Pusla

Pusla is the ultimate treasure among cakes and sweets for me. Ever since my mom got the recipe from our neighbor and made it for the first time, I kept looking for an opportunity to get her to make more. To this day, it’s the one dessert I ask for during my trips to Montenegro. What sets it apart is the exquisite combination of crunchy layers made with egg whites and roasted walnuts, paired with a heavenly creamy walnut filling. Though initially intimidating, I mastered the art of creating this cake on my first attempt, and you can too by following the instructions below. The recipe I’m sharing comes from my aunt, a true baking expert within our family.

Cake Ingredients:

• 6 egg whites
• 350g sugar
• 50g roasted chopped walnuts
• 2 tablespoons lemon juice
• 3 tablespoons bread crumbs

Instructions:

1. Begin by separating the egg whites from the yolks. Using an electric mixer, beat the egg whites until they become fluffy. Gradually add the sugar while continuing to mix.
2. Once the mixture resembles a blanket of white snow, gently fold in the walnuts, lemon juice, and bread crumbs on low speed.
3. Preheat the oven to 300°F (150°C). Line a rectangular baking pan with foil (alternatively, you can use two round pans of the same size). Optionally, grease and flour the pan or line it with foil before pouring in the mixture.
4. Bake the cake for approximately 60 minutes, then leave it in the oven to dry out while you prepare the filling.

Filling Ingredients:

• 400ml milk
• 6 egg yolks
• 250g sugar
• 1 teaspoon vanilla extract/vanilla sugar
• 4 tablespoons flour
• 200g ground walnuts
• 200g butter
• 400ml heavy whipping cream + 2-3 tablespoons of sugar

Instructions:

1. Pour the milk into a pot and bring it to a boil.
2. In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and flour.
3. Reduce the heat of the milk and slowly add the egg yolk mixture to it. Use a whisk to combine everything until the mixture thickens to a consistency similar to vanilla pudding.
4. Allow the mixture to cool for an hour or two. Alternatively, transfer it to a glass bowl and cover it with plastic wrap for faster cooling.
5. Stir in the walnuts and butter as the final step. Set the filling aside in the refrigerator, preferably overnight, to allow it to firm up.
6. In a separate bowl, whip the heavy whipping cream with the remaining sugar until it becomes fluffy. Now, you’re ready to assemble the layers of the cake!

Layering the Cake:

1. Prepare the dough, filling, and whipped cream for layering. If the filling is too stiff, let it sit at room temperature for about 30 minutes.
2. If you baked the dough in a rectangular pan, cut it into 2 or 3 long rectangles. Alternatively, if you used round pans, you will have 2 circles.

Layering Instructions:

1. Place one layer of the dough onto a cake board.
2. Spread half of the filling evenly across the dough layer.
3. Repeat the process with the whipped cream, using about one-third to half of the prepared amount.
4. Place the second layer of dough on top and spread the remaining filling over it.
5. If you cut the dough into 3 rectangles, add the third part on top.
6. Your base is now complete. Spread the remaining whipped cream over the entire cake. Decorate it according to your liking and refrigerate for at least a couple of hours before serving.

Enjoy every delightful bite of this scrumptious Pusla cake!