Most popular slava in Serbia is St. Nicholas on December 19th. Workers in Serbia are allowed to take a day off for slava by the law, so December 19th is practically a holiday for all, those who celebrate and those who stay in deserted offices. Why? Well, it takes a team of cooks to prepare all the food that is to be served on slava table- from bread to desserts. Now, there is, as you can see many many kinds of these small sweet bites… which one to choose? We could write a whole book only on slava cookies. So today, I choose bajadere. Slava table is concluded with these, and of course guests are offered coffee hoping that this will help them process all the food (and alcohol!) that has been consumed in the previous hours.
Bajadera, no baking!
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- Prep Time
- Minutes
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- Yield
- 60 bites
- Difficulty Level easy
Ingredients
- Light layer
- 100-120 ml water (depending on the biscuits)
- 120 g caster sugar
- 70 g unsalted butter
- 180 g ground walnuts
- 180 g ground biscuits
- Dark layer
- 100-120 ml water
- 100 g caster sugar
- 50 g unsalted butter
- 100g dark chocolate
- 170g ground walnuts
- 170 g ground biscuits
- Chocolate
- 25 ml water
- 25 g caster sugar
- 60 g unsalted butter
- 125 g dark chocolate
- Plastic bags 3l capacity, 24x30cm
Instructions
- Light layer: Combine the dry ingredients: biscuits and walnuts. Mix water, butter and sugar and melt on the stove. Combine the two and mix well.
- Dark layer: Mix dry ingredients. On the stove, melt water, butter and sugar. Remove from the stove and add chocolate. Mix till its well combined. Then add to the dry mixture and mix well.
- Leave both yields to cool slightly
- Divide both yields to two and place the yields to the plastic bags. Like that you will have two dark and two light layers.
- Spread the mixture using your hands first and then a rolling pin.
- Prepare a flat serving plate larger than the size of the layers. Take the bag with a dark layer. Cut the bag using scissors on the side and uncover the top. Do the same with the light layer. Place the dark layer on the serving plate, then slowly fold the light layer over it and uncover the plastic bag. Do the same with the next dark layer and finish up with light. Before uncovering the last plastic bag, roll the whole mixture with a rolling pin so that they stick together. Do not press to much.
- Prepare the chocolate: Melt water, sugar and butter. Remove from the stove and add chocolate. When the chocolate melted, pour it over the layers and shake the tray to distribute evenly.
- Place in the fridge and cool veeeery well, best overnight.
- Before cutting you should leave it on the room temperature to prevent the chocolate from cracking when you cut through. Cutting should be done by pressing the sharp knife, not slicing.
- For this quantity you can get 18 x 4 small chocolates. You can freeze them and reuse when needed.
- Servings : 10-15
- Ready in : 120 Minutes
- Recipe Type : Dessert
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