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This was the first time I  made this cake. I got recipe from a friend who said it’s traditional old fashion cake in her family. It even tastes great after a  few days, so it’s excellent for baking ahead – like Christmas season, etc. I was very pleased with this recipe. The dough is soft and fragile, and plum jam goes great with a hint of lemon zest. Walnut plus cinnamon combination never goes wrong. This was the first, but definitly not the last time I made it.

For dough:

  • 250 gr flour
  • 100 gr butter (room temperature)
  • 2 egg yolks
  • 1 tbsp sugar
  • 1 pack vanilla sugar
  • 2 tbsp sour cream
  • zest of half lemon
  • pinch of salt
  • ¼  fresh yeast ( from 40 gr)
  • 50 ml milk
  • 1 tsp sugar
  • 1 tsp flour

For filling:

  • 8 tbsp plum jam
  • 2 egg whites
  • 100 gr sugar
  • 100 gr walnut
  • pinch of cinnamon
Preheat oven to 170C degrees

Crumble fresh yeast into a large mug, add 1 tsp sugar, 1 tsp flour and lukewarm milk. Stir with spoon, cover with saucer and let it rise. In a large mixing bowl add flour, butter, egg yolks, both sugars, salt, lemon zest and sour cream.

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Add improved yeast and mix with hands until well combined.

Generously flour kitchen surface and transfer the dough. Knead the dough until it’s not sticky anymore. Add a little more flour if needed. The dough should be greasy, but not sticky.

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Divide dough in two pieces. Grease your oven tray with little piece of butter. Using rolling pin, roll out the dough into a rectangle, same size as your oven tray (mine was 30×40 cm). Spread 2 tbsp of plum jam on the left and 2 tbsp on the right side of the dough leaving middle 5 cm empty.

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Do the same with the second piece of dough. Place them in the oven tray and make a filling.

Beat egg whites until firm. Gradually add sugar, mixing in between. Add chopped walnuts and cinnamon.

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Mix for a while. Using spoon fill the gap of each piece of the dough.

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Bake for 35 minutes. Sprinkle with powdered sugar while still hot.

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