Double-serving cake made from remoska
A remoska is a versatile household helper that can be used to prepare not only savory dishes but also delicious desserts. Try baking a worthy cake with a cottage cheese and poppy seed filling and a crispy buttery crumb on top.
Ingredients · Servings 1 where
- 200 g semi-coarse flour
- 200 g plain flour
- 1 sachet of dried yeast
- 200 ml warm milk
- 100 g softened butter
- 100 g lard (or oil)
- 2 egg yolks
- 50 g caster sugar
- lemon peel
- 1 large pinch of salt
- a little rum
- Further:
- cottage cheese filling
- poppy seed filling
- breadcrumbs (as needed)
Method · 1 h 10 min
- Mix the dry ingredients, including the dried yeast, and knead the dough with warm milk. Add salt at the end so as not to damage the yeast.
- Place the dough in a bowl, dust it with flour, cover with a clean cloth and let it rise for about 60 minutes or until it doubles in size.
- Prepare a round baking sheet or a paper cake pan.
- Divide the dough into two pieces and roll each piece out on a floured rolling pin into a round shape. Place one of them in a bowl with a rolling pin.
- Spread the cottage cheese filling on the sheet. If it is thin, thicken it with semolina or sponge cake crumbs. Leave the edges free.
- Place the second sheet of dough on top of the cottage cheese and carefully press the edges with your finger all around so that the filling does not leak out. Carefully flatten the pie.
- Spread the poppy seed filling with a spatula (leave a 1 cm border free). Sprinkle the butter crumbs over the poppy seeds.
- Let the cake rest and rise for 0.5–1 hour. Then cover the cake tin and bake for 30–40 minutes, until the crumb is golden brown.
- Let the dessert cool partially in the remoska and then slide it onto a flat plate. Slice it only when it is completely cool.
- For an even better taste, you can drizzle the finished cake with melted butter and rum.
