Vitam turns 70 years old! With 7 decades of presence in Greek cuisine and I can not even Imagine how many millions of cakes have been baked with it since the first package was wraped.

On the occasion of Vitam’s birthday I decided to make the most classic, almost vintage, cake of the greek patisserie, the serrano. A serano cake has been in every greek house.

The story of this cake reminds me to a certain extent of Pavlova’s story. Only here it was made for the sake of the Chilean singer Rosita Serrano who charmed the audience in Athens in the 1950s, with the incredible temperament.

She was so sought after and popular that one of the most famous pastry shops in Fokionos Negri, grabbed the opportunity and gave its name to a paste! The brunette singer made a relatively short journey to the artistic events of the time, but her name was in greek pastry, ever since, thanks to the inventiveness of the confectioner.


For the sponge cake
  • 120 gr. flour for all perpuses
  • 30 gr. cacao powder
  • 5 eggs
  • 125 gr. granulated sugar
For the syrup
  • 300 gr.water
  • 200 gr. granulated sugar
  • 50 gr. cognac
For the cream
  • 110 gr. butter, in room temperature, cubed
  • 450 gr. icing sugar
  • 250 ml heavy cream
  • 125 gr. cacao powder
  • 2 tablespoon vanilla syrup


For the sponge cake
  • Sift the cocoa with the flour. Beat the eggs with the sugar, in the mixer with the whisk, until it becomes a very fluffy and white cream.
  • Pour the sifted ingredients into it and mix it with a flexible spatula (marjoram).
  • Put three round baking pans of 15 cm diameter onto aluminum foil.
  • We turn the edges of the foil around the hoop and the crease down to secure the bottom.
  • Pour the mixture into the round baking pan and bake it in a preheated oven at 180ºC for 25-30 minutes.
  • Let it cool for a few hours or over night.
For the syrup
  • Boil water and sugar for 2 minutes (when boiling starts).
  • Let the syrup cool and add cognac.
For the cream
  • Add in the mixer bowl the butter, icing sugar, cocoa and 2 tbsp of the heavy cream and mix with the wing at low speed.
  • Gradually add all the cream, the vanilla extract, speed up the mixer and beat for 2 minutes until we get a nice and light frosting.
  • Put one sponge cake on the base, moist it with the syrup and cover it with a portion of the cream.
  • Repeat the process with the other two.
  • Leave the cake in the freezer for 1 hour or in the refrigerator for 2 hours to tighten the cream.
  • Finally, garnish the surface and the sides of the cake with the rest of the cream.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *