Celebration cake, traditional recipe.
Slavski cake, ingredients:
For the decorations:
- 200 grams of flour
- 100 g density
- 1 spoon of salt
- 100 ml of cold water
For the dough:
- about 1 kg of soft flour
- about 400 ml of water/even better acid
- 1 spoon of salt
- 100 ml of oil
- 40 g of yeast
- 2 teaspoons of sugar
Celebration cake, preparation:
The day before St. John's Day, I eat cake. This year, that day was a true spring day.
I heat the holy water, with all the seeds and basil leaves, and stir in the yeast and a spoonful of flour. I add oil and sugar - the yeast will work quickly.
I salt the sifted flour in a large bowl. I add the new yeast. Me too. The mixer doesn't help. At least not the regular one that I have. With that amount of dough, he can't do anything. I knead, first in a bowl, and then take out the dough on the work surface. It's still there, I knead it and knead it... When I cut it with a knife, and it's hollow - well, that's it!
I return the dough to the bowl, which I tuck under a large bag. After one 40 minutes, the bowl is full of risen dough.
On a floured work surface, gently knead the dough.
Sherpa is of Romanian origin, and we are almost the same age. Everything in it is stewed and baked. Now it is hollow and without a handle. It serves me for baking large bread and a celebratory cake. I put parchment paper in it so that it goes over the edges of the pan. I put the dough in the pan. After ten minutes, I coat it with egg yolk mixed with a spoonful of milk. And I "glue" decorations. I coat the bottom side of the decorations with water, so that they stick to the dough better. Between the decorations, I poke the dough in several places with a skewer stick - so that the dough can breathe.
I bake the cake in an oven heated to 220 degrees for about fifteen minutes. Then I reduce the temperature to 180 and continue baking. Another half hour and the cake is ready. Again, everyone knows their oven best. When the cake gets a nice color, I cover it with aluminum foil to prevent it from browning.
Three years in a row, my cake was just right. Both inside and outside. And then, fourth, someone told me how ne it's valid when the cake bursts. Well, that new "knowledge" really freaked me out. I'm making a cake, and I'm thinking about everything - it won't burst. It wasn't enough for me to look at him through the glass of the oven, I opened it every hour. And of course he broke. I don't listen anymore, what is good or bad. I'm relaxed about making the cake, and I'm enjoying it.
How do I make ornaments?
I make the decorations for the cake a few days before. In a bowl, I knead the dough from flour, thickeners, salt and water. I put the kneaded dough in a bag, so that it does not dry out. I take out one piece and thin it with a rolling pin. With a wooden letter-stamp, press the dough and cut around it. and so five times. It is the most important decoration of the cake. Then I do the rest of the decorations.
This year I "modernized". I bought a praying mantis for an oak leaf, an ear of wheat and a bunch of grapes. I don't have them, but if it gives birth to others, there will be bread for me too. I don't even have a vine, but I like to drink half a glass of wine. Let the vine bear fruit. And a good one. There is a barrel, waiting to be filled.
Well, I don't miss the book. I make it big. I have a student. It is easy to make. I cut out a smaller rectangle, then another one, a little bigger, and dot it like letters with a toothpick. I fold it in half, and place it over the first one. And the bird is easy to make. One piece of dough, the size of half a little finger - I flatten it on top.
I press a grain of pepper on both sides, sew the edge a little and there is the beak. The head is finished. I cut out a circle with a diameter of 3 cm and cut one half lengthwise. I twist the edges, and there is the body of a bird with all its wings. I put my head on that body.
There are four of us in the house, and that's how many birds I can do. Every decoration I make, I put it on a tray sprinkled with flour. I lift him onto the hanging kitchen part. In fact, it is important to dry the ornaments slowly, in a warm room.
Vesna Marošanin
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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