Velký moravský koláč

Last Updated on October 25, 2024

Oven baked large cakes filled with cheesecake filling, decorated with classic crumble. A recipe proven by several generations of clever cooks.

Ingredients:

Rule for 4 pieces: For dough: 500 g smooth flour + for sprinkling 42 g fresh yeast (cube) 250 ml of lukewarm milk 100 ml oil 4 tbsp of caster sugar 2 pcs Eggs large pinch of salt For the cheesecake filling: 2 pieces of cubed fat cottage cheese 2 pcs yolks 4 tbsp caster sugar lemon zest if the curd is thinner, then a tablespoon of vanilla custard For the crumble: 100 g of confectioners’ sugar 100 g of wholemeal flour 100 g butter (I don’t weigh the crumble though, I do by eye ) To finish: plum pudding melted butter powdered sugar

Procedure:

Crumble the yeast, sprinkle with sugar and pour in lukewarm milk, let a rich leaven rise, then add the eggs, oil and salted flour, work into a smooth, slightly thinner dough and dusted with flour and covered with a cloth, let rise in a warm place for about 1 hour

Meanwhile, mix all the ingredients for the curd filling, don’t shake too much so it doesn’t thin unnecessarily, it worked well for me to use a fork, divide into imaginary quarters

Prepare the crumble and coating, if stiff, then mix with a splash of warm water and rum, turn the risen dough out onto a floured roll, just lightly work through and divide into four parts

Butter the four baking sheets and start again with the first loaf, place it in the middle of the baking sheet and gently spread it with your fingers on the greased surface in a thin circle, repeat this stage for all four halves

Turn the oven to 185 – 200 °C

Start again with the first baking sheet, spread the cake evenly with the jam and sprinkle with the crumble, gradually finish all the cakes in this way and bake until golden brown, brush the hot edges with melted butter and sprinkle with the crumble, sprinkle with icing sugar, but this is not a requirement.

See also  Apple pie recipe

Recommendation:

The dough is versatile and the cakes can be any size.

Note:

Recipe from Cooking with Tom, photo and text by Jana Šenkyříková. The original recipe comes from Ludmila Parkánová from Otrokovice.

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