My Little Zagreb By 




/10-12 portions, 24 cm mold/


  • 3 eggs
  • 4 sugar spoons
  • 4 spoons of flour
  • 2 spoons of sour cream
  • A bit of vanilla (depends on your own taste)
  • ½ spoon of baking powder
  • Scrubbed lemon crust ¼ or ½ of lemon
  • Pinch of salt
  • Transform whites and salt into hard mixture.

→Mix egg yolks, sugar, cream, vanilla and lemon crust until the sugar melts completely.

→Mix 1/3 of hard whites mixture at the time with egg yolks, best to just use that thing that looks like a small stick, but you can also use an electric blender with your hands, don’t turn it on.

→Mix flour with baking powder and then again mix that with the mixture you made from eggs. Stir it gently so you don’t break the mixture.

→Put a piece of paper into the mold then pour the biscuit mixture in it. Divide it gently and let it bake in the oven for 20 minutes on 180 degrees Celsius.

→When the biscuit is baked, let it stay for a couple of minutes. After that take it out of the mold so it doesn’t get to wet on the bottom. Put it on the plate upside down. Let it chill there.



  • 300g of fresh raspberries
  • 4 spoons of sugar
  • Lemon crust ¼ or ½ of lemon
  • 1-2 lemon juice spoons

→Put some sugar on the raspberries and leave them be.

→They will let out their juice after some time. Cook the juice until it gets like syrup.

→Add raspberries, lemon juice and the crust to the mixture and let it sit.


Mascarpone Cream:

  • 300 g mascarpone cheese
  • 250 g sweet cream
  • 50 g whit sugar
  • 50 g light muscovado sugar (you can use only white sugar)
  • Little bit of vanilla (1/2 of bourbon small pack of vanilla)

→Mix all of the ingredients with electric mixer. In the start the mixture will be rare, but it will get more thick through time.

Whipped Cream:

250 g sweet cream- transform it into whipped cream


Put biscuit on a plate, put a few raspberries on it then put mascarpone cream on it. Decorate it with whipped cream, and as you like you can put a few pistachios on it. It doesn’t matter when it is served, but it has to be in first 24 hours. If you put it in the fridge for some time cover it with something.

Good apetit!

Recipe made by: Željka Ćolakić @mygreenstories

Photo: Lidija Šeatović

Translation: Filip Šeatović

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