Serbian Koch

Serbian Koch

Serbian Koch is a common dessert in Serbia, which is reminiscent of our “wet” manna. This pie is very tasty and tender thanks to the sweet milk filling. It is most convenient to eat it with a teaspoon.

To prepare Serbian Koch, prepare the ingredients.

Divide the chicken eggs into whites and yolks. Beat the whites until soft foam, and then, adding sugar, beat the whites until stable, strong peaks form.

Add the egg yolks one at a time into the white mixture without stopping beating. Then sift the flour with baking powder.

Stir the dry ingredients into the protein mixture, then add the semolina.

Stir semolina into the dough.

Grease a baking dish with a small amount of butter and sprinkle with semolina. Place the dough into the prepared pan.

Bake the Serbian Koch in an oven preheated to 180 degrees for about 30 minutes.

Cut the finished pie, while still hot, into squares directly in the pan and pour over bubbling milk mixed with sugar and vanilla sugar. Cool the koh and let it soak in the refrigerator for 2 hours.

Serbian Koch is ready to serve. Bon appetit!

4

Your recipes and photos are very worthy of attention, juicy and appetizing. I’m your fan, I’ll try to cook everything)))

Your recipes and photos are very worthy of attention, juicy and appetizing. I’m your fan, I’ll try to cook everything)))

“then, adding sugar, beat the whites until stable, strong peaks form.”

Tell me, please, what are “stable strong peaks”? It's not entirely clear.

I thought Koch was German.

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Delicate and moderately juicy pie - Serbian Koch

• How to cook
• Step by step photos
• Video
• Tips for the recipe
• Similar Recipes

Ingredients

• for test:
• flour - 2 tbsp. with a large slide (50 gr.)
• semolina – 3 and 1/3 tbsp. with a large slide (50 gr.)
• baking powder – 1 tsp. (5 gr.)
• chicken eggs – 4 pcs.
• salt – 1/4 tsp.
• sugar – 3 tbsp. with a large slide (75 gr.)
• for filling:
• milk – 1 tbsp. (250 ml.)
• sugar – 3 tbsp. without slide (30 gr.)
• vanilla sugar – 1 tsp. without slide (5 gr.)

Step-by-step manufacturing recipe

First, mix all the dry ingredients in a bowl: semolina, sifted flour and baking powder.

And for now I’m putting this bowl aside.

I divide chicken eggs into whites and yolks.

I add a pinch of salt to the whites and beat them with a mixer until they form a strong foam.

Then, without ceasing to beat, add sugar little by little and continue beating the whites until stiff peaks form.

I turn on the mixer again and, without ceasing to beat, add all the previously set aside yolks to the whipped whites, one at a time.

You should get a very fluffy egg mass.

I transfer the previously prepared dry mixture into it and carefully mix everything with a spatula using folding movements from bottom to top, kneading a homogeneous dough.

I grease the baking dish with butter and sprinkle both the bottom and the walls of the pan with flour.

Carefully place the dough into it and level it out.

I place the pan with the dough in an oven preheated to 180 degrees and bake the pie until fully cooked.

I check the readiness with a wooden stick; when it comes out of the dough, it must be dry, without traces of dough.

I have an electronic oven, I turn on the top and bottom heating modes, it has 5 levels.

I place the form with the dough on the 2nd level from the bottom.

The finished pie should be perfectly browned.

In my oven, this pie bakes for about 20 minutes.

I’ll leave it on the table for now and start making the milk filling.

I pour milk into a small ladle (or coffee maker).

I add sugar and vanilla sugar to it.

I stir everything a little so that the sugar begins to dissolve.

I put the ladle on the stove.

Stirring from time to time so that the sugar dissolves more quickly and does not burn, I heat the milk mixture and bring it to a boil, but do not boil.

I cut the pie into portions and pour hot milk over it.

I leave the pie on the counter until it cools completely.

Then I’ll put it in the refrigerator for two to three hours so that it cools perfectly.

The cake comes out very fluffy, crumbly, tender, and moderately juicy.

And with all this, it is prepared from available goods.

Step by step photos of the recipe

1. First, mix all the dry ingredients in a bowl: semolina, sifted flour and baking powder. And for now I’m putting this bowl aside.

2. I divide chicken eggs into whites and yolks. I add a pinch of salt to the whites and beat them with a mixer until they form a strong foam.

3. Then, without ceasing to beat, add sugar in parts and continue beating the whites until stable peaks form. I turn on the mixer again and, without ceasing to beat, add all the previously set aside yolks to the whipped whites, one at a time.

4. You should get a very fluffy egg mass.

5. I transfer the previously prepared dry mixture into it and carefully mix everything with a spatula using folding movements from bottom to top, kneading a homogeneous dough.

6. Grease the baking dish with butter and sprinkle both the bottom and the walls of the pan with flour.

7. Carefully place the dough into it and level it. I place the pan with the dough in an oven preheated to 180 degrees and bake the pie until the pie is completely cooked. I check the readiness with a wooden stick; when it comes out of the dough, it must be dry, without traces of dough. I have an electronic oven, I turn on the top and bottom heating modes, it has 5 levels. I place the form with the dough on the 2nd level from the bottom.

8. The finished pie should be perfectly browned. In my oven, this pie bakes for about 20 minutes. I’ll leave it on the table for now and start making the milk filling.

9. Pour milk into a small ladle (or coffee maker). I add sugar and vanilla sugar to it. I stir everything a little so that the sugar begins to dissolve. I put the ladle on the stove. Stirring from time to time so that the sugar dissolves more quickly and does not burn, I heat the milk mixture and bring it to a boil, but do not boil.

