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.


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.


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.



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.


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


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