Traditional Christmas sour cake, generously filled with the popular poppy, walnut, jam and cottage cheese fillings.
recipe,photo-recipe,plum jam,ground walnuts,ground poppy seeds,dry curd cottage,Pastry,Christmas
No. of servings
Mix flour and sugar with a little lukewarm milk. Add crumbled yeast and gently stir. Allow it to raise covered at warm place.
Put flour into a bowl, add a pinch of salt and egg yolk.
Add yeast and milk with butter.
Knead the dough, cover....
...and let it rise.
Mix jam with rum and, if necessary, with a little water.
Bring milk and sugar to boil, add nuts and stir.
Bring milk and sugar to boil, add the poppy seeds and stir. If the filling is too thick, add a little more milk.
Mix the cottage cheese with the egg, egg white, sugar, raisins and a little semolina.
Divide the dough into 4 parts. Roll each part on a floured board into a slightly larger shape than the mould. Use the circle of the mould to cut out. Put the dough into the mould.
Spread the poppy filling evenly on the dough.
Put the second dough and spread the walnut filling. Put the third dough and spread the jam filling on it.
Put the last dough and spread the cottage cheese filling.
From the rest of the dough, create thin rollers ..
... and put them in the shape of grid on the cake. Insert raisins into the holes. Let the cake rise for 45 minutes. Then spread with whipped egg.
Bake for 30 minutes at 160-625°F (330°C) F (330°F (165°C) C), cover with foil and bake for 20 minutes at 170-670°F (355°C) F (355°F (180°C) C).
Let the cake cool. Store in the cold and cut after 24 hours, when the fillings sit.
|dry curd cottage||10.5||oz||300||grams|
|ground poppy seeds||7||oz||200||grams|
|whole milk 3.5%||2.5||cup||600||milliliters|