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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

Recipe

Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.

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

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