Greetings my dears. 💞 Today we are preparing ružica, a traditional Bosnian juicy cake that is very tasty. Although the recipe is traditional, the taste and texture vary from housewife to housewife. I will show you the way I love them the most. This way, they are crispy on top and soft and juicy on the inside. I will use ready-made, thin noodles for baklava, but you can also prepare homemade ones.
I will add 100 g of plasma biscuits to the walnuts, you can also use thyrit if you want. It is important that you put some of this because the biscuit will absorb the syrup and keep it between the noodles, so they will be very juicy inside.
Finely chop one part of the walnut and finely grind the other part, so the taste of the walnut will be full and the larger pieces of walnut will crunch nicely when you eat the cake.
The most important part of this cake is the agda/syrup. You can do everything perfectly, but if you get the thickness wrong, the whole cake will be ruined. Agda must not be thin, otherwise the cake will be too soft and the bottom soaked layer will look like it is not baked. Since you get a lot of cake, you won't be able to eat it in 2, 3 days. In order for the roses to remain juicy for a long time without crystallizing, dissolve the sugar in water before the mixture boils. Please do not reduce the amount of sugar, otherwise you will not be able to make agda of sufficient density without having enough to cover each piece.
I clarified the butter. By the way, I always do that when it comes to baklava and rozica. With clarified butter, the rose gets a nice ruddy color without the ugly black spots of burnt milk.
I melt the butter on medium heat, then scoop up the foam that appears on the surface with a spoon. I take it off the heat and wait 10 minutes for the white parts, the remains of the milk, to settle. I carefully tilt the pan containing the butter and shake out the pure butter until I reach the white part. Do not throw away that white part, it is very tasty. Leave it and add it to an omelette, corn pie, or pour over krompirusha, cheese, cabbage or pumpkin soup. As a result of this procedure, about 30 grams are lost, so I make up for it with oil.
Drizzle the noodles with just a little butter, make sure you have enough left over to cover each rosette on top.
Bake for 35 to 40 minutes, depending on your oven, at 170 C. Be sure to lower it to the bottom of the oven so that it browns nicely on the bottom. Baked roses are quite firm to the touch. Pour the cold syrup over the hot Ružice.
As soon as they cool down you can eat them :) I hope you like them 😊
It is necessary
package of baklava noodles (Filo pastry, 450 or 500 gr)
200 g of butter
3 spoons of oil
500 g walnuts (300 g chopped, 200 g ground)
100 g of plasma or petit biscuits or tirita
For agdu/syrup
600 g of sugar
1 liter of water
1 vanilla sugar
2 slices of lemon
The pan is 38 cm in diameter. Bake at 170 C for 35 to 40 minutes.
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