St. Martin’s Day Cakes

Last Updated on October 25, 2024

The fat from the goose gives these old Czech cakes their smoothness, while the pudding, curd, sugar, raisins, rum and crumble add flavour. They are great fresh, but they also last soft and very tasty on the second or third day!

Ingredients:

Range for approx. 40 pieces: For dough: 500 g smooth flour 100 g granulated sugar 42 g yeast (one cube) 220-250 ml of semi-skimmed milk 180 ml of lard 2 pcs egg yolks 1 pcs whole egg + egg for spreading melted butter for spreading a few drops of rum a pinch of salt For the filling: 220 g of salt 250 g of curds 1 handful of raisins 1 piece of egg 1-2 tbsp of granulated sugar For the crumble: 150 g coarse flour 150 gbutter 100 g granulated sugar

Procedure:

1. Sift the flour and salt into a large bowl, add the sugar, egg yolks, one egg and crumbled yeast, then add the milk and finally the melted but lukewarm (not hot!) lard
2. Work out a smooth, non-sticky dough, dust the loaf with flour and leave it to rise for 40-50 minutes under a clean cloth
3. Divide the loaf into 40 smaller, equal balls, form pancakes, press them with the bottom of a glass to make a hole for the filling
5. Brush the cakes with beaten egg, fill with cottage cheese flavoured with sugar, raisins and egg, decorate the centres with jam, finally sprinkle the whole with crumble prepared from the above ingredients
6. Bake in a preheated oven at 180 °C, spread on baking paper until the edges of the cakes are nicely golden, while still warm, brush them with melted butter mixed with rum.

Recommendation:

After cooling, you can dust the cakes with icing sugar. They are very decorative when decorated with halves of peeled almonds.

Note:

Place the cakes further apart, they will rise in the oven.