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220 degrees diagonally

MILLET CAKE - KRAPEC

“Krapec is a sweet Prekmurje dish, traditionally prepared on All Saints’ Day, but is now-days on the menu throughout the year. It’s a simple flat cake, tasty warm or cold. There are various types of Krapec. Every housekeeper has her own favourite recipe. The most common one is made with rice and can also be found among our recipes. The others can be made with millet or buckwheat. But no matter the flour, all are topped with walnuts.”​ ​


Ingredients (for the standard size baking tray):
300g flour
200ml warm milk
½ fresh yeast cake (21g)
¼ teaspoon salt
1 spoon sugar
2 spoons oil
+ oil for greasing
 
Ingredients for millet filling:
1 cup millet porridge
2,5 cups milk
750g cottage cheese/quark/curd cheese
3 egg yolks
cinnamon
vanilla seeds
5 spoons sugar
1 cup sour cream for coating
 
Ingredients for walnut filling:
300g grind walnuts
3 egg whites
pinch salt
2 spoons sugar

Method:
  • Sift the flour into a larger bowl, make a well in the middle and pour in the warm milk (not hot!). Crumble in the fresh yeast, add a spoon of sugar and wait till the yeast starter forms (ca. 8 minutes).
  • When yeast starter begins to foam, add salt around the edges of the flour and oil. Knead everything together to form a soft and elastic dough.
  • Leave it to rise for 1 hour.
  • Cook the millet porridge in a slightly salted milk, stirring occasionally. Be careful not to overcook. The cooked millet grains should still be round, while the overcooked ones are popped open.
  • Place the cooked millet into a strainer and leave it to cool. Save the strained milk.
  • With a spoon or a whisk, mix together the ingredients for the filling (except for the cooked millet). Using an electric mixer can cause the filling to become too runny.
  • Add cooled down millet porridge and mix it in with a spoon.  The filling should be soft and fluffy. If it’s too dry, gradually add some milk saved from cooked millet porridge.
  • Oil your hands and gently stretch the dough over the baking tray, leaving at least ½ cm for the edges.
  • Spread the millet filling over the dough, leaving out the edges.
  • Whip the sour cream with a fork. If you want, you can add a bit of sugar.
  • Spread the sour cream over the millet filling.
  • Bake the Krapec in a preheated oven at 180-200°C for 1 hour.
  • While baking, prepare the walnut filling.
  • Whip egg whites and sugar into a stiff meringue. Then gently, using a spoon or a spatula, mix in the walnuts.
  • In last 5 minutes of baking, spread over the walnut filling.
  • Leave it to cool before cutting.
  • Dust it with caster sugar and cut it into 10x10 cm large pieces.

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  • HOME
    • Welcome
    • BOOKS
  • ABOUT ME, THE AUTHOR
    • About the Translator
  • RECIPES
    • BREAKFAST AND BRUNCH >
      • Scrambled Eggs with Truffles
      • Bread with Sour Cream and Strawberries
      • Avocado & Quail Egg Sandwich
      • Pancetta Twists
      • Coconut Chips
    • SOUPS >
      • Spring Soup
      • Roasted Pumpkin Soup
      • Cabbage Soup with Carniolan Sausage
    • MAIN DISH >
      • Creamy Veal Goulash
      • Bograč Stew
      • T-bone Steak with Poached Egg and Wild Asparagus
      • Ossobuco with Gremolata
      • Pulled Pork Whiskey Burger with Fried Egg
      • Roast Chicken in Lemon Marinade and Mashed Potato with Gouda Cheese
      • Pad Thai with Chicken
      • Roasted Turkey Breast with Apples and Wine
      • Duck Liver in Wine Sauce
      • Minced Meat Roast with Vegetables in Pastry
      • Sea Bass with Fennel Salad and Tomatoes
      • Papardelle with Chanterelles
      • Fresh Pumpkin Fettuccine
      • Pasta with Poppy Seeds or Walnuts
      • Baked Stuffed Peppers
    • SIDE DISH >
      • Easter Prata
      • Spaetzli
      • Polenta Stuffed Peppers
      • Barley Risotto with Beetroot
    • SALADS & VEGETABLES >
      • Cucumber Salad
      • Green Salad with Warm Potatoes
      • Roasted Broccoli
      • Roasted Brussels Sprouts
      • Pickled Cucumbers
      • Leavened Cucumbers & Zucchinis
    • BREAD >
      • Rye Bread without Yeast - with Sourdough Starter
      • Fluffs - Soft and Fluffy Buns
      • Pita Bread
      • Spelt Bread with Flax Seeds
      • St. Nicholas' Devils
      • Bread Braid with Poppy Seeds
      • Ciabatta with Poppy Seed Oil
    • DESSERTS >
      • Carnival Fried Pastry
      • Pavlova with Hazelnut Base
      • Hot Chocolate with Cardamom and Homemade Munchmallows
      • Chocolate Cupcakes and Swiss Buttercream with White Chocolate
      • Baked Chocolate with Mango and Ice Cream
      • Juicy Pompkin-Chocolate Bundt Cake
      • Carob Rolls
      • Sweet Plate - Greek Style
      • Miss Lemoneé
      • Panna Cotta with Sparkling Wine and White Chocolate
      • Panna Cotta with White Chocolate and Truffles
      • Passion Fruit on Vanilla Cream
      • Flourless Raspberry Chocolate Cake
      • Flourless Strawberry Elderflower Cake - Lady Elderflower
      • Flourless Chocolate Chestnut Cake - Lady Chestnut
      • Pistachio & Hazelnut Chips
      • Hazelnut Mini Rolls
      • Cottage Cheese Pie with Poppy Seeds
      • Raspberry Ferdinand Rolls
      • Apricot Pockets
      • Honey Pears with Poppy Seeds & Vanilla Cream
      • Cat Eyes with Plum Jam
      • Fried Mice with Banana, Coconut and Lime
      • Kinder Milk Slices My Way
      • Millet Cake - Krapec
  • REFERENCES
  • CONTACT US
  • WORK WITH US
  • PRIVACY POLICY