THE FAMOUS OHRID CAKE

If you were in Ohrid and have not tried Ohrid cake, it means you have not tasted all the beauties that the city offers. Using these words, tourists and visitors describe the famous Ohrid dessert, which is prepared in a unique way in our largest tourist center. They say the juicy taste of caramel, walnut and chocolate gives this cake incredible uniqueness that you can not resist.





Ingredients

Cake layers (biscuit):

  • 6 medium eggs

  • 75 g caster sugar (6 tbsp)

  • 75 g plain flour (6 tbsp, leveled)

  • ⅓ of the prepared caramel (see below)

Syrup:

  • ½ cup sugar

  • 240 ml water (1 cup)

  • 30 ml brandy, cognac, or dark rum (2 tbsp)

Caramel with walnuts:

  • 400 g granulated sugar

  • 400 g walnuts

Filling 1 (Caramel cream):

  • 250 g unsalted butter, softened

  • 250 g icing sugar (powdered sugar)

  • 4 medium egg yolks

Filling 2 (Chocolate cream):

  • 250 g unsalted butter, softened

  • 250 g icing sugar

  • 5 medium eggs (yolks + whites separated)

  • 2 sachets vanilla sugar (16 g total) or 2 tsp vanilla extract

  • 200 g dark cooking chocolate (50–70% cocoa)

Decoration:

  • 100–150 g extra dark chocolate (optional, for glaze)

  • A few walnut halves or grated chocolate

Preparation:

Step 1 – Caramel with walnuts

  1. Put 400 g sugar in a heavy pan over medium heat. Leave to melt until it turns golden (don’t stir too much to avoid crystallising).

  2. Stir in walnuts quickly.

  3. Pour the hot mixture onto a tray lined with baking paper or lightly greased. Leave to harden.

  4. Once cool, crush into fine crumbs with a rolling pin or food processor.

  5. Divide into portions: set aside ⅓ for the cake sponge. Split that ⅓ in half (each half will go into one sponge). The remaining ⅔ will go into Filling 1.

Step 2 – Sponge layers (biscuit)

  1. Preheat oven to 200°C (180°C fan) / 390°F. Line a 24–26 cm (9–10 inch) round tin with baking paper.

  2. Separate 6 eggs. Beat the whites until stiff, gradually adding 75 g sugar.

  3. Lower mixer speed, add yolks one by one.

  4. Fold in flour and half of the reserved caramel crumbs. Mix gently.

  5. Divide batter in half. Bake two sponges separately, 12–15 minutes each, until golden and springy.

  6. Once cool, slice each sponge horizontally in half = 4 thin layers.

Step 3 – Syrup

  1. In a small saucepan, combine sugar and water. Heat gently until sugar dissolves.

  2. Remove from heat. Stir in brandy.

  3. Cool completely before brushing onto sponges.

Step 4 – Filling 1 (Caramel cream)

  1. Beat softened butter and icing sugar until creamy.

  2. Add egg yolks one at a time, mixing well.

  3. Fold in the remaining ⅔ caramel crumbs.

Step 5 – Filling 2 (Chocolate cream)

  1. Beat butter and icing sugar until fluffy.

  2. Add 5 yolks, one by one.

  3. Whip the 5 whites into stiff peaks and fold gently into the mixture.

  4. Melt 200 g chocolate over a bain-marie or in the microwave (short bursts). Let it cool until just lukewarm.

  5. Stir chocolate and vanilla sugar into the cream.

Step 6 – Assembly

  1. Place first sponge on a plate. Brush with syrup. Spread Filling 1.

  2. Add second sponge. Brush with syrup. Spread Filling 2.

  3. Add third sponge. Brush with syrup. Spread Filling 1.

  4. Add fourth sponge. Brush with syrup. Cover top and sides with Filling 2.

Step 7 – Decoration

  • Option A: Melt extra chocolate with a knob of butter, pour as glaze.

  • Option B: Sprinkle grated chocolate, walnut halves, or leftover caramel crumbs.

Step 8 – Rest

  • Cover loosely with clingfilm and refrigerate for 24 hours minimum before slicing.

  • This lets the sponges soak the syrup and fillings, creating the authentic soft texture.

Extra Tips

  • Caster sugar is best for sponge; it dissolves quicker than granulated.

  • Use unsalted butter for the fillings. Bring it to room temperature before whipping.

  • Cooking chocolate = supermarket dark chocolate (50–70%). Brands like Lindt or Green & Black’s work well.

  • If you want a lighter texture, replace half the walnuts with hazelnuts.

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