Čupavci (Lamingtons)

Hey there, welcome back to the delicious world of recipes! Life has been busy lately, with work and managing orders, but I couldn’t wait to share a delightful treat that holds a special place in my heart. Čupavci, a beloved dessert across Serbia, Montenegro, Croatia, and even all the way in Australia, bring back cherished memories of my childhood. I remember my godmother serving these treats to both adults and children during our regular gatherings. These sweet memories and the universal love for čupavci have inspired me to share this recipe with you.

And if you did not know, čupavci are little sponge cakes coated in chocolate and grated coconut. The last step of coating can get messy, but the end result is worth it!

So let’s dive in..

Ingredients for Sponge Cake:

  • 3 eggs
  • 150 g sugar (approximately 3/4 cup)
  • 100 ml oil (around 6 3/4 tablespoons)
  • 100 ml milk (about 1/2 cup)
  • 130 g all-purpose flour (approximately 7/8 cup)
  • 10 g baking powder (2 teaspoons)

Ingredients for Chocolate Sauce:

  • 250 g dark chocolate (10 oz)
  • 250 g butter (0.5 pound)
  • 200 ml milk (1 cup)
  • desiccated coconut (1 bag)

Instructions:

  1. Separate the egg whites from the yolks and beat the whites until stiff.
  2. In another bowl, mix the yolks, oil, and sugar. Gradually add the flour, baking powder, and milk.
  3. Combine both mixtures until smooth.
  4. Preheat the oven to 350°F (175°C) and pour the batter into a greased baking tray. Bake for about 20 minutes, until golden brown and a toothpick comes out clean.
  5. Let the sponge cake cool, then cut it into cubes or rectangles.
  6. In a separate bowl, melt the dark chocolate, butter, and milk to make a chocolate sauce.
  7. Dip each piece of cake into the sauce and roll it in shredded coconut.
  8. Store the coated cakes in the fridge in an airtight container for up to a week.

Related

elena-leya-mr8yc2WyobI-unsplash
Black Cherry Pie
Hello there, everyone. I recently finished the last slice of the cherry pie I made for my birthday earlier...
Read More
EDBAFE85-787A-4499-8907-748E87883DDC
Berry Roll Cake
In today’s fast-paced world, our days are often packed with various activities, from work and school...
Read More
photo-1587131791788-ec0cb04e0a52
Crêpes
Ah, crepes! They take me right back to my amazing trip to Paris, where creperie stands were practically...
Read More
IMG_7385
Vegan Almond Joy Cakes
Keto friendly and vegan protein balls – I have been loving these midday energy booster. They are...
Read More
IMG_8169
Raw Vegan Berry Cake
Are you a fan of healthy desserts that don’t require an oven to make? This cake is  raw, sugar...
Read More
Screenshot 2023-03-19 at 21.43
Salted almond butter bonbons
I had a few of my ladies ask for low carb and keto friendly vegan dessert options. This one takes less...
Read More
We are on Instagram

In love with Paris 🫶🏼 and I can’t wait to visit again!

A lot of the places in this city are a hit or miss, so I rounded up a few spots I really loved and would visit again. Next time you plan to take a trip to the city of love, make sure you do through research of places to visit or Save this reel as a little guide 😌

So here we go..
📍@boulangerieutopie for buttery & fluffy croissants
📍@cafe_marly for coffee with a view before or after visiting @museumofparis
📍@boetmie for the viral crème filled circulat croissant, and more!
📍@sadelleskith for lunch while shopping
📍@sylon.de.montmartre for coffee or brunch while exploring city of Montmartre
📍@illibertino.pt - you cant pass on that truffle pasta 😋
📍@plaza_athenee terrace for coffee or bubbly while people watching 🛍️ this place is definitely my favorite ❤️

#paris #travel #boulangerie #pastry #mustseeparis

Open
In love with Paris 🫶🏼 and I can’t wait to visit again! A lot of the places in this city are a hit or miss, so I rounded up a few spots I really loved and would visit again. Next time you plan to take a trip to the city of love, make sure you do through research of places to visit or Save this reel as a little guide 😌 So here we go.. 📍@boulangerieutopie for buttery & fluffy croissants 📍@cafe_marly for coffee with a view before or after visiting @museumofparis 📍@boetmie for the viral crème filled circulat croissant, and more! 📍@sadelleskith for lunch while shopping 📍@sylon.de.montmartre for coffee or brunch while exploring city of Montmartre 📍@illibertino.pt - you cant pass on that truffle pasta 😋 📍@plaza_athenee terrace for coffee or bubbly while people watching 🛍️ this place is definitely my favorite ❤️ #paris #travel #boulangerie #pastry #mustseeparis

In love with Paris 🫶🏼 and I can’t wait to visit again!

