Dough for mlinci flatbread and the crust

1 kg white flour

40 g yeast

1 egg

4 egg yolks


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



cinnamon and cloves


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.

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