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https://www.allrecipes.com/recipe/6919/bannock/

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This basic bread can cook conventionally on a baking sheet in your oven, or try it stovetop in a skillet. Raisins perfectly complement it.

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Ready for a brand new dessert recipe that whips up fast? This Serbian no-bake sand cake torta is a perfect solution for busy days. aka pesak (

Not only is it absolutely delicious, but it also requires just six easy ingredients. It is super quick to make and best of all, tastes like a vacation.

You're probably thinking, what in the world is a sand cake? Well, I can tell you one thing: it is DELICIOUS! It has three layers made by mixing vanilla pudding with shredded (desiccated) coconut, graham cracker crumbs, and ground walnuts.

That's the secret of its texture: creamy and gritty, which is how this dessert got its name, The Sand Cake.

Why this sand cake works:

The sand cake can be classified in the category of cakes that are relatively quick and easy to prepare. Precisely because of that, this cake is a favorite of both young and not overly experienced housewives, as well as experienced housewives who, on a given occasion, do not have too much time to set aside for the preparation of the cake.

1. No baking required, which is perfect for summer (and year-round) so the oven can stay off.

2. You only need six simple ingredients.

3. It's favorite with kids and adults alike (what kid doesn't like to eat sand, lol). 🏖

4. It feeds a crowd.

5. It's quick and easy to make!

6. It tastes like a tropical vacation.

Quick and easy three-layer no-bake sand #cake made with only 6 ingredients is a #dessert that tastes like a #vacation. #nobake #pesaktorta #serbian
What's in this Serbian sand cake?

Originally, this cake uses "cook and serve" pudding. If you wish, you can use it too, but we like to simplify recipes and find shortcuts that don't compromise the traditional flavor.

You will need:

Instant pudding & pie filling - Vanilla pudding is used traditionally, but you white chocolate pudding would work great too.

Milk - full-fat for the best flavor. You can substitute with plant-based milk if you must.

Butter - we used unsalted (not mandatory). Substitute with margarine or vegan butter that doesn't stay soft when refrigerated.

Ground biscuits - Graham cracker crumbs, Plazma, Maria cookies, digestive cookies, or Nilla wafers...

Shredded unsweetened coconut - Desiccated coconut is the best, which is finely shredded coconut that is dry to touch (NOT coconut flour or flakes). Sorry, no substitutions here.

Ground walnuts - you can use ground almonds, hazelnuts, or nuts of your choice.

How do I make this sandy treat?

This really can't be any easier, but do scroll down for the detailed and printable recipe on the bottom of this post or click the "Skip to Recipe" box at the top of the page.

1. Make the first layer - In a bowl, whisk one pudding package with 1 cup of milk. In another bowl, beat the softened butter until creamy. Combine it with the pudding. Mix in graham cracker crumbs. Spread the mixture onto the bottom of a springform pan.

2. For the second layer - Mix another pudding powder with 1 cup milk. Add creamed butter and mix in the coconut. Spread over the first layer.

3. The third layer - Mix the third pudding package with milk, and then with butter. Fold in the ground nuts. Spread over the second layer and refrigerate.

Add 1 tablespoon cocoa powder or ½ cup melted chocolate to the walnut layer.

Use white chocolate pudding instead of vanilla.

Top the cake with whipped cream.

Warm the knife in hot water before slicing the cake.

Use plant-based milk and butter for a vegan option.

Substitute walnuts with nuts of choice.

Keep the leftover cake refrigerated for up to 5 days.

What other easy no-bake cakes should I try?

Graham Cracker Layer

3 3.4 oz each packages vanilla instant pudding & pie filling

Coconut Layer

Pour 1 cup milk into a small mixing bowl. Add one package pudding mix and beat with a wire whisk until well blended.

In a medium bowl, using an electric mixer, beat one stick butter until smooth and creamy. Add the pudding and mix until well combined. Fold in the graham cracker crumbs.

Spread the mixture into a prepared springform.

Walnut Layer

Pour 1 cup milk into a small bowl. Add one package pudding mix and beat with a wire whisk until well blended.

In a medium bowl, using an electric mixer, beat one stick butter until smooth and creamy. Add the pudding and mix until well combined. Fold in the shredded coconut.

Gently spread the mixture over the first layer.

Pour 1 cup milk into a small bowl.Add one package pudding mix and beat with a wire whisk until well blended.

