Wasteful potion

This time my mom decided to share the recipe with you. The whole house often smells like a waste of potica. 🙂

Sift the flour into a proofing bowl, add the yeast, and pour 1 dl of lukewarm milk over it. Let it rise for approx. 15 minutes, then add all the other ingredients, knead and let it rise for approx. 1 hour (until it doubles in volume).

Dark biscuit:

• 3 eggs
• 18 dag of sugar (6 tablespoons)
• 18 dag flour (5 tablespoons)
• 1 dl water
• ½ baking powder
• 2 teaspoons cocoa
• 1 vanilla sugar

Light sponge cake:

• It is the same as dark, except that there is only 15 grams of flour – because of the cocoa.

Mix all the ingredients together, add the egg whites last, and bake for about 15 minutes at 200 C.

Cottage cheese filling – make it more liquid

• 1.5 kg cottage cheese (preferably homemade)
• one sour cream,
• juice of one lemon
• 5 tablespoons of sugar
• two eggs
• 1 vanilla sugar

Walnut filling:

• 40 grams of walnuts
• 20 grams of hazelnuts
• a teaspoon of real coffee
• 2 tablespoons carob flour
• 2 eggs (+ egg whites left over from the dough)
• grated lemon
• 2 tablespoons rum
• 5 tablespoons of sugar
• 7 dl milk

When you manage to get the dough into the baking pan, start with the dark filling, which you put a little more than half of, then the light sponge cake, press it down lightly, continue with the light filling, which you also put a good half of, and then the brown sponge cake, then the third filling, which is made of the remaining cottage cheese and walnuts. Cover the potica with the dough, trim off the excess, and press the edges well. Brush the potica with oil and pierce it deeply with a skewer (a toothpick is too short). It doesn't need to rise, bake for approx. 50 minutes at 180 C. The oven doesn't need to be hot. When the potica is baked, I leave it in the baking pan for another hour or two, then I convince it to leave it nicely. So far, I've been very successful, I don't use baking paper because I have a great baking pan (imitation stone), I just oil it minimally first. Potica is very good and also beautiful, and the fact that I bake it almost every other week proves that this is the case.

May you succeed!