Cuisine of Slovenia’s Regions: Ajdnek (Folded Buckwheat Cake)
A folded cake from yeast buckwheat dough.
- 0.5 kg buckwheat flour,
- 0.5 kg white wheat flour,
- 600–700 mL salted boiled water,
- a bit of sugar,
- 60 g yeast,
- 500 mL warm milk,
- butter to coat a baking tray.
- 0.5 kg ground walnuts,
- 250–300 g honey.
Steam the buckwheat flour. Wait until it cools down, add yeast and white flour, then knead the soft dough. Set it aside for 30 minutes to rise, then beat and leave to rise for another 20 minutes. Coat the baking tray with butter and put the dough on it. First, put one third of the dough, top with nuts and pour with honey. Repeat the procedure until all the ingredients are used. Top the dough with thick milk. Bake for about 1 hour at 180ºС.