Show Subscription Form




Poteca Cake Recipe
Poteca Cake Recipe photo by Taste of Home

Poteca Cake Recipe

Read Reviews (6)
5 6
Publisher Photo
“Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It’s one of my favorite ethnic holiday treats.” —Rachelle Stratton Rock Springs, Wyoming
TOTAL TIME: Prep: 25 min. + chilling Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 1 hour + cooling
MAKES: 12 servings

Ingredients

  • 1 cup butter, cubed
  • 1/2 cup 2% milk
  • 3 egg yolks, beaten
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • FILLING:
  • 2 cups ground walnuts
  • 2 cups chopped dates
  • 1/4 cup 2% milk
  • 3 tablespoons plus 1 cup sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 3 egg whites
  • Confectioners' sugar, optional

Nutritional Facts

1 slice equals 509 calories, 26 g fat (11 g saturated fat), 92 mg cholesterol, 182 mg sodium, 66 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water.
  2. In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight.
  3. In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl.
  4. In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture.
  5. Cut dough in half; on a floured surface, roll one portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as one loaf).
  6. Bake at 350° for 60-70 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 12 servings.
Originally published as Poteca Cake in Taste of Home December/January 2011, p107

Nutritional Facts

1 slice equals 509 calories, 26 g fat (11 g saturated fat), 92 mg cholesterol, 182 mg sodium, 66 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Poteca Cake(6)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 10, 2012

Well worth the time.

MY REVIEW
Reviewed Dec. 14, 2011

Excellent - worth the time to make it and a hit with friends and company

MY REVIEW
Reviewed Dec. 7, 2010

After seeing this I just had to try it. Great flavor and texture. YUM!

MY REVIEW
Reviewed Nov. 27, 2010

Ingredients

  • 1 cup butter, cubed
  • 1/2 cup 2% milk
  • 3 egg yolks, beaten
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt

  • FILLING:
  • 2 cups ground walnuts
  • 2 cups chopped dates
  • 1/4 cup 2% milk
  • 3 tablespoons plus 1 cup sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 3 egg whites
  • Confectioners' sugar, optional

Directions

  • In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water.
  • In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight.
  • In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl.
  • In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture.
  • Cut dough in half; on a floured surface, roll one portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as one loaf).
  • Bake at 350° for 60-70 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 12 servings.


Nutrition Facts: 1 slice equals 509 calories, 26 g fat (11 g saturated fat), 92 mg cholesterol, 182 mg sodium, 66 g carbohydrate, 4 g fiber, 8 g protein.

Poteca Cake published in Taste of Home December/January 2011, p107

MY REVIEW
Reviewed Nov. 27, 2010

I wish to add to my review that this is a holiday bread. I've never heard of it referred to as cake.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT