Serbian Koch recipe reviews. Serbian Koch - sponge cake with milk-vanilla impregnation

How to cook Serbian Koch, step-by-step recipe with photos

That’s basically all we need to bake an airy sponge cake, which we will soak in hot vanilla milk, cool in the refrigerator, and serve on a portion plate and eat with a dessert spoon!

Carefully separate the whites from the yolks and place in a whipping container. For them to whip perfectly: the bowl must be dry, the whites must be chilled, and the mixer speed must be high! While whipping, add sugar one tablespoon at a time, continue beating until a dense airy mass with a clear mixer mark!

Without stopping beating the whites, add one yolk at a time.

Recipe for Serbian Koch:

Separate the whites from the yolks

Beat the whites into a strong foam. Continuing to beat, add sugar little by little.

Continuing to beat, add the yolks one at a time. The volume should increase greatly

Add baking powder, semolina, flour (preferably in parts) to the mixture and carefully mix everything from the edges to the middle with a spatula

Place in a prepared form (or frying pan) with a diameter of 28-34 cm with high sides, at least 5 cm (grease with oil and dust the entire surface with flour or semolina)

Bake at 180 degrees for 20-25 minutes until dry. Mine was baked in exactly 20 minutes.

While the koh cools, bring the milk to a boil, but do not boil. Add sugar and vanillin to hot milk

Cut the slightly cooled koh into portions

And fill it with milk

Cool in the refrigerator and serve

It turns out the most delicate, not sugary sponge cake soaked in vanilla milk.. With natural coffee.. mm.. yummy)))

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Process Details

For those who will be baking for the first time, you need to know exactly how to prepare Serbian Koch. A step-by-step recipe in this case will be a good helper in your work. Having all the necessary products available, you can begin the main procedure.

All actions can be divided into several steps:

Break the eggs, separating the yolks from the whites. This must be done very carefully.
Beat the whites with a regular mixer into a thick, stable foam.
Continuing the process, gradually add sugar.
Alternately add baking powder, semolina and flour. Stirring at this stage should be done with a tablespoon, moving from the edge of the dish to the middle.
Treat the inside of the mold with oil, and then lightly sprinkle it with flour (or semolina).
Bake in the oven for 25 minutes. Check the readiness of the cake with a toothpick or any thin wooden stick by piercing the crumb to the very bottom of the pan.
While the shell is cooling, you can start pouring. To do this, you must first heat (do not boil) the milk in a saucepan, and then gradually add sugar and vanillin to it.
Cut the partially cooled pie into pieces.
Pour it with sweet milk without removing it from the mold, and then put it in the refrigerator for several hours.

The finished koh is served to the table in dessert plates, 1-2 pieces each.

Cooking instructions

25 minutes Print

3. Also, while continuing to beat, add the yolks one at a time. The volume should increase greatly.

4. Turn off the mixer and set it aside. Add baking powder, semolina, flour to the mixture and carefully, with the blunt side of a spoon, mix everything from the edges to the middle. Place in a prepared form (or frying pan) with a diameter of 28–34 cm with high sides of at least 5 cm (grease with oil and dust the entire surface with flour). Tool

5. Bake at 180 degrees for 20–25 minutes. You can check the readiness with a toothpick (put the toothpick in the center, hold it for a couple of seconds, take it out - it should be clean). Tool Thermometer for the oven How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it’s better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

6. While the koh is cooling, bring the milk to a boil, but do not boil. Add sugar and vanillin to hot milk.

7. Cut the kokh, which has cooled to half, into pieces and pour milk (hot) in the same frying pan where you cooked it. The milk should be COMPLETELY absorbed into the cakes. The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.

8. Cool in the refrigerator. Serve 1-2 pieces on a serving plate and eat with a spoon - the dessert is very delicate.

Calories: Not specified

Cooking time:
Not specified
Serbian Koch is something similar to, but more tender and tasty. This cake is fluffy, soft and moist thanks to the soaking. I was even surprised how it was possible to soak a baked hot pie, but it is possible. I got the Serbian Koch right the first time, so I advise everyone to bake it. This pie is eaten even faster than it is baked, because the cake comes out simply amazing. I think I even tried such a pie in childhood, when the whole family went to a cafe. There, my mother ordered my sister and me a delicious cake that was never dry. Perhaps it was Serbian Koch, which I now personally know how to cook and spoil my whole family. There is no need to go anywhere; a home kitchen is perfect for baking such a pie. All the ingredients are given below and you can also prepare a very tasty pie called “Serbian Koch” using the detailed recipe with photos.

- 3 tbsp. l. semolina, - 3 tbsp. l. flour - 5 tbsp. l. granulated sugar - 1 tsp. baking powder - 4 chicken eggs.

- 300 grams of milk, - 2 table. l. granulated sugar - 1 pinch of vanillin.

