- Everyone knows us by our cooking!!
- "Vsak nas po pecivom pozna"
- "Potica" "Paw ti' tza" is a traditional
Slovenian holiday cake. The "Potica" varies from village to village, and is also common in several other
Eastern European countries.
My fondest childhood memories are , being with my mother and helping her with the potica, then enduring the smell for
hours before it was done and cool enough to eat.
My mother had lived in the old country (my hometown) and could she make a tremendous potica! none could come close
that could beat her Potica.!!
Potica is a must in every Slovenian household!!
My mother refined the potica recipe until it was as great as Grandma's! As she had no recipe to work from, friends and
acquaintences all added ingredients until it was just right.
The smell takes me back to my childhood and my mother's kitchen. She is with me still but my children will take the
smell with them, too. However, they will have the recipe for the potica!
Potica is supposed to rise very high, topping out an angel food cake pan or a roast pan. In Slovenia they use special
ceramic pans which are higher still. To get the rise you should have, the ingredients, the bowls, and the pans should
all be warm, at least room temperature, and the kitchen should, at best, be very warm as well. This way your potica
won't catch a chill and fail to rise to expectations.
Its not Christmas or Easter without having the potica, the cake being the symbol of festivities.
Here is the potica recipe!!!
- Potica Recipe
has been set out in stages, as yeast pastry is treated quite differently from other pastries.
2teaspoons of fresh yeast or 2 pkgs. dry yeast
personally I prefer the fresh yeast.
1 tsp. sugar
1/4 cup warm water
Sprinkle sugar over yeast and add warm milk. Let it stand until twice its original volume
5 cups flour (4 cups to start, adding additional flour as needed.
1-1/4 cup warm milk
1/2 cup softened butter or margarine
3 egg yolks
1/2 cup sugar
2 tbsp. jamacian rum
1 grated peel of lemon
Pinch of salt
Mix softened butter, sugar and egg yolks until the sugar is well dissolved and mixture is light and frothy.
Warm up the milk, mix in salt, lemon peel, and rum, and add to the butter mixture. Form the dough out of the 4 cups of
flour, yeast, and milk mixtures. The trick is not to pour in all the milk mixture immediately; use about 3/4 to start
with, then add more as the dough forms.
Beat with a wooden spoon in one direction until the consistancy of the dough is smooth and elastic. Keep adding flour
as needed, until of consistency of the dough can be handled without sticking.
Place dough on floured board and knead for about 15 minutes to, adding flour as needed to make a non-sticking dough.
Place dough in a well-greased bowl; turn dough upside down to grease top. Cover and let rise in warm place for about
1-1/2 to 2 hours until double in bulk.
While dough is rising, prepare filling.
6 cups finely ground walnuts (approx. 1-1/2 to 1-3/4 lb.) 1 cup golden raisins-soaked overnight in rum
1 cup white sugar
1/2 tsp. cinnamon
3/4 cup thick cream
1/2 cup butter or margarine -although best with butter
3 egg whites, beaten stiff
1/2 cup of rum
chocolate can be used to darken the mixture
Grind the walnuts add the rum, then slowly add milk. Combine all dry ingredients. Warm the cream and melt the butter
in this mixture. Add cream mixture to dry ingredients and mix completely. Fold in beaten egg whites last. Let filling
cool as you roll out dough.
Roll out dough on table covered with a tablecloth well sprinkled with flour. Roll out to 1/4" thick, 18" x
24" or bigger. Spread cooled filling over entire dough evenly. Start rolling up dough by hand, jelly roll
fashion, stretching dough slightly with each roll. Start at an 18" edge and roll in the 24" direction. Keep
side edges as even as possible. Continue to roll by raising the cloth edge slowly with both hands so the dough rolls
itself. Dust away any excess flour on the outside of the dough with a pastry brush as you roll. Prick roll with a
toothpick as needed to eliminate air pockets.
Place in well-greased cake pan or a Bundt cake pan, be sure to arrange the seam where the roll is turned to the bottom
or against the center. Cover with a cloth and let rise in a warm place until double in volume. Preheat oven to 325
Bake for about an 1 hour at 325 degrees.
For a shiny crust, brush top before baking with 1 beaten egg
When baked, turn onto a wire rack, loosen sides, turn it upside down.
Once completely cool, take the potica and place it on a cake sheet, sprinkle with icing sugar that has vanilla sugar
Doesn't the kitchen have a delicious smell ?
It is a heavenly palate fit for a king!!!
May I offer you a slice....
- Webmistress & Design SCM