Torta Frankopan

Torta Frankopan is a traditional cake originating from the city of Crikvenica. The cake is made with puff pastry, whipping cream, egg yolks, sugar, cornstarch, almonds, raisins, rose water, butter, lemon zest, cinnamon, and nutmeg. The puff pastry is baked until golden brown, while the cream is made with whipping cream, egg yolks, sugar, cornstarch, butter, raisins, almonds, and flavorings.

The cream is then spread on the puff pastry layers, and the cake is left to set in the refrigerator. After that, the remaining whipped cream is used to cover the cake, which is additionally decorated with finely sliced peaches. This decadent cake serves as a reminder of the era when the region was ruled by the Frankopan family.

The first mention of this cake appeared in a 1686 cookbook by Dutchess Eleonora Maria Rosalia von Eggenberg.