Cake from yeast dough filled with sweet white cabbage.
No. of servings
1 h. 20 min.
|semi skimmed milk 1,5%||¾||cup||200||milliliters|
Grate the cabbage.
unsalted butter 2 oz (60 g)
Melt butter in a pot.
Pour the cabbage in butter, stir it and braise until soft. Let it cool.
semi skimmed milk 1,5% ¾ cup (200 ml) • fresh yeast 1 oz (25 g) • meal 14 oz (400 g) • flour medium 7 oz (200 g) • unsalted butter 2.75 oz (80 g) • chicken egg 2 pcs • powdered sugar 1.75 oz (50 g) • lemon peel 0.5 tsp
Crumble yeast into the warm milk, add a little sugar to prepare leaven and let it rise. Pour the leaven into the measured flour, add cool melted butter, eggs, sugar, grated lemon zest and a pinch of salt.
Knead the dough and let it rise covered in a warm place.
Mix into the cool cabbage washed raisins, sugar, ground cinnamon and a pinch of salt.
Split raised dough into halves. Use a rolling pin to spread one half of the dough on parchment paper or on baking foil until it has size of the baking tin.
Transfer the dough with foil or parchment paper into a deeper baking tin (42x32cm). If we do not want to use foil or baking tin, spread the dough on floured board and transfer it into the greased and floured baking tin. Equally lay the cabbage filling on the dough.
Use a rolling pin to spread the second half of the dough on floured board.
chicken egg 1 pc
Transfer the dough on top of the cabbage, press the edges down to meet the bottom dough. Brush with beaten egg and prick with fork.
Bake in preheated oven at about 355°F (180°C) approximately 30 minutes. Sprinkle the finished cake with sifted powdered sugar, let it cool, cut and cake is ready to serve.