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
© Slovenian Tourist Board
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- 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)
- 0,5 kg grounded walnuts
- ¼ l honey