Imperial cake
During my visit to Zagreb, my dear Anka-1955 gave me Burdin Kuvar and Bazarov Kuvar, there are a lot of beautiful recipes and here is one from Bazarov Kuvar from 1983. I also know this cake under the name Đokina pita ....
Preparation steps
- Soak the yeast with warm milk and one teaspoon of sugar, which you will subtract from those 200 g and set aside to rise.
- Whisk the fat with a spoonful of sugar (subtract from those 200g) and add the eggs and beat them with the fat, add the yeast and finally add the sifted flour and knead a smooth dough. Divide the dough into 4 balls. Grease a mold, size 34cm X 22cm with grease or butter (I use baking spray) and melt the first ball into a crust the size of a baking sheet, place it on the bottom of the baking sheet. Mix apricot jam with cocoa and mix ground walnuts with sugar. Spread a third of the jam over the crust and sprinkle with a third of the ground walnuts and sugar. Do the same with the other three balls, only the back crust is not coated with anything.
- Preheat the oven to 180 ° C and bake for about 30 to 40 minutes or until slightly browned. Turn the baked cake over and now the first crust from above should lie down and the lower crust is facing you. Coat the hot cake with 2-3 tablespoons of jam, sprinkle with chopped walnuts and cool. Cut into cubes and serve
- Pleasant !!!
