove the frozen cake from the freezer, remove the ring and foil, and place it on a wire rack with a tray underneath. Immediately pour the prepared topping over it (it will harden quickly on the frozen cake).

5. Lightly pipe the cream from the piping bag over the filling (approx. 1 cm from the edge). Place the cooled fritters on top of the cream and sprinkle lightly with powdered sugar.

6. Before serving, transfer the cake to the refrigerator and leave for a few hours to thaw slowly and evenly.

Don't forget: September 5th will be sweet in Koper

If you are a fan of cakes, ice cream, chocolate and homemade desserts, don't forget to take advantage of the first Saturday in September to visit the Slovenian coast. The Altroke Sweet Istra festival will take place there - a unique event that will ensure that Koper will be flooded with a range of sweet treats from Istria and beyond.

Come, taste, discover and find your favorite dessert. And of course – don't forget to try the Altroka Sladka Istra cake.