Oblande

Oblande

Here is another Serbian classic dessert. It is made with various filings, but my favorite was always chocolate.

Oblande

250 g powdered sugar
250 g butter
200 g dark chocolate
8 egg yolks
1 package tort wafers(5 thin wafer sheets 37 x 27 cm)

Cook sugar, chocolate and yolks in a double boiler, stirring continuously just until it’s homogeneous and thick. Leave it to cool, but not completely.

With an electric mixer, beat butter, and then beat in chocolate mix.

Divide the mass into four parts. Take one wafer sheet, spread 1/4 of cream and repeat 3 more times. Place remaining wafer sheet on top.

Wrap everything tight in cling film, then in large piece of paper, and place in fridge. Press it with some kind of weight that is not too heavy (some book or a plastic cutting board).

It would be ideally to leave it in fridge for 24 hours, but overnight will be fine.

I like to cut mine as cubes. Traditionally, they are cut in a non-square rhombus shape as a Slavic people symbol of fertility.

10 Comments

  1. Marija, I made this over the weekend for our bloggers getogether in Melbourne. Everyone liked it. I used walnuts and condensed milk but otherwise it was the same as yours. Vida x

  2. Delicious! Sweet and crispy. There are so many versions to this delicacy. I love it with nuts too. I am lucky I can find the wafers here, as well as other products from former Yugo!

  3. How gorgeous! I’m going to have to keep an eye out for wafer sheets – hopefully I can find some!

  4. ive never heard of this but i will definitely have to try it! i looks sooo good!

  5. mmmmh, reminds me of my hungarian grandma – she used to make them and we all used to love them :-)

  6. I love your blog, everything looks so delicious! :)) One of my favorite desserts is these wafers with home made condensed milk, I’m sure this one could be great too ;)

    • Oh, I am so sorry to hear that Simeon :( I have no idea why it happened, we use this recipe for years…

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