Cupava Kata / Pita
A recipe from my yellowed notebook in which only the ingredients are written, without a description of the method of production. I guess I used to make fewer types of cakes a long time ago, so I knew the making process by heart;) I'm writing a recipe (I'm sure there are similar ones here or maybe the same ones) for my archive, and my kids, if they want to make them themselves later.
Preparation steps
- Sift the flour with the baking powder, add the sugar, then the butter which you rub into the dough to get a crumbly mixture. Finally add the egg yolks and knead the dough that does not stick to your hands. If necessary, add a little more flour.
- Tear off 1/3 of the dough and place in the freezer to cool / squeeze to make it easier to grate. Press the rest of the dough into a mold (36 x 24 cm), which you coat with butter and sprinkle with flour or cover with baking paper.
- For the stuffing, mix the egg whites with the gradual addition of sugar until you get a solid snow. Add jam (our favorite is sipkov, even if it's homemade, mmmm). Mix at the lowest speed of the mixer to even out the jam. Finally, add the walnuts, which you mix by hand so that the mixture does not collapse. Spread the filling over the melted dough. Grate the dough from the freezer over the stuffing on the larger side of the currants.
- Preheat the oven to 180 * C and bake the cake for about 25 minutes. If you like your cake to be taller, bake in a smaller mold and bake a little longer. Chilled cake, sprinkle with powdered sugar before serving.