Patišpanj is incredibly popular in Croatia, Serbia and Montenegro. It comes from the Italian “Mr. di spagna”, which we translate as “Spanish bread”. We will not find a gram of baking powder in it, and yet it impresses with its lightness and fluffy. The secret lies mainly in whipping eggs with sugar, but not only …
There is nothing worse than falling. Fortunately, there are several tricks that will make it light and fluffy. In the preparation of patišpanj, each stage is of great importance. Why is this Serbian delicacy not falling?
It’s mainly about whipping eggs with sugar. We use a high -power mixer for this and mix a few minutes until the mass becomes bright and fluffy.
In the next stage, we carefully add wheat flour to the mass. We do not add it right away, and sift it through a strainer. Then it will aerate and better combine with the egg mass. We also need to mix it gently so that the dough does not lose its lightness and fluffiness.
During baking, we will not open the oven under any circumstances. This can cause sudden baking falling. After baking, it is also worth leaving it for a slight cooling in a device with ajar door.
Ingredients:
- 10 eggs;
- 10 tablespoons of wheat flour;
- 10 tablespoons of sugar.
Preparation:
To prepare Patišpanj, at the beginning we beat the eggs with sugar to a light, fluffy mass. Depending on the mixer power, it lasts 7 to 10 minutes. Let’s not forget that this stage is the most important and we must be patient.
In the next step, add sifted flour and gently mix it with the mass. It’s best to do it with a spatula. We can also use a mixer by placing it to low speed.
Pour the prepared dough into a previously greased and sprinkled flour. It’s good if she had a high edge.
We bake the Serbian sponge cake in an oven preheated to 150 degrees for about 65 minutes. Solo serves it on the Balkan Peninsula, but it tastes great covered with powdered sugar or lemon leather. It can also be a base for cream lasted.
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