Traditional Croatian Imotski cake in a mini version

Imotski cake is one of the most famous traditional Croatian cakes. Made from typical Croatian ingredients, it makes for a beautiful combination full of taste.

I decided to make mini versions of Imotski cake and to refresh them using a light mascarpone frosting. It was a perfect match!


Mini Imotski cakes

(google translate verzija na hrvatskom)

Ingredients for the pastry (makes 12 mini cakes):

200 g mixed all purpose and semolina flour (half half)

100 g unsalted butter

1 pinch of salt

50 g powdered sugar

2 egg yolks

zest of 1/2 lemon

a pinch or two finely grated tonka bean (can be omitted)

1-2 tbsp prošek (Croatian liqueur wine made of dried grapes)

Ingredients for the filling:

200 g almonds

100 g caster sugar

1/2 scraped vanilla bean

3 whole eggs

1-2 tsp rosewater (or to taste)

2-3 tbsp prošek (or to taste)

zest of 1/2 orange (or to taste)

zest of 1/2 lemon (or to taste)

Mascarpone frosting:

250 g mascarpone cheese

100 g double cream

1/2 scraped vanilla bean

honey to taste

orange zest and orange juice to taste

Mini Imotski cakes

Mini Imotski cakes



Mix all the pastry ingredients as fast as possible to get a smooth dough. Leave it in the fridge to rest. For the filling, grind almonds with sugar in a food processor. Mix in the rest of the ingredients by hand.

Roll out the chilled dough, cut out 12 circles that fit into your muffin / cupcake mold. Put the circles into the mold, even out the edges, pierce with a fork and put into the freezer for a couple of minutes. Fill the dough with the prepared filling and bake at 180 degrees for 15 minutes (as soon as the filling is not liquid in the middle anymore, take the cakes out). Leave for 1-2 minutes and transfer each cake to a cooling rack.

For the frosting, beat lightly the double cream, add the rest of the ingredients and mix for a couple of seconds. Be careful not to use to much orange juice so the cream doesn’t get too runny.

Frost the cakes with the mascarpone cream in a desired way and serve immediately. If you won’t be serving them immediately, I suggest leaving the cakes unfrosted at room temperature till serving time.






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