In a medium bowl, using an electric mixer, beat one stick butter until smooth and creamy. Add the pudding and mix until well combined. Fold in the ground walnuts.

Gently spread the mixture on top of the coconut layer.

Decorate the cake as desired. Keep refrigerated until ready to serve

Add 1 tablespoon cocoa powder or ½ cup melted chocolate to the walnut layer.

Use white chocolate pudding instead of vanilla.

Top the cake with whipped cream.

Warm the knife in hot water before slicing the cake.

Use plant-based milk and butter for a vegan option.

Substitute walnuts with nuts of choice.

Keep the leftover cake refrigerated for up to 5 days.

Nutrition information is approximate and meant as a guideline only.

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Easy 6 Ingredient No Bake Sand Cake | All that's Jas

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By on · Updated: · This post may contain affiliate links · See the privacy policy linked in my footer. Ready for a brand new dessert recipe that whips up fast? This Serbian no-bake sand cake torta is a perfect solution for busy days.

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By on · Updated: · This post may contain affiliate links · See the privacy policy linked in my footer.

Need an impressive and delicious dish for your guests? Show your style and add this Serbian famous stuffed cutlet aka Karageorge schnitzel to your menu. It will wow everyone at your table.

This dish is named after the Serbian Prince Karageorge ( Karadjordje) or Black George. It is a rolled pork or veal cutlet stuffed with cheese and then breaded and fried. Can you guess why this dish is informally referred to as the maiden's dream? Naughty schnitzel. 😉

I don't know if maidens really dream of Karageorge Schnitzel, but I'm certain that every meat lover does.

Traditionally, Serbians use kaymak (kajmak) to stuff the meat. Kaymak is a type of cheese made by boiling unpasteurized, raw cow or sheep milk.

As the milk cools, the cream rises and forms a thin layer on the surface, which gets skimmed off and placed in salted layers in a wooden tub. The boiling and skimming procedure is repeated many times until the tub is full.

Kaymak has a distinctive, delicious taste and is creamy in texture. Some compare it to clotted cream.

If you want to, you can make kaymak by mixing full-fat cream cheese, sour cream, and feta cheese until smooth. Of course, it's not like the original, although pretty close.

Kaymak is also very popular with cevapi, amazing veal, and lamb sausages traditional to the Balkan region. The easy recipe for cevapi can be found in my

Since I'm all about simplifying recipes, I didn't make kaymak. I used cream cheese instead. I also added mozzarella string cheese in order to make it cheesier.

Serve the schnitzel with lemon slices and homemade tartar sauce. The sauce is delicious and is great over fried fish too. Yum!

If you never cooked before, the process of making this dish might feel a bit demanding but it is actually quite simple.

How to Make Karageorge Schnitzel - Serbian Famous Stuffed Cutlet Recipe:

1. Place each cutlet between two pieces of plastic wrap, and pound with a meat mallet until about ¼ thick.

2. Spread cream cheese on each cutlet (about a tablespoon) and then season with salt and pepper.

3. Cover the cheese with a thin slice (or two) of ham.

4. Place the string cheese in the middle of the cutlet, lengthwise.

5. Finally, bring the short sides up and then roll up the cutlets. Secure with toothpicks if necessary.

6. Place the flour, eggs, and breadcrumbs in three separate shallow bowls.

7. Dip the rolls in the flour, the egg, and the breadcrumbs coating all sides and both edges at each stage. You can remove the toothpicks at this point or leave them in and be careful when eating.

8. Gently shake off the excess crumbs, and then dip again in egg and breadcrumbs. This "seals" the rolls so that cheese doesn't ooze out.

9. Heat the oil in a large nonstick or cast-iron skillet over medium-high heat.

10. Add the schnitzels seam side down and immediately lower the heat. Fry schnitzels continually turning until deep golden brown in color.

11. Transfer to a plate lined with paper towels.

12. Serve warm with tartar sauce.

Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!

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Karageorge Schnitzel - Serbian Stuffed Cutlet Recipe | All that's Jas

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By on · Updated: · This post may contain affiliate links · See the privacy policy linked in my footer. Need an impressive and delicious dish for your guests? Show your style and add this Serbian famous stuffed cutlet aka Karageorge schnitzel to your menu. It will wow everyone at your table.

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https://youtu.be/6ie5PK7stIU