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.
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.