Hi guys. I appreciate your effort to bring the Serbian cuisine closer to the rest of the world but sometimes it’s very hard to understand what is written. This recipe sounds particularly confusing. I think there might be some mistake regarding the amount of sugar. (1.6 kg sugar with 6 eggs for the biscuit dough?). I hope you will fix this recipe because it sounds like it tastes great…and one more question – what kind of cream should we use for the filling? is it just 30g?
I agree with Vera from 9/20/2012. I am Serbian (1st language) and speak English fluently. I’m sorry, but whomever translated these recipes for you did a very poor job. They are impossible to follow. I was hoping to find something new and different from what I’ve grown up learning from my mama and baba or from the cookbooks I have from back home. I guess I’ll keep searching the web for other sites. Too bad, I saw some recipes I thought I might like to try.
My favourite cake!!! 🙂
Hi guys. I appreciate your effort to bring the Serbian cuisine closer to the rest of the world but sometimes it’s very hard to understand what is written. This recipe sounds particularly confusing. I think there might be some mistake regarding the amount of sugar. (1.6 kg sugar with 6 eggs for the biscuit dough?). I hope you will fix this recipe because it sounds like it tastes great…and one more question – what kind of cream should we use for the filling? is it just 30g?
I agree with Vera from 9/20/2012. I am Serbian (1st language) and speak English fluently. I’m sorry, but whomever translated these recipes for you did a very poor job. They are impossible to follow. I was hoping to find something new and different from what I’ve grown up learning from my mama and baba or from the cookbooks I have from back home. I guess I’ll keep searching the web for other sites. Too bad, I saw some recipes I thought I might like to try.