"Moravian" cake

1. Filling

ground poppy seeds • powdered sugar • semi skimmed milk 1,5% • ground walnuts • powdered sugar • semi skimmed milk 1,5% • raisins • soft curd • vanilla sugar

With poppy seeds - grinded poppy mix with sugar and add a bit of warm milk, mix together. Walnut filling - grinded nuts mix with sugar and add a bit of warm milk, mix together. Curd filling - soak raisins, get them dry a bit by casting water, add curd with vanilla sugar. Cakes can by filled with each filling separately or we can make different combinations.

2. Sprinkling the cake

unsalted butter • coarse ground flour • powdered sugar

Cakes filled with jam are good to be sprinkled to fix the jam. Butter mix with flour and sugar - sprinkle by using fingers.

3. Crust

flour medium 2.2 lb (1000 g) • chicken egg 4 pcs • semi skimmed milk 1,5% 2.1 cup (500 ml) • sunflower oil 6.75 tbsp (100 ml) • sugar granulated 2 oz (60 g) • fresh yeast 1.5 oz (42 g)

Make the half of the prepared milk warm, pour over the leaven, add a tea spoon of sugar and flour. Mix together and leave to get the sourdough. Sprinkle the flour in a bowl, add eggs, and the rest of the milk, oil, sugar and sourdough at the end.

4. Dough rising

Knead the dough which will be left in a warm place to get its doubled it's size.

5. Processing piecrust

all-purpose flour / plain flour

Process the piecrust in parts. Roll about 1/3 of crust on floured board - to be about 1,5cm thick. Use mug or a little bowl to make dough rounds.

6. 

chicken egg

Brush the edge of each with beaten egg.

7. 

Use the other side of bowl for making little holes. Put these rounds to baking paper in the baking tin.

8. Filling

Spread the filling to the holes.

9. 

Sprinkle the jam´s cakes with butter, flour and sugar.

10. Baking

Bake in heaten oven about 25minutes.