Name: Poteca Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 cup butter, cubed -; 1/2 cup 2% milk -; 3 large egg yolks, room temperature, 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 large egg whites, room temperature -; Confectioners' sugar, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Poteca Cake

1. 1 cup butter, cubed -

2. 1/2 cup 2% milk -

3. 3 large egg yolks, room temperature, beaten -

4. 2 packages (1/4 ounce each) active dry yeast -

5. 1/4 cup warm water (110° to 115°) -

6. 2-1/2 cups all-purpose flour -

7. 1 tablespoon sugar -

8. 1/4 teaspoon salt -

9. Filling: -

10. 2 cups ground walnuts -

11. 2 cups chopped dates -

12. 1/4 cup 2% milk -

13. 3 tablespoons plus 1 cup sugar, divided -

14. 1/2 teaspoon ground cinnamon -

15. 3 large egg whites, room temperature -

16. Confectioners' sugar, optional -

How to cook deliciously - Poteca Cake

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Cut dough in half; on a floured surface, roll 1 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 1 loaf).

6. Stage

Bake at 350° until golden brown, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.