Czech Christmas curd cake (tvarohova vanocka)

[This concludes the author's text.]

Czech Christmas curd cake (tvarohova vanocka)

Category: Confectionery

Kitchen: Czech

Ingredients
semi-coarse flour (first grade flour)	500
powdered sugar	125
softened butter	150
small chicken egg	3
fat cottage cheese	250
rum	2 spoons
baking powder	1 + 1/2 sachet
vanilla sugar
raisins	75
almond	75
zest from fresh lemon
grease for lubricating the mold

Cooking method

• The recipe is taken from the Christmas Pastry magazine bought for the occasion in a Prague supermarket. The article was written by Sarka Adamkova, my translation.
• First, the author's text.
• Cooking time 10 minutes, baking 50 minutes.
• There are two options for making this cake. Either in the form, for which you need to add another 60 grams of milk into the dough, or braid, which is a classic cooking option. For cooking, you need to mix all the components at room temperature and either put them in a greased form or braid them.
• It is baked for about 45-50 minutes at 175 degrees. The finished vanocky should be completely cooled and only then removed from the mold or from the baking sheet. In conclusion, it should be sprinkled with powdered sugar.
• The author recommends to soak raisins in rum overnight before baking. Red raisins are best for this test, but other varieties can be used.
• This concludes the author's text.
• As I did.
• Attempt # 1. Not very successful.
• Instead of rum, cognac was taken, in which the raisins were soaked. All the cognac was absorbed by the raisins, we managed to strain a tablespoon, which was poured into the dough. I didn't have a live lemon zest either, so I took a dry one and soaked it overnight in orange liqueur. The entire liquid fraction was absorbed without residue.
• Next, all the dry ingredients were mixed, baking powder put about 3.5 teaspoons, soaked zest was added, mixed well, raisins, stirred again, after which eggs, cottage cheese and the final chord of butter were added. There were no almonds at home, so I did without it.
• Everything connected right away and as it should, so I decided that I would not add milk, because the dough turned out to be of the desired consistency and I did not see the point in making it thinner. All this was laid out in a mold, leveled, 10 minutes of proofing and 50 minutes of baking.
• The result is in the photo.
• 
• It was baked for about an hour. The volume has increased by one and a half times. The edges were burnt, luckily the inside was baked normally. Mom and a friend's aunt checked it out, it seemed to me that something was empty taste. And the cuttings became stale pretty quickly, obviously overexposed in the oven. For myself, I decided that making such a brick is not interesting, and it will bake for a very long time.
• Attempt number two. Already more interesting.
• I mixed all the dry ingredients, put the baking powder not on the eye, but strictly 16 grams (in general, you need to read the instructions on the bag, but everything is scattered in the jars), added natural zest, half a teaspoon of salt, instead of rum, which I don't have at all, put two tablespoons of orange liqueur, raisins soaked in cognac. I kneaded the dough, braided pigtails and in the oven.
• 
• 
• It was baked for about 45 minutes, but most likely the baking sheet should have been set higher and made hotter, because it turned out pale. And the thermostat in the oven is odd, maybe there is a problem with it.
• With natural zest, a more interesting aroma and taste appeared, which was clearly lacking in the first edition. Vanocki have been lying for the second day and have not yet had time to become stale. In general, I already liked it, but I will definitely repeat this recipe with good almonds.
• Good luck! Dare

I will definitely try. Thank you

[Mikalaevich]

Mikalaevich, Sarka Adamková shared Vánočky's supermodern recipe. Traditionally, Vánočku is baked from yeast (kynutého) dough and, of course, in the form of a wicker, and not from 3, but from 6-8 parts (dílů). And from muffin dough, pastries in the Czech Republic are usually called Bábovkou.
Dobrou сhut´!

[Mikalaevich]

Mikalaevich, Sarka Adamková shared Vanočky's supermodern recipe. Traditionally, Vanočku is baked from yeast (kynutého) dough and, of course, in the form of a wicker, and not from 3, but from 6-8 parts (dílů). And from muffin dough, baked goods in the Czech Republic are usually called Babovkou.
Dobrou hut´!

There is a vanocka from a traditional dough, although in the photo there are four and three-piece braids, but I have not tried it yet.
And in general, I am familiar with Czech cuisine insofar as :-) It was the first pancake, and it seems not even lumpy.

Great recipe! We take!