A lot of the places in this city are a hit or miss, so I rounded up a few spots I really loved and would visit again. Next time you plan to take a trip to the city of love, make sure you do through research of places to visit or Save this reel as a little guide 😌

So here we go..
📍@boulangerieutopie for buttery & fluffy croissants
📍@cafe_marly for coffee with a view before or after visiting @museumofparis
📍@boetmie for the viral crème filled circulat croissant, and more!
📍@sadelleskith for lunch while shopping
📍@sylon.de.montmartre for coffee or brunch while exploring city of Montmartre
📍@illibertino.pt - you cant pass on that truffle pasta 😋
📍@plaza_athenee terrace for coffee or bubbly while people watching 🛍️ this place is definitely my favorite ❤️

#paris #travel #boulangerie #pastry #mustseeparis ...

Here’s a recipe for your go to summer dessert! This raw cake will keep you feeling and looking good all season long 😌 I don’t recommend having more than 1 serving as the cake high in both protein and calories ! I assure you this will satisfy your cravings 😊

You can store it in the freezer for up to 6 months and also substitute fruits and nut meals for other fruits/nuts you have available at home.

Enjoy and dm me with any questions! 💕

Crust
• 130 g 1 1/3 cup hazelnut meal
• 130 g 1 1/3 cup almond meal
• 155 g 7/8 cup pitted dates
• 2 tbsp coconut oil
Berry cream
• 200 g 1 1/2 cup cashews
• 300 g 1 1/2cup fresh strawberries & blueberries
• 120 ml 1/2 cup coconut oil
• 2 tbsp maple syrup 30 ml
• 2 tbsp agave nectar 30 ml

Instructions:

Crust:
1. Soak cashews and dates in cold water overnight and drain and rinse them before you start making cake.
2. Blend dates into a smooth paste, add almond meal, hazelnut meal and coconut oil and blend it together.
3. Press the crust paste in the pan.

Berry filling:
4. Blend strawberries, add previously blended cashews and all of the other ingredients and blend into a smooth paste.
5. Pour it in the crust and let it rest in fridge overnight so that it thickens.
6. Decorate and enjoy!!

#rawvegan #healthydessert #refinedsugarfree #dessertswithanarecipes

Open
Here’s a recipe for your go to summer dessert! This raw cake will keep you feeling and looking good all season long 😌 I don’t recommend having more than 1 serving as the cake high in both protein and calories ! I assure you this will satisfy your cravings 😊 You can store it in the freezer for up to 6 months and also substitute fruits and nut meals for other fruits/nuts you have available at home. Enjoy and dm me with any questions! 💕 Crust • 130 g 1 1/3 cup hazelnut meal • 130 g 1 1/3 cup almond meal • 155 g 7/8 cup pitted dates • 2 tbsp coconut oil Berry cream • 200 g 1 1/2 cup cashews • 300 g 1 1/2cup fresh strawberries & blueberries • 120 ml 1/2 cup coconut oil • 2 tbsp maple syrup 30 ml • 2 tbsp agave nectar 30 ml Instructions: Crust: 1. Soak cashews and dates in cold water overnight and drain and rinse them before you start making cake.
2. Blend dates into a smooth paste, add almond meal, hazelnut meal and coconut oil and blend it together.
3. Press the crust paste in the pan. Berry filling: 4. Blend strawberries, add previously blended cashews and all of the other ingredients and blend into a smooth paste.
5. Pour it in the crust and let it rest in fridge overnight so that it thickens. 6. Decorate and enjoy!! #rawvegan #healthydessert #refinedsugarfree #dessertswithanarecipes

Here’s a recipe for your go to summer dessert! This raw cake will keep you feeling and looking good all season long 😌 I don’t recommend having more than 1 serving as the cake high in both protein and calories ! I assure you this will satisfy your cravings 😊

You can store it in the freezer for up to 6 months and also substitute fruits and nut meals for other fruits/nuts you have available at home.

Enjoy and dm me with any questions! 💕

Crust
• 130 g 1 1/3 cup hazelnut meal
• 130 g 1 1/3 cup almond meal
• 155 g 7/8 cup pitted dates
• 2 tbsp coconut oil
Berry cream
• 200 g 1 1/2 cup cashews
• 300 g 1 1/2cup fresh strawberries & blueberries
• 120 ml 1/2 cup coconut oil
• 2 tbsp maple syrup 30 ml
• 2 tbsp agave nectar 30 ml

Instructions:

Crust:
1. Soak cashews and dates in cold water overnight and drain and rinse them before you start making cake.
2. Blend dates into a smooth paste, add almond meal, hazelnut meal and coconut oil and blend it together.
3. Press the crust paste in the pan.

Berry filling:
4. Blend strawberries, add previously blended cashews and all of the other ingredients and blend into a smooth paste.
5. Pour it in the crust and let it rest in fridge overnight so that it thickens.
6. Decorate and enjoy!!

#rawvegan #healthydessert #refinedsugarfree #dessertswithanarecipes ...

Check out how I make burek & all you need to do when you get one!

#burekrolls #dessertswithana #balkanfood #chicago

Open
Check out how I make burek & all you need to do when you get one! #burekrolls #dessertswithana #balkanfood #chicago

Check out how I make burek & all you need to do when you get one!

#burekrolls #dessertswithana #balkanfood #chicago ...

Simple and beautiful, both inside and out.
Layers of vanilla cake, with light and dark chocolate buttercream in between.

