Cuisine of Slovenia’s Regions: Kvaseníca — Leavened Cake with Curd Cheese Filling


Leavened Dough

  1. 500 g wholemeal flour,
  2. 250 mL milk or cream,
  3. 1 tsp sugar,
  4. 30 g fresh or dry leaven,
  5. 1 tbsp oil,
  6. 2 tbsp sour cream,
  7. salt.

Curd Cheese Filling

  1. 500 g curd cheese,
  2. 300 mL sour cream,
  3. 1 egg,
  4. 3 tbsp sugar,
  5. 1 tsp white flour,
  6. a pinch of salt.


  1. sugar powder.


Leaven. Mix leaven, 1 teaspoon of sugar and 2 tablespoons of flour in a bowl. Add as much warm milk as possible to get a thick whipped dough (as for pancakes). Cover the bowl with a clean cloth and put it in a warm place for 10 minutes, so that the leaven can double in size.

Leavened Dough. Sift the flour into a deep bowl and make a “well” in its centre, into which it is necessary to pour the leaven. Add oil, sour cream and salt, and then gradually add warm milk, mixing the ingredients by hand or with an electric mixer until a smooth, elastic and springy dough is formed that does not stick to the dish and hands. Cover the dough with a clean cloth and put it in a warm place for 60 minutes.

Preheat the oven to 180 ºC.

Curd Cheese Filling. Gently mix curd cheese, sugar, egg and a pinch of salt in a deep bowl. Gently mix sour cream and a teaspoon of flour in a small cup. Roll the risen dough on a floured work surface into a layer in the form of a round pizza, while leaving the edges elevated. Put it on a shallow baking sheet. Put the curd cheese filling on the dough, and then grease it with sour cream. Put the baking sheet into the preheated oven for about 25 minutes.

Cut the cooked dish. Sprinkle it with powdered sugar and serve to the table hot, warm or cold.