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Žarbo kocke / Walnut & Jam Squares

30 minutes

medium

24 squares (roughly)

A cake made with thin, scrumptious layers – Žarbo kocke / Walnut & Jam Squares. Pronounced as “zhar-boh koh-tskeh, this Balkan inspired delicacy is one of those cakes that is made most often in preparation for special occasions and celebrations. It requires a little bit more time and effort to make, but once you taste it, you will understand why it is such a loved dessert. Made with thin dough layers, filled with jam and grounded walnuts in the middle and then topped with delicious chocolate – this dessert is just heavenly! After tasting one piece, you will be going back for seconds.

About this recipe

This dessert is not entirely a Serbian recipe, as most of our neighboring countries make this delicious delicacy too. However it is definitely a beloved dessert in many households across the region. It is a slightly old-fashioned dessert and a classic choice for a Serbian dessert table. This is just one of those recipes which I love and have to share. Admittedly, this is the type of dessert that we only enjoyed on special occasions, mostly at Slava celebrations, but I throureghly loved devouring these delicate squares.

The recipe for this dessert is mostly the same across the Balkan countries. It has to be made in a particular way for that final delicate result. If you are familiar with Serbian/Balkan food, you may have seen this cake made with three or four layers of dough. I find that it is mostly down to personal preference or family tradition on how many layers are made. Between each layer is a spread of jam, grounded walnuts and sugar. You can can use plum or apricot jam ( these are the most popular), or any other jam flavour. The cake is then finished with a very thin chocolate glaze and refrigerated until it sets. Once the cake is set, enjoy a few pieces for yourself and you will understand why it is worth all the effort.

The dough & filling

Making a recipe like this may seem intimidating, but if you take care to read over the instructions carefully, it should be straight forward. It is probably the thin layers of dough which seem tricky, but the process is simple, it is the assembling of the dough into the cake tin that requires a little more time and care.

To give you a quick break down of the process here it is:

First, make the dough. To a small bowl add lukewarm milk, 1 tsp of sugar and the yeast. Stir and set aside until it doubles in size and bubbles up. In the meantime, in a large mixing bowl, mix the unsalted butter and sugar until the butter becomes soft and fluffy. Add the egg and combine. To this, add the yeast and mix. Gradually add in the flour and mix until everything combines and a shaggy dough begins to form. Next, turn the dough over onto a floured surface and knead until you get a smooth ball. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

In the mean time, prepare the filling: in a large, bowl combine the walnuts and sugar, set aside. To a separate bowl, pour the jam and set aside.

Assembling the cake

At this point, heat the oven to 180°C and grease a rectangular pan with butter. Remove the dough from the fridge and divide it into 3 equal pieces. Take one piece and roll it out into the size of your rectangular pan. Transfer the dough to the rectangular pan, making sure it covers the entire bottom surface. Spread half of the jam over the first layer and then spread half of the walnut & sugar mixture over the entire surface.

Repeat this same step for the next piece of dough. Fold out the dough, place it into the pan (on top of the jam & walnut layer), spread the remaining layer of jam, walnut and sugar. Fold out the third layer of dough and place on top of the filling as the final layer. Take a fork or toothpick and create small pinches on top of the dough. Place in the oven. Bake for 25-30 minutes or until the top layer turns golden brown.

Once the cake has baked, melt the chocolate and oil over low heat until completely melted. Remove the cake from the oven, allow it to cool for 5 minutes and spread the chocolate over the top layer. Allow the cake to refrigerate for at least 2 hours, or preferably overnight for the best result. Cut the cake into square before serving.

Detailed version of the entire recipe below.

Check notes for extra tips.

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Serbian Pumpkin Pie / Pita Bundevara

Vanilice / Vanilla Cookies

Chocolate & Mascarpone Cake

These Žarbo kocke / Walnut & Jam Squares are such a delight! Don’t fear the baking process. Follow the recipe and your cake will turn out just fine! I hope you enjoy this little delicacy, it’s one of those celebratory cakes I look forward to the most. Be sure to leave a comment and/or give this recipe a rating! If you have questions, you can find me over on Instagram or tag me with your photo. You can also find me over on TikTok and Youtube.

