Slovenian Cake

This is traditional Slovenian cake that they eat for Easter

Ingredients

Dough

• 2-2’5 dekagrams (dkg) of yeast
• ½ kg of soft white flour
• 8dkg of butter
• 2 ¼ dcl of milk
• 4dkg of white sugar
• 4dkg of vanilla sugar
• 3 yolks
• ½ dkg of salt
• 1 large spoon of rum
• 1 grated lemon peel
• Butter and crumbs for model, 1 white for coating, icing sugar for powder

Filling

• 50 dkg of ground walnuts
• 1 ½ dcl of milk
• 1 grated lemon peel
• Cinnamon ( as you wish)
• 3 large spoons of milk
• 5dkg of white sugar
• 5dkg of vanilla sugar
• 10 dkg of honey
• 3 whites
• 4 dkg of butter

Directions

Filling

1. Boil half of sugar, honey and milk together. Pour milk on walnuts, so that we blanch them.
2. Add grated lemon peel, cinnamon and rum.
3. Leave it to cool off.
4. Beat whites and another half of sugar and add snow to cooled off mass, than add butter and slightly mix it all together.

Dough

1. Add together yeast, a small spoon of sugar, ½ small spoon of flour and ½ dcl of mill and place it in a warm place where is supposed to rise.
2. Add risen liquid to screened and warmed flour and mix it.
3. Dissolve butter an add milk, sugar, yolks, salt, rum and grated lemon peel and mix it and add to the flour.
4. Mix all together for so long until the dough doesn’t become smoothly and is separated from kitchenware.
5. Flour dough and cover it with duster and give it to rise in warm space.We live it to rise at least for a single volume.
6. Roll out dough to a well floured board and extend it to 1 cm thick rectangular shape.
7. After that spread upon the dough the filling and carefully roll it.
8. Grease model for cake well and sprinkle it with breadcrumbs. Carefully put cake to a model.
9. Place it to warmly and cake will slowly rise.
10. When the model is full, coat cake with beaten egg whites.
11. Bake it at 160ºC for about an hour.
12. Baked cake left in the model to cool down a bit then roll it out into the board and sprinkle cake with a sugar powder.