Chec (soft cake)

Another Easter European treat, this cake is easily made and tasty. It doesn’t require refrigeration, and if it dries and becomes hard, it’s wonderful with a bowl of milk!


  • 8 eggs
  • 600 grams sugar
  • 12 spoons water
  • 9 spoons oil
  • 400 grams flower
  • 2 spoons crushed chestnut cores
  • 1 spoon coconut
  • 2 spoons cocoa


Pour the recommended amount of water into a pot and add the sugar. While it warms up and boils, separate the yolk from the egg whites and whisk the whites until the foam becomes sturdy and can hang on to the mixer (or whisk if you’re doing it the old fashioned way). Pour the boiling water (carefully!) over the whites, keep whisking and add one yolk at a time. When the yolks are all in the mixture, start adding one spoonful at a time of oil, then sprinkle the flower in, so lumps don’t form. Add the nuts and coconut at the end.

Pour 3 quarters of the mixture into trays - use the kind of trays that are long and deep. Add cocoa to the remaining composition, mix thoroughly and add on top of the trays, for decoration.

Bake until done on medium - low (which should be less than 300 F, if you oven has a thermostat).


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