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  Added: Jun 30, 2011  •  Visited (345)  •  Print version Print this recipe (28)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Holiday Yeast Cake
(Potlca)
What You Need:
  • ¼ cup lukewarm water
  • 1 teaspoon salt
  • 1 packet dry yeast
  • 3½ - 3¾ cups flour
  • 1 cup hot milk
  • 2 egg yolks, slightly
  • ¼ cup granulated sugar beaten
  • ¼ cup butter

    FOR THE FILLING
  • 6 tablespoons single cream, scalded
  • 2 tablespoons butter or margarine
  • 2 cups ground walnuts
  • 2 tablespoons fresh breadcrumbs
  • 2/3 cup granulated sugar
  • ½ teaspoon salt
  • 2 egg whites
  • ½ teaspoon vanilla essence

  • How To Cook:
    MAKE THE DOUGH AS FOLLOWS:
    1. Put the warm water into a small bowl, sprinkle the dry yeast on it and stir until dissolved.

    2. Mix the milk, sugar, butter and salt; cool until lukewarm.

    3. Add 2 cups flour, beating well; beat in the yeast and egg yolks, then enough of the remaining flour to make soft dough.

    4. Turn out the dough on to a lightly floured surface, cover with a bowl and let stand for 10 minutes; knead until smooth and elastic - 8-10 minutes.

    5. Place the dough in a lightly greased bowl, turning it once to grease the surface, cover with clean towel and leave in a warm place (about 85°F) to rise till doubled in size-about 1½ hours.

    6. Punch it down, and then let it rise till doubled-about 45 minutes.

    7. Meanwhile, grease 2 loaf tins measuring about 9 by 5 by 3 inches.

    MAKE THE FILLING AS FOLLOWS:
    1. Mix the scalded cream, walnuts, sugar, salt and vanilla.

    2. Melt the butter in a saucepan, add the breadcrumbs and saute till golden, then add to the nut mixture.

    3. Keep back 2 tablespoons of the egg whites and beat rest till stiff, then fold into the nut mixture.

    MAKE THE CAKE:
    1. Punch down the dough and divide into halves.

    2. On a lightly floured surface roll each half into an oblong measuring about 16 by 9 inches.

    3. Using a small spatula, spread on half the filling; starting from a short end, roll up Swiss-roll fashion and place in a loaf tin.

    4. Let the loaves raise till almost doubled - 30-40 minutes.

    5. Meanwhile, start heating oven to moderate (375°F).

    6. Brush the loaves with the 2 tablespoons egg white and sprinkle with sugar.

    7. Bake the loaves 35-40 minutes, or till they sound hollow when tapped with the finger.

    8. Remove from the tins and lay them on their sides on a rack to cool, out of the draught. Serve sliced.

    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » Slovenia
    Dish » Cake & Muffins
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Cream
    Main Ingredient » Nuts » Walnut

     





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