10. Cut the pie into portions and pour hot milk over it. I leave the pie on the counter until it cools completely. Then I’ll put it in the refrigerator for two to three hours so that it cools perfectly.

11. The pie comes out very fluffy, crumbly, tender, and moderately juicy. And with all this, it is prepared from available goods.

Video recipe

Serbian Koch – juicy sponge cake with milky vanilla notes

Hello, dear readers! We continue our gastronomic journey and now next is a vanilla dessert with an oriental emphasis - Serbian Koch. Remember how in childhood we devoured manna and asked for more? This step-by-step recipe is a nice variation on the theme. Shall we check it together?

The base of the pie is an airy sponge cake. Milk filling turns it into a wet cake that is comfortable to eat with a spoon and wash down with strong coffee.

The following ingredients are designed for a small mold with a diameter of 22 centimeters. If you are cooking for a large group, feel free to take twice as many items and cook in a baking sheet with high sides.

Koch - biscuit or semolina?

So, we will need:

• Testicles – 3 pcs.
• Flour – 60 gr.
• Semolina – 30 gr.
• Baking powder – 10 gr.
• Sugar (in dough and filling) – 50 and 30 g.
• Vanilla pod or vanilla sugar – 20 g.
• Milk – 250 ml.

We prepare the dough as for an ordinary traditional sponge cake, with one aspect - we replace part of the flour with semolina.

First, separate the whites from the yolks and beat them until a stable foam forms.

Without slowing down the mixer, add sugar and continue the process until soft peaks appear. To check whether the egg whites are perfectly whipped, carefully turn the cup over. A flawless meringue will not budge.

Now it's time to add the yolks one at a time and mix them well. According to reviews from experienced chefs, you can combine the first three steps and immediately beat the eggs with sugar. This will not change the properties of the biscuit.

Mix and sift flour and baking powder. Stir in the flour using gentle movements. We try not to damage the formed air bubbles, which can be seen even in the photo.

Add semolina and also carefully mix the resulting dough.

By this time, a preheated oven and a prepared pan should be waiting for us.

Advice! The finished pie will simply leave the mold if it is covered in advance with a “French shirt”. To do this, grease the walls and bottom with butter, sprinkle with flour and carefully distribute it around the perimeter.

The readiness of the biscuit can be checked after 20-25 minutes, and it is better not to open the oven before.

Milk rivers, vanilla syrup - even a nasty snob will appreciate the pie

In order for the Russian mannik to transform into a Serbian Koch, little effort should be made. Let's prepare a light milk-vanilla syrup and soak the still hot sponge cake with it. For these purposes, you can, of course, take regular vanilla sugar. But we'll go further and use a real culinary luxury - a natural vanilla pod.

1. Cut half of the pod lengthwise and scrape out all the seeds. Place them together with the shells in a saucepan with warm milk.
2. Add sugar and heat the mixture over low heat. However, the milk does not have to boil. If you use vanilla sugar, adjust the sweetness of the syrup to taste.
3. The vanilla syrup must be strained to remove large pieces of fragrant pods.
4. Cut the finished pie into portions and fill it with hot milk directly in the mold.
5. Cool slightly and place in the refrigerator for 2-3 hours.

Our Serbian sweetness with light oriental notes is ready!

Flavor options

After you enjoy the delicate taste of ordinary Serbian Koch, you will definitely want to test it. Well, how can you not cook kokh with strawberry syrup and slices of the freshest berries? Or maybe soak it in coconut milk and then top it with white crumbs? Bitter chocolate and a light coffee aftertaste will fit perfectly here.

Which option would you prefer? Share with us your taste associations in the comments.

Serbian Koch

A fairly common delicacy in Serbia, which is prepared in virtually every family, almost every week! From ordinary goods comes a very tender-tasting dessert!

Serbian Koch Recipe Ingredients

How to cook Serbian Koch, step-by-step recipe with photos

That’s basically all we need to bake an airy sponge cake, which we will soak in hot vanilla milk, cool in the refrigerator, and serve on a portioned plate and eat with a dessert spoon!

Carefully separate the whites from the yolks and place in a mixing bowl. For them to whip perfectly: the bowl must be dry, the whites must be chilled, and the mixer speed must be at the highest! While whipping, add sugar one tablespoon at a time, continue beating until a dense airy mass with the exact mark of the mixer!

Without stopping beating the whites, add one yolk at a time.

The result is a fluffy egg mass. The mixer will no longer be useful.

Mix flour, semolina and baking powder.

Add the dry mixture to the egg mixture in several additions, stirring with a spatula from bottom to top.

Place the finished biscuit dough into a greased and floured baking pan. I used a rectangular mold measuring 30x20 cm. A round mold is also suitable: silicone or detachable, with a diameter of at least 26 cm and a height of sides of at least 5 cm. If you bake successfully in a multicooker, then you can bake koch in it too!

Bake in an oven preheated to 180 for 20-25 minutes. Check readiness with a toothpick; it should come out of the biscuit dry.

When the koh is baked, take it out of the oven and leave it quickly.
Prepare vanilla milk: put milk on fire, add sugar and vanilla sugar to it. Heat until hot, stirring occasionally until the sugar is completely dissolved. There is no need to boil the milk.

Cut the slightly cooled koh into portions without removing it from the mold. Sprinkle moderately with hot vanilla milk. Leave until completely cool, and then put in the refrigerator for a couple of hours.

Carefully remove a couple of pieces of cooled, soaked kokha from the mold!
Just before serving, you can add a little sweet powder (but it quickly gets soggy). Enjoy the light and delicate taste of the dessert! I think it will appeal to both children and adults!