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.

  • 6 eggs
  • 6 tablespoons sugar
  • 6 tablespoons flour
  • 1/3 of the prepared caramel

For the syrup:
  • ½ tablespoon sugar
  • 1 cup water
  • 2 tablespoons brandy
For caramel:
  • 400 g sugar
  • 400 g walnuts
Filling 1:
  • 250 g butter
  • 250 g powdered sugar
  • 4 egg yolks
Filling 2:
  • 250 g butter
  • 250 g powdered sugar
  • 5 eggs
  • 2 sachets of vanilla sugar
  • 200 g cooking chocolate

The caramel:
  1. Put sugar in a pan on the stove to melt down until caramelized, be careful not to burn it. Add the walnuts. Pour hot mixture in moistened pan and allow to cool.
  2. When cool, put in a mortar and crush it. From thus obtained caramel, separate 1/3 and divide this third into two parts.
The biscuit:
  1. Separate the 6 egg yolks from the whites. Beat egg whites and sugar with a mixer. When mixed well, reduce the mixer speed  and with continuous stirring add egg yolks one by one. Then add the flour and half of 1/3 of the caramel that you separated before. You'll use the other half of 1/3 for the second layer.
  2. Bake 2 layers from the above mixture. So pour half of the mixture into the pan previously lined with baking paper and put to bake in preheated oven at 200 Celsius degrees. Check with toothpick if the dough is baked.
  3. Cut in half baked biscuit to get 4 layers n the end.

Filling 1:
  1. Beat butter and sugar well. Add four yolks and keep mixing until you get a homogeneous mixture. Add the remaining caramel. 
  2. Take a crust and sprinkle it with previously prepared boiled syrup with brandy. Apply filling 1 above.
  3. Place the second crust.
Filling 2:
  1. Beat butter and sugar as in filling 1.  Add 5 egg  yolks and when united, add 5 egg whites previously mixed in a firm snow. Add cooled melted chocolate. Chocolate should be kept in liquid state. This filling will serve for coating the second layer, the fourth layer and on the sides.
  2. When you applied filling 2,  decorate cake with melted chocolate.
Ohrid cake can't be eaten immediately after preparation, it takes time for it to harden and for the dough to soak juice filling, so it is recommended to serve at least one day after preparation.