Mlinci Potica cake

Ingredients:

Dough for mlinci flatbread and the crust

• 1 kg white flour
• 40 g yeast
• 1 egg
• 4 egg yolks
• salt
• 100 g sugar
• 100 g fat
• 500 ml milk

• lemon zest, a tiny bit of rum

Egg cheese – filling

• 25 eggs
• 10 bread rolls or a loaf of white bread
• 1.5–2 l milk
• a pinch of salt
• 1 kg ground walnuts
• 200 g sugar
• whipped cream
• vanilla sugar
• lemon zest
• rum
• raisins

• cinnamon and cloves

Preparation

Knead some smooth, workable dough and let it rise. Divide into equal parts for the mlinci flatbread and a little bit more for the crust. Bake the mlinci flatbread.

Scramble some eggs, add cubes of bread and milk and bake until golden yellow. Add walnuts and prepare the filling.

Roll the dough for the crust into slightly bigger pieces than the mlinci, as the crust will be used to cover all of the mlinci. First spread the filling on the bottom part of the crust and then begin “building” the Potica cake until all the mlinci are used. Once the Potica cake is assembled, glaze it with eggs and bake for approximately 45 to 60 minutes.

Cut the mlinci Potica cake and do not eat until the next day.

Pleasure in every bite

Taste Slovenia! Treat yourself to a culinary indulgence with traditional and modern Slovenian cuisine. Learn about other honey delicacies and enjoy a beekeeping adventure.