Bohemian Potica Cake
Makes 1 large cake, 16 or more servings
2 (1/4-ounce) packages active dry yeast (scant 2 tablespoons)
1/4 cup warm water (105F to 115F, 40C to 45C)
1 cup plus 5 tablespoons sugar
1/4 teaspoon salt
3 eggs, separated
1/2 cup milk
1 cup butter, melted, cooled
2-1/2 cups all-purpose flour
2 cups ground walnuts
1 teaspoon ground cinnamon
1/4 cup milk
1 tablespoon honey
In a large bowl, stir yeast into warm water. Add 2 tablespoons sugar, salt and egg yolks. Let stand 5 minutes or until mixture foams. Scald 1/2 cup milk by heating almost to boiling point.
Cool to 105F to 110F (40C to 45C) or until a few drops on your wrist feel warm. Blend butter, warm milk and flour into yeast mixture. Beat until satiny. Cover dough and refrigerate 8 hours or overnight.
In a medium-sized saucepan, combine nuts, cinnamon, 3 tablespoons sugar, 1/4 cup milk and honey. Heat and stir until mixture is well blended. In a large bowl, beat egg whites until stiff.
Gradually add remaining 1 cup sugar, beating until mixture is stiff and meringue-like. Fold into nut mixture. Preheat oven to 350F (175C). Generously grease a 10-inch tube pan.
Turn out chilled dough onto a lightly floured board. Divide into 2 parts. Roll out each part to make a 20-inch square. Spread each with half of nut filling. Roll up like a jelly roll.
Place one on top of the other in greased pan. With a fork, pierce through top layers of cake. Without allowing cake to rise, bake 1 hour to 1 hour 10 minutes or until a wooden skewer inserted in center comes out clean. If cake begins to brown too much during baking, cover with foil. Cool in pan before removing.