Reviews

Ingredients:

Adjust Servings
FOR THE DOUGH
100ml lukewarm milk
1tsp caster sugar
10g instant dry yeast
200g unsalted butter (at room temperature)
50g caster sugar
1 whole egg
400g all purpose flour
FOR THE FILLING
250g ground walnuts
100g caster sugar
400g plum jam
FOR THE CHOCOLATE TOPPING
180g chocolate
3tbsp vegetable oil

Directions

1.
Making The Dough
Heat the milk until lukewarm. Add the milk to a small bowl, add 1 tsp of sugar and the yeast. Mix and set aside until it doubles in size and bubbles up (this can take 5-10 minutes). In the meantime, in a large mixing bowl or the bowl of a stand mixer, mix the softened unsalted butter and sugar. Mix until the butter becomes soft and fluffy (this can take a few minutes). Scrape down any butter from the sides to make sure everything is well incorporated. Add the egg and combine. To this, add the yeast and mix. The mixture will look a little clumpy at this point - this is normal. Gradually add in the flour and mix until everything combines and a shaggy dough begins to form.
Next, turn the dough over onto a floured surface and knead until you get a smooth ball. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Mark as complete
2.
The Filling
While the dough chills, turn the oven on to 180°C and grease a rectangular pan (34x22cm) with butter, set aside. To a large bowl, add ground walnuts and sugar. Mix and set aside. In a separate bowl, measure out the jam and set aside.
Mark as complete
3.
Assembling The Cake
Remove the dough from the fridge and divide it into 3 equal pieces. You can weigh each piece to ensure they are all of equal size. Take one piece and using a rolling pin, roll it into the size of your rectangular pan. It helps to sprinkle the rolling pin with a little flour to prevent sticking. Transfer the dough to the rectangular pan, making sure it covers the entire bottom surface. You can transfer the dough with your hands or use the rolling pin to roll the dough around it, and unfold it into the pan. Stretch the dough and tuck them into corners if you need to. Next, using a knife, spread half of the jam over the first layer, making sure it covers the entire surface. Then, add half of the walnut & sugar mixture over on top, spreading it evenly.
Repeat this same step for the next piece of dough. Fold out the dough, add it to the cake tin, spread the remaining layer of jam, walnut and sugar. Fold out the third layer of dough and place on top of the filling. Using a fork or toothpick create small pinches on top of the dough. Place in the oven and bake for 25-30 minutes or until the top layer turns golden brown.
Mark as complete
4.
The Chocolate Topping
Melt the chocolate and oil over low heat until completely melted. Once the cake is baked, remove it from the oven, allow it to cool for 5 minutes and spread the chocolate over the top layer. Allow the cake to refrigerate for at least 2 hours, or preferably overnight for the best result.
Mark as complete
5.
Cutting The Cake
Once the cake has set, remove it from the fridge and let it sit at room temperature for 20-30 minutes. Using a sharp knife that has been submerged in hot water, then wiped clean, trim the edges off the cake. A hot knife helps you cut nice squares. Reserve the trimmings in a tight container. Cut the rest of the cake into even squares.
Prior to serving, allow the cake to slightly soften at room temperature and serve. Refrigerate any leftovers. Enjoy!
Mark as complete
Notes
You can begin mixing the dough with an electric mixer and then move to a wooden spoon, or with your hands. A stand mixer works great.
The dough will appear a little lumpy once you add the egg. This is normal. Once you add the flour, it will come together.
You can use a measured piece of baking paper to help shape the dough according to the size of the cake tin.
Alternatively, fold out the dough, place your cake tin just above the dough to make sure it measures correctly.
When you place each dough layer in the cake tin, gently press the edges into place.
Keep an eye out on the baking process. The cake usually takes 25-30 minutes to bake. However this can vary depending on your oven. The cake should turn golden brown.
You do not have to brush the top layer with egg, butter or oil. There is plenty of butter in the dough already.
Combining vegetable oil and dark chocolate helps to prevent the chocolate from cracking once you cut it into squares.
When cutting the cake, it helps to dip your knife in hot water. A hot knife helps to cut through the cake much easier.
This cake can be kept in the fridge, covered in plastic wrap or in an air-tight container.

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