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Poteca Cake Recipe

Poteca Cake Recipe

“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 YIELD: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 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

  • 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.

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

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."

MY REVIEW
Reviewed Nov. 27, 2010

"In Slovenia this is called potica (po-teet-sa)This is my father's home-land which I visited in 2002. My cousin made it in a large roaster pan with two rolls side by side. I put mine in loaf pans. There are so many variations to making this treat which is always enjoyed by everyone, not just Slovenians."

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