Traditional Serbian Koh Recipe

This Traditional Serbian Koh is a light, airy semolina cake soaked in warm, vanilla-scented milk. A nostalgic Balkan dessert served chilled, it is made from simple ingredients and cherished across generations. Soft, sliceable, and refreshingly light, it’s the kind of recipe you’ll find handwritten in a grandmother’s notebook. 

This koh recipe (also known as Vojvođanski Koh) is a rustic Serbian dessert that traces its roots to the kitchens of Vojvodina, a region known for blending Austro-Hungarian and Balkan culinary traditions. This classic cake is made by whipping eggs into an airy sponge and soaking it in hot, sweetened milk. There are no syrups or creams involved, just a simple milk soak that defines its unique texture. If you’ve tried my Apricot Swiss Roll, you’ll recognize that same light, fluffy structure created by perfectly whipped egg whites.

The name “koh” originates from the German word “koch,” meaning “to cook,” reflecting its historical influences. Although it is baked rather than cooked, the cake resembles old-world custard desserts with its soft bite and delicate structure. People sometimes compare it to tres leches or basbousa, but koh is lighter, simpler, and distinctly Serbian. It’s a dessert rooted in everyday tradition, something you’d find at casual Sunday lunches, summer get-togethers, or chilled in the fridge for whenever something sweet is needed.

Why You’ll Love This Recipe

• Pure Comfort in Every Bite: This airy semolina cake is light, tender, and soaked in warm, sweet milk, offering a cozy, nostalgic dessert that melts in your mouth and feels like a hug from the inside. If you love comfort recipes like Kačamak or Kuvani Griz, this one will feel instantly familiar.
• Simple Ingredients, Big Flavor: Using pantry staples like eggs, griz (semolina), and milk, koh transforms humble ingredients into an impressive, bakery-style dessert with a unique texture and richness. It has the same magic as a Balkan Rice Pudding, deeply satisfying with just a few ingredients.
• A Taste of Balkan Tradition: Perfect for those curious about authentic Serbian and Balkan desserts, this recipe brings a slice of old-world charm to your modern kitchen. Like my Summer Raspberry Cake, it’s soft, airy, and steeped in regional flavor.
• Easy to Make with Basic Tools: This recipe is beginner-friendly and doesn’t require any specialty equipment beyond a standard mixer. It relies on whipped egg whites for lift, with no need for baking powder or flour, making it both accessible and elegant.

Ingredients

• Griz (Semolina): This forms the base of the cake, giving it its signature texture and helping it absorb the sweet milk beautifully. Look for fine semolina labeled as “griz” in European grocery stores or international aisles. Regular fine semolina will also work.
• Eggs: Whipped into a light sponge, eggs give koh its height and airy structure, eliminating the need for baking powder. Use fresh, large eggs for the best volume and flavor. Room temperature eggs whip more easily and evenly.
• Vanilla Sugar: Adds a subtle aroma and flavor to the milk syrup that soaks into the cake. If you don’t have vanilla sugar, substitute it with a splash of vanilla extract or a small amount of vanilla syrup when heating the milk.

See recipe card for quantities.

Substitutions and Variations

• Add More Griz: Using 9 tablespoons instead of 8 creates a slightly denser, more sliceable structure while still maintaining the light sponge-like feel.
• Add a Spoonful of Flour: While not traditional, 1–2 tablespoons of flour can help firm the crumb slightly, a helpful tweak for those who want neater slices.
• Infuse the Milk: Add a strip of lemon zest, cinnamon stick, or clove to the milk as it warms for a subtly spiced variation.
• Sweeten the Milk to Taste: This recipe yields a medium to lightly sweet dessert. If you prefer a richer sweetness, add an extra tablespoon or two of sugar to the milk before pouring. Taste and adjust to your preference.
• Top with Fruit: While koh is traditionally served plain, fresh raspberries or poached apricots add brightness and visual contrast.
• Make Individual Servings: Bake the sponge in small ramekins or muffin tins and pour the milk over them. This is great for parties or plated desserts.

Expert Tips and Tricks

• Use a Smaller Pan: Use a smaller pan, approximately a 12×7.5-inch baking dish, which allows the sponge layer to have more height, making it easier to soak up the milk evenly. A smaller dish helps create a thicker, sliceable structure that holds its shape after chilling and looks more impressive when served.
• Only Grease the Bottom: Lightly oiling just the bottom of your pan allows the batter to grip the sides as it rises. This encourages a more even lift and prevents the sponge from collapsing inward or shrinking as it cools.
• Fold, Don’t Stir: When adding yolks and griz (semolina) to the whipped egg whites, use a gentle folding motion instead of stirring. This helps preserve the volume of the meringue, keeping the final cake airy and light rather than flat or dense.
• Add Sugar Gradually: Whip the egg whites on medium-high speed and add the sugar slowly, one tablespoon at a time. This gradual incorporation helps build a glossy, stable meringue with medium peaks that retain their shape, creating the perfect sponge texture. This technique is also essential when making Šampita, another classic Serbian dessert that relies on perfectly whipped egg whites for its signature fluffy topping.
• Strain the Milk Before Pouring: After bringing the milk to a light boil and dissolving the sugar and vanilla sugar, let it cool slightly and stir occasionally to prevent a skin from forming. Just before pouring it over the cake, use a fine mesh strainer to catch any milk skin or solids. This ensures a smooth, clean soak and keeps the surface of your koh silky and delicate.
• Chill Overnight: Let the koh rest in the fridge for at least 6 hours. Overnight is best for complete absorption and optimal flavor.

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