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Traditional Dubrovnik Skorup Cake Recipe

A real old-fashioned delicacy that is still very much “in”

Indulge in this traditional Dubrovnik dessert even in the comfort of your home. Preparing Skorup (milk skin) cake is easy, very similar to making a pie.

This is a very rustic and modest cake, so a recipe for a slightly modernized version was recently developed. We bring you both, with an obvious preference of the original recipe.

Skorup is the skin that forms on the top of boiled full-fat milk when it is allowed to cool at room temperature. In the past when the lifestyle was more rural, this delicious cream was regularly collected and used to create wonderful desserts.

Skorup was also easily available on local markets, but nowadays it is hard to come by, so mascarpone creamy cheese can be used instead.

For making this cake the original way you will need:

For the dough:

 150 g all-purpose flour

2 egg yolks

2 tbsp sugar

Pinch salt

60 g butter

Zest one lemon

1 tsp squeezed lemon juice

1 tbsp rose liqueur

For the filling:

5 egg whites

20 g sugar

500 ml skorup (milk skin)

1 tablespoon all-purpose flour

150 g almonds

2 tablespoons rose liqueur

Preparation:

For the dough, mix the dry ingredients, and lemon zest, then mix in the butter and add yolks by hand, add lemon juice and rose liqueur. Knead gently, put the dough between cling film, and let it rest in the fridge.

Meanwhile, toast almonds in the oven, allow them to cool, then grind them finely.

For the cream, whip egg whites with sugar until stiff peaks form, set aside and whip the milk skin by hand until smooth, then gently mix, add the flour gently using the wooden (or silicone) spoon, and then add the almonds and rose liqueur.

Preheat the oven to 170°C and grease a round baking pan. Take a small piece of dough to make a lattice top. Roll the rest of the dough into a circle and place it in the baking pan as for a pie. Pour the filling in and make a lattice top. Bake for 40 minutes and allow to cool before serving.

Real traditional Skorup cake is served without any decorations, just sprinkled with a little bit of grind toasted almonds on top.

When you make this cake according to the traditional recipe it resembles a pie, while the modern versions is more of a layered cake, it’s raw made with chilled cream, and biscuits instead of the dough. Ideal for hot summer days.

For the summer version of the Skorup cake the biscuits that are most used are Savoyards. The ingredients are pretty much the same, just skip the dough part.

Simply dip biscuits very shortly in the mixture of milk and sugar and assemble, with top layer being the cream. Sprinkle with grind toasted almonds. It’s very similar to layering a Tiramisu.

And that’s that. Hope you will like both versions!