Recipe with photos step by step:

We take the chicken eggs out of the refrigerator and immediately separate the whites from the yolks. We use two different containers. We begin to beat the whites with a mixer and when they begin to turn into a fluffy mass, we begin to add granulated sugar. Add sugar one spoon at a time. When the protein mass thickens, the base for the dough is ready. Add lightly beaten yolks into the dough and continue beating for about 5 minutes. Mix flour with semolina and baking powder. Add the dry mixture to the dough to finally knead it. Pour the resulting dough into a greased form, sprinkled with semolina. Bake the pie for about 35 minutes until the surface is brown. Cut the pie into large squares immediately after baking. Boil the milk, add all the sugar and vanillin. Stir until the sugar is completely dissolved and boil again. Remove from heat. Immediately pour milk filling over the cut pie. Immediately after this, put the cake in the refrigerator for 1 hour to soak and cool. Serve the pie chilled. Enjoy your meal! I think it will turn out even tastier if you cook Serbian Koch with

A very interesting recipe with an unusual name - Serbian Koch - is an amazingly tender, juicy, moist sponge cake with vanilla and milk impregnation.

Those who love biscuits and moist baked goods will love this dessert pie!

According to the cooking technology, koch is very similar to the Latin American Three Milk cake. Torta De Tres Leches is soaked in three types of milk - plain, condensed and melted, and the Serbian Koch recipe uses only regular milk, but with the addition of vanillin and sugar, making the soak sweet and aromatic. Also, the difference is that in addition to flour, semolina is added to the biscuit dough for kokha.

I baked the sponge cake in a rectangular glass mold 24x34 cm, with sides 4 cm high. A 20x30 mold with 6 cm sides or a round one with a diameter of at least 26 cm and 6 cm sides would be suitable.

In many of the recipes I looked at, the amount of food was given in tablespoons. This is convenient for those who don't have scales, but the scoop can be dialed in different ways. Therefore, I tried to establish at least an approximate amount of ingredients in grams, based on how much of something fits in a tablespoon with or without a slide. Sugar should be scooped up with spoons without a top, and flour and semolina should be heaped, as much as can be held in a spoon.

How to cook Serbian Koch

You always want to please your family not only with delicious first and second courses, but also with homemade aromatic pastries. I want the baked goods to be really tasty. But I also want this pastry to be prepared quite simply and quickly.

The Serbian Koch meets all these criteria. You will spend 6-7 minutes preparing the dough (if you have a powerful mixer or food processor among your assistants) and 30-35 minutes baking. As a result, you will get the most delicate sponge cake, generously soaked in vanilla filling.

With tea, with milk, with coffee - it’s very tasty no matter how you serve it. I strongly recommend making this kokh for your family!

How to cook “Serbian Koch” step by step with photos at home

For work we need flour, semolina, milk, eggs, sugar, vanilla sugar, baking powder, butter.

Separate the whites from the yolks of 6 eggs. Beat the whites into a fluffy, stable foam. Add sugar (6 tablespoons) in parts, whisking constantly.

Then add the yolks 1 at a time, whisking constantly. Add the next yolk only after the previous one has been thoroughly incorporated.

Sift flour (4 tbsp) with baking powder (1 tsp) and carefully fold into the dough using a spatula, using folding movements.

Add semolina (4 tbsp) and carefully stir it in with a spatula.

Grease a 20x30 centimeter mold with butter (1 tbsp) and sprinkle with semolina (1 tbsp). Pour the dough into the prepared pan and smooth it out.

Bake in an oven preheated to 180°C for approximately 30 minutes (until dry and golden top).

Remove the finished pie from the oven and cut it into portions with a hot knife. At the same time, prepare the filling: heat milk (500 ml) with sugar (3 tbsp) and vanilla sugar (10 g) to a boil and pour this hot filling over the pie. Allow the liquid to be completely absorbed. Place the koh in the refrigerator for 1-2 hours.

Classic version

In fact, the Serbian Koch is an ordinary manna that many people have known since childhood. Preparing such a product usually takes very little time. The only difference is that after baking, Serbs usually pour milk over such a pie, and then keep it in the refrigerator for a long time. The result is a tender, juicy and very tasty dessert. In order to prepare Serbian Koch, you will need the following main components:

6 eggs;
225 grams of sugar (including 75 grams for filling);
70 grams of flour and semolina;
half a teaspoon of vanilla sugar;
one and a half teaspoons of baking powder;
400 milliliters of milk.

This dessert is prepared as follows:

The yolks must first be separated from the whites.
Mix dry ingredients (flour, baking powder and semolina).
Grind the yolks with sugar.
Using a whisk, beat the whites separately into a stable foam.
Combine both masses and mix them well.
Prepare the dough by adding the dry ingredients little by little.
Treat the inside of the mold with butter, and then lightly sprinkle it with semolina.
Preheat the oven to 180 degrees.
Transfer the dough into the pan and bake for 45 minutes.
Bring the milk to a boil in a saucepan, and then dissolve regular and vanilla sugar in it.
Soak the still warm pie in this mixture and place it in the refrigerator.

After 3 hours, the dessert will be completely ready. It is usually served with aromatic hot tea.