Folded Cake
Pour the boiling water into buckwheat flour and stir well. When cold add wheat flour, the risen yeast and warm milk, if necessary. Knead softer dough and let it rise. Put the dough in the greased baking pan using ladle or spoon. Thickly sprinkle with walnuts, drip with warm honey and cover with another layer of the dough. Repeat at least three times. The dough must be on top. Let the cake rise and bake it. Bake in the oven approx 60 minutes at 190º C.
Source: Janez Bogataj (2007): “Taste Slovenia”, National Geographic
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Ajdnek
© Slovenian Tourist Board
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Folded Cake
Ajdnek is a sort of cake or pogača. It is considered the best and the richest pastry typical in the Upper Savinjska Valley. Buckwheat flour dough and a filling made of walnuts, honey, vanilla sugar and cinnamon are a delicious match.
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The Dutch love cookies, cakes, pastries, anything savory with cheese, or sweet with chocolate. And they adore whipped cream. It is therefore not surprising that this sweet pastry is one of the country’s favorites. It’s like a chocolate éclair, but bigger, fluffier, with better chocolate and much more cream. These Bossche goodies have made the city of Hertogenbosch famous and are the number one pastries to serve with fork and knife and a handful of napkins.
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Dough
- 0,5 kg buckwheat flour
- 0,5 l boiling salted water
- 0,5 kg wheat flour
- 40 - 60 g yeast
- 1 tablespoon sugar (for the yeast in milk)
- milk, if necessary (1 – 2 dl)
Filling
- 0,5 kg grounded walnuts
- ¼ l honey