Starinski koh

Fans of sponge cakes and semolina puddings will definitely appreciate the taste of the most delicate dessert called Starinski koh with vanilla milk. The soak makes the sponge moist, juicy, and melting in the mouth. It is served on a saucer with a spoon to one of the favorite drinks — tea, milk, and, of course, coffee.

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Prep Time 10

Cook Time 35

Soaking time 1

Total Time 1 45

Course Bakery

Cuisine Serbian

Servings people

Calories 28 kcal

Equipment

1 mix bowl
1 baking mold
1 knife
1 mixer

Ingredients

For the dough:

4 pcs egg
3 tbsp flour
3 tbsp semolina
4 tbsp sugar
6 g baking powder
¼ tsp salt

For the soak:

200 g milk
1 tbsp sugar
1 tsp vanilla

Instructions

Preparing the dough

Prepare the ingredients for the sponge.
Separate the whites from the yolks. Both are required for the dough, but to make the sponge more fluffy, start by working only with the whites.
4 pcs egg
Add salt and sugar to the bowl with the whites. Beat everything well with a mixer.
4 tbsp sugar, ¼ tsp salt
Add the yolks one by one to the beaten whites, continuing to beat with a mixer. The color of the mass will gradually change from snow-white to golden.
Sift in the flour and baking powder. Gently mix with a wooden or silicone spatula.
3 tbsp flour, 6 g baking powder
Add the semolina and also mix gently.
3 tbsp semolina
Grease the form with butter and dust with semolina. This will create a layer that will allow the future pie to easily come off the walls.
Pour the dough into the form. Level the surface with a silicone spatula.
Bake for 35 minutes. The sponge is always placed in a hot oven. If a glass form is used, to avoid its destruction from temperature changes, several rules are followed. First, the form should be placed in the oven together with a cold rack. Second, preheat the oven to 140 ℃ first. After the pie is in the oven, raise the temperature to 180 ℃.
Cut the finished pie into portions right in the form.

Preparing the soak

Heat the milk almost to boiling. Add sugar and vanilla. Strain to avoid getting an unappetizing foam on the surface of the pie. Pour the hot vanilla milk evenly over the surface of the sponge. It is not necessary to wait for the pie to cool down beforehand.
200 g milk, 1 tbsp sugar, 1 tsp vanilla
The Serbian koh is ready. All that remains is to let it cool down, soak well for an hour, and acquire a characteristic tenderness in taste. The pie can be decorated with berries, jam, or simply dusted with powdered sugar. Because the koh is moist, powdered sugar is best applied to it just before serving so that it does not have time to melt from the soak. Store the cooled Serbian koh in the refrigerator.

Nutrition

Calories: 28kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 6mgSodium: 368mgPotassium: 52mgFiber: 0.03gSugar: 2gVitamin A: 58IUCalcium: 42mgIron: 0.1mg

Keyword pastry dough, sweet