✨I always try to learn what the customer is looking for, and try to give them exactly what they’ve envisioned. 💫

Special kudos to one of the best in Chicago area - @tropicakechicago_llc who is always there to offer advice & help to those that are starting out - I appreciate you 💜💜💜

#dessertlover #specialoccasions #dessertswithana 🍰

Open
Simple and beautiful, both inside and out. Layers of vanilla cake, with light and dark chocolate buttercream in between. ✨I always try to learn what the customer is looking for, and try to give them exactly what they’ve envisioned. 💫 Special kudos to one of the best in Chicago area - @tropicakechicago_llc who is always there to offer advice & help to those that are starting out - I appreciate you 💜💜💜 #dessertlover #specialoccasions #dessertswithana 🍰

Simple and beautiful, both inside and out.
Layers of vanilla cake, with light and dark chocolate buttercream in between.

✨I always try to learn what the customer is looking for, and try to give them exactly what they’ve envisioned. 💫

Special kudos to one of the best in Chicago area - @tropicakechicago_llc who is always there to offer advice & help to those that are starting out - I appreciate you 💜💜💜

#dessertlover #specialoccasions #dessertswithana 🍰 ...

Naturally gluten-free and vegan cookie recipe your whole family will love. Both oatmeal and bananas contain plenty of fiber that is great for digestion, will keep you full, and may help lower your cholesterol.

They are satisfying, quick and easy to make, and perfect for meal prep.

You can try adding your favorite mix-ins, such as sliced almonds or dried fruit.

The recipe below yields 15 about cookies. The cookies will keep fresh up to 5 days when refregirated.
———
Ingredients 📝
- 2 ripe bananas
- 2-3 tbsps maple syrup
- 1 cup quick oats
- 1/2 cup of chopped walnuts
- 1/2 cup chocolate chunks
- walnut halves (optional)

Instructions:
1. Preheat your oven at 350F. Line baking sheet with parchment paper
2. In a medium bowl, mash bananas
3. Stir in maple syrup
4. Mix in oats, walnuts, and chocolate chunks. (I use chunks that I further chop. You can use mini or regular chocolate chips)
5. Use a scoop to spoon the cookie dough into balls and place onto baking sheet
6. Flatten each cookie ball with your fingers. Add walnut half on top of each cookie
7. Bake for 12-15 minutes or until set through and lightly golden. Cool and enjoy!

#healthyrecipes #vegan #glutenfree #guiltfree

Open
Naturally gluten-free and vegan cookie recipe your whole family will love. Both oatmeal and bananas contain plenty of fiber that is great for digestion, will keep you full, and may help lower your cholesterol. They are satisfying, quick and easy to make, and perfect for meal prep. You can try adding your favorite mix-ins, such as sliced almonds or dried fruit. The recipe below yields 15 about cookies. The cookies will keep fresh up to 5 days when refregirated. ——— Ingredients 📝 - 2 ripe bananas - 2-3 tbsps maple syrup - 1 cup quick oats - 1/2 cup of chopped walnuts - 1/2 cup chocolate chunks - walnut halves (optional) Instructions: 1. Preheat your oven at 350F. Line baking sheet with parchment paper 2. In a medium bowl, mash bananas 3. Stir in maple syrup 4. Mix in oats, walnuts, and chocolate chunks. (I use chunks that I further chop. You can use mini or regular chocolate chips) 5. Use a scoop to spoon the cookie dough into balls and place onto baking sheet 6. Flatten each cookie ball with your fingers. Add walnut half on top of each cookie 7. Bake for 12-15 minutes or until set through and lightly golden. Cool and enjoy! #healthyrecipes #vegan #glutenfree #guiltfree

Naturally gluten-free and vegan cookie recipe your whole family will love. Both oatmeal and bananas contain plenty of fiber that is great for digestion, will keep you full, and may help lower your cholesterol.

They are satisfying, quick and easy to make, and perfect for meal prep.

You can try adding your favorite mix-ins, such as sliced almonds or dried fruit.

The recipe below yields 15 about cookies. The cookies will keep fresh up to 5 days when refregirated.
———
Ingredients 📝
- 2 ripe bananas
- 2-3 tbsps maple syrup
- 1 cup quick oats
- 1/2 cup of chopped walnuts
- 1/2 cup chocolate chunks
- walnut halves (optional)

Instructions:
1. Preheat your oven at 350F. Line baking sheet with parchment paper
2. In a medium bowl, mash bananas
3. Stir in maple syrup
4. Mix in oats, walnuts, and chocolate chunks. (I use chunks that I further chop. You can use mini or regular chocolate chips)
5. Use a scoop to spoon the cookie dough into balls and place onto baking sheet
6. Flatten each cookie ball with your fingers. Add walnut half on top of each cookie
7. Bake for 12-15 minutes or until set through and lightly golden. Cool and enjoy!

#healthyrecipes #vegan #glutenfree #guiltfree ...

This error message is only visible to WordPress admins
Error: Access Token is not valid or has expired. Feed will not update.

Developed by David Vidovic – Copyright © Desserts with Ana