One of the most traditional Christmas desserts cannot be missing from our blog either. We have simply made it “our way”, so that it is lighter and above all made from quality ingredients. ?
Why is our štedrák the better choice?
Because it contains only quality ingredients without any added substances. Home-made apricot jam, freshly ground Slovak poppy seeds, home-grown walnuts, full-fat quark and free-range eggs. It is lighter thanks to the unleavened dough, which we replaced with spelt lavash (thin Armenian unleavened flatbread). And of course, the Powerlogy tuning in the form of our premium almond cream cannot be missing.
Why do you not have to compromise on taste?
Because it is still the “good old” štedrák, as you will realise the moment you taste it. It will not leave you feeling as full as leavened cakes usually do, though. And on top of that, another plus, it is far simpler and quicker to make than the traditional version.
Method:
- Prepare all the fillings by simply mixing the ingredients. You do not have to heat the milk, just pour it over the poppy seeds and walnuts and work them into thicker fillings.
- Spread out the lavash and cut out 6 circles 20 cm in diameter (use the tin the cake will go into as a guide). 2 of the circles should be larger so that you can form the edges of the cake from them.
- Place the first 2 sheets, the ones with the raised edge, on the bottom of the cake tin. Spread them with jam and layer the poppy seed filling on top, then smooth it out.
- Place another 2 sheets of lavash on top. This time the walnut filling goes on them.
- Add another 2 sheets of lavash and pour the almond cream over them, then add the quark.
- For a simpler version, put more sheets of lavash on the almond layer (in that case you will need 8 of them), or make it slightly more luxurious with a meringue topping. For that, just whisk 2 egg whites until stiff and layer them over the quark.
- Bake the štedrák at 170 °C for about 25 minutes until golden brown.
Tip for people allergic to cow’s milk protein: If you want to enjoy this cake too, simply leave out the quark layer or use a vegan “quark”. The fillings can be made with plant milk without any problem.
The recipe was made for us by Patrícia from the blog Hit je zdravo žiť.
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