Serbian · Chilled dessert cake

Koh

An egg-lightened semolina sponge is baked until set, then saturated gradually with sweet vanilla milk and chilled until the crumb is tender but sliceable.

Serbian National Dishes
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Koh
Yield 8 squares / 8 servings
Preparation time 20 minutes
Cooking time 30 minutes
Passive time 120 minutes
Ingredients ↓
Overview

Koh — airy semolina sponge soaked with vanilla milk

Koh is a milk-soaked semolina cake whose final texture depends on two stages that seem to pull in opposite directions. First, the sponge must be light enough to contain many small air cells. Then it is deliberately saturated with sweet milk. If the sponge is dense, the liquid collects at the base; if it is airy but underbaked, it can collapse into a wet layer. The recipe succeeds when the baked structure is strong enough to absorb milk without losing its shape.

Eggs provide most of that structure. The whites are whipped separately with sugar to a firm glossy foam, then the yolks are incorporated briefly. Semolina and a modest amount of flour are folded in last. Semolina contributes the recognisable slightly granular crumb and absorbs milk well; flour makes this recipe a little more stable for cutting after chilling.

Folding is a decisive step. Dry ingredients are heavier than the foam and naturally sink, so broad strokes should reach the bottom of the bowl without repeatedly stirring the same mixture. The batter goes directly into a 21 × 31 cm pan. Delaying after the semolina is added gives the grains time to absorb moisture unevenly and reduces volume.

The sponge bakes at 180 °C until golden, springy at the centre and fully cooked through. For this egg-rich cake, the centre should reach at least 71 °C. That temperature is a safety endpoint; the spring-back and even colour remain the better clues for cake texture. A thermometer should be inserted into the centre without touching the pan.

The milk soak is hot and sweetened with vanilla. Pouring it in several passes gives the crumb time to accept the liquid instead of floating in one large pool. After two hours at 4 °C, the milk has redistributed through the sponge and the semolina has finished hydrating. The cake should feel very moist but still cut into a square with recognisable edges.

Practical

Practical

  • Bake the centre fullyA pale, under-set sponge will collapse under the milk.
Ingredients

Ingredients

Sponge

  • 6 large eggs, separated
  • 100 g granulated sugar
  • 120 g fine wheat semolina
  • 60 g plain wheat flour
  • 5 g baking powder

Milk soak

  • 1000 ml whole milk
  • 80 g granulated sugar
  • 10 g vanilla sugar
Directions

Directions

Sponge

  1. Whip the whitesBeat the egg whites for 5–6 minutes, adding the sugar gradually after soft peaks appear. Continue only until the meringue is glossy and holds a firm peak.

  2. Add the yolksWith the mixer running gently, beat in the yolks one at a time for about 2 minutes, stopping as soon as the foam is evenly yellow and still visibly voluminous.

  3. Fold in the dry ingredientsUse a spatula to fold in the semolina, flour and baking powder for 2–3 minutes. Stop when no dry pockets remain and the batter still looks aerated.

  4. Bake the spongeSpread the batter evenly in the lined 21 × 31 cm pan and bake at 180 °C for 20–25 minutes. The top should be golden, the centre should spring lightly, and a probe in the middle should read at least 71 °C.

Soak and chill

  1. Heat the vanilla milkWarm the milk with both sugars over medium-low heat for about 5 minutes, stirring until the sugar dissolves. The milk should be steaming and hot without scorching.

  2. Soak in stagesPour the hot milk over the hot sponge in several passes over about 5 minutes, waiting briefly between additions. The liquid should absorb progressively rather than remain pooled permanently on the surface.

  3. Chill until fully setRefrigerate the soaked cake at 4 °C for 120 minutes. It is ready when the milk has been absorbed, the crumb is thoroughly cold and slices hold a clean shape.

Practical

Practical

Serving

Serve koh cold from the refrigerator, one square per portion. Its defining moisture comes from the milk soak, so additional sauce is unnecessary.

Making ahead

Bake, soak and chill the cake the day before serving if convenient. The longer cold rest makes the crumb easier to portion without changing the basic flavour.

Storage

Keep the milk-soaked cake covered at 4 °C or below and use within 3 days. Because it is designed as a chilled dairy dessert, reheating is not useful.

Control points

Control points

  • If the cake turns dense, the egg foam was probably deflated during foldingGuidance: Use a spatula and lift from the bottom rather than beating the dry ingredients in.Adjustment: —
Nutrition

Nutrition

  • Serving size1 square, 1/8 of pan
  • Calories310 kcal
  • Carbohydrates45 g
  • Protein11 g
  • Fat9 g
  • Fibre1 g
  • Sodium120 mg

These figures are approximate; ingredient brands, edible yield, absorption and portioning can shift the final values.

Allergens and food safety

Allergens and food safety

Allergens: Egg, milk, wheat/gluten. Bake the egg-based sponge through to at least 71 °C in the centre, then refrigerate the milk-soaked cake at 4 °C or below within 2 hours.

FAQ

FAQ

Why use both semolina and flour?

Semolina supplies the characteristic absorbent crumb, while the small amount of flour in this version adds enough structure for clean slices after a large milk soak.

Does the cake need to be cold before serving?

Yes. Chilling allows the milk to redistribute through the crumb and gives the soaked sponge enough firmness to portion neatly.

Result: A pale-gold, milk-saturated square with an airy but coherent semolina crumb.

Key: Preserve the egg foam, bake the centre fully, then add the vanilla milk gradually before a 4 °C chill.