Štědrák II.

Last Updated on September 22, 2024

A cake with four kinds of filling made of fluffy yeast dough is “Štědrák”, the Slovak national cake. It was a showcase of everything people had at home and what they could conjure up at Christmas.

Ingredients:

For the dough: 500 g of coarse flour 120 g of butter 100 g sugar 3 dcl milk 3 pcs yolks 1/2 pcs

td>yeast cubes

1 bag vanilla sugar lemon zest (grated) For the nut filling: 180 g of ground nuts 80 g powdered sugar 80 g breadcrumbs 2 dcl milk 1 sachet vanilla sugar For poppy seed filling: 200 g of ground poppy 120 g powdered sugar 10 g butter 2 dcl milk 1 teaspoon lemon zest For the cheesecake filling: 300 g of curd 80 g powdered sugar 80 g butter 2 pcs yolks 2 pcs whites

Procedure:

In the bowl of a food processor (KitchenAid), mix all the ingredients to make the dough, and using the kneading hook, process into a semi-solid dough, dRise time is about 1 hour

While kneading, prepare the fillings; boil (or steam) the poppy seed and nut filling, put the nuts in a saucepan, pour in the milk, add the other ingredients and bring to the boil, you need to stir the mixture constantly, prepare the poppy seed filling in the same way

To prepare the curd filling, first whip the egg whites (in the bowl of a food processor using a balloon whisk), and separately whip the egg yolks with the sugar, then add the curd to the egg yolks and finally lightly fold in the egg white foam

After the dough has risen, divide it into five even loaves, roll out the first loaf into a roughly 1/2 cm slice and brush it with the icing (it is ideal to use a thick icing so that the cake doesn’t melt when you cut it)

Then roll out another sheet of pastry and place it on top of the fudge sheet, spread with the walnut filling, cover again with a sheet of pastry and continue spreading the poppy seed and curd filling

From the last piece of dough, roll out thin rolls and spread them over the curd to form a lattice

Bake in a preheated oven at 190°C for about 1 hour.

Note:

Recipe prepared for you by Martina Schmidt from the blog Tinajedoma, more Christmas recipes and source blog.kitchenaid.cz.