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
Recipes
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.
Aranzini Gugelhupf
Oil cakes have a long tradition especially in Mediterranean countries where olive oil is abundant. In Austria sunflower or rape oil is used instead and candied bitter orange peel, aranzini, and pine kernels are also added.
Tarragon Potica
Alongside štruklji, Pehtranova Potica is the most typical Slovenian dessert. It is made with more than 80 different fillings. Potica is a characteristic festive dessert made from different kinds of dough. The most characteristic types of potica include tarragon, honey, walnut, poppy seed, crackling, chive, lovage and cottage cheese.
Stoemp
Stoemp is a typical and simple Brussels dish, which you have to try when spending time in the Flemish capital. It consists of pureed potatoes one or several mashed vegetables, sometimes also with bacon. These vegetable pairings traditionally include endive, kale, Brussels sprouts, spinach, turnip greens, carrot or onion. Stoemp is usually served with sausage or stewed meat.
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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