A staple across Eastern European bakeries, Boem cakes are full of flavors that are familiar, comfortable, and everybody’s favorites. We’re making a twist on the original version with these squares. Just as delicious, they are easier to make and sneakily easier to devour.
This cake is extra special as it comes from my home country, former Yugoslavia, so it has a special place in my heart! I’ve loved making and perfecting it over the years, and I’m so excited to share this variation.
CAKE LAYERS
For the cake layers, we will make 2 large layers. I like to put together one cake layer and then the second after baking first one. It makes handling the ingredients more manageable and leads to more even cake layers.
For the cake cream to start, you will be working with 2 separate bowls at the same time, so be sure to pay attention to which bowls the ingredients are going into.
IMPORTANT ITEMS TO NOTE
- The walnuts must be finely ground using a manual nut grinder and not a food processor, as it releases nut oil and forms the paste. The hazelnuts can use an electric grinder, though!
- Note ovens may vary, so check in on your cake cores to make sure they do not burn as the layers are thin.
- Video makes things easier, so be sure to check out the accompanying YouTube video to get all the steps just right.
Follow along on YouTube:
And if you’d like to make a full cake, the Boem Cake is just as delicious and beautiful for special occasions!
PrintChocolate Hazelnut “Boem” Squares
Ingredients
- 6 eggs
- 3 cups (600 g) of sugar
- 3/4 cups (100 g) of ground walnuts (grind manually)
- 1 3/4 cup (250 g) all-purpose flour + 6 tbsp (50 g)
- 1/2 cup (60 g) Nesquik chocolate powder
- 750 ml of boiling water
- 1 lb (450 g) of softened unsalted butter
- 2–1/3 cups (200 g) toasted hazelnuts
- 5 oz (150 g) of baking chocolate
- 6 tbsp of oil
Instructions
Cake layers (you will repeat this process twice to make 2 cake layers):
- Separate your eggs and egg whites. In a mixer, beat the egg whites (save the yolks).
- Mix in 3/4 cups (150 g) of sugar and mix until stiff peaks form.
- In a separate bowl, combine your ground walnuts with 1 cup (150 g) all-purpose flour and the Nesquik chocolate powder.
- Combine the two bowls and manually mix until well incorporated.
- Spread on your baking sheet and bake at 360°F/180°C for 15-18 minutes.
- Repeat for a second layer.
Filling
- Put your egg yolks into a mixing bowl.
- Bring 500 ml of water to a boil. Pour a little bit of the water into the egg yolk bowl.
- Pour the rest/majority into a saucepan over the stove. Add 3/4 cups (150 g) of sugar into the saucepan and bring to a boil.
- Mix 3/4 cups (100 g) of flour into the egg yolk bowl.
- Add the egg yolk mixture to the boiling sugar water and mix well while cooking until thickened.
- Once thickened, remove from heat, cover with plastic, and leave to cool.
- In a new saucepan, mix 250 ml of water with 1.5 cups (300 g) of sugar over high heat.
- Add 6 tbsp (50 g) of flour and bring to a boil. Once boiling, cook for another minute while mixing. Set aside once done.
- Get your first, yellow, cream (that has now cooled) and whip it with a mixer.
- Slowly, mix in 1 lb (450 g) of softened unsalted butter into the cream until all is smooth.
- Add in your second (white) cream and mix to complete your cream.
- In a grinder, grind 2-1/3 cups (200 g) of toasted hazelnuts. Mix into the cream to complete your cake filling.
Time to assemble the cake!
- Cut the 2 cake layers in half, so you have 4 total.
- Set aside some of your cake filling for decorating.
- Set down one cake layer and spread 1/3 of the filling all over the top. Set your second layer on top with another 1/3 of the cream, and then the third cake layer with the remaining cream.
- Place the final layer and cover with the cream you originally set aside.
- Create a chocolate glaze by melting 5 oz (150 g) of baking chocolate with 6 tbsp of oil. Pour all over the cake. Cut your squares, serve, and enjoy!
