Kozjanska Kruhova Potica – Bread Cake with Raisins
An ancient Slovenian pastry made from Phyllo dough[*] and stuffing of bread, whipped cream, eggs and raisins.
- 500 g phyllo dough,
- 1 kg stale white bread,
- 1 litre whipped cream,
- 50 mL milk,
- 7 eggs,
- 200 g sugar,
- 50 g raisins,
- 1 sachet vanilla sugar.
Buy or cook Phyllo dough. Cut bread into slices, put into a container and pour with milk. Heat well the whipped cream. Then set it aside to cool down slightly. Add five eggs, sugar, washed raisins and vanilla sugar to the whipped cream and mix gently.
Roll out the homemade Phyllo dough. Preheat the oven to 160 °C. Use half of the Phyllo dough to cover the bottom and the walls of the baking pan with the dough coming over the edges. Top the dough with the egg mass, and then put half of the bread soaked in milk on the dough. Pour half of the cream mass and put the remaining bread. Pour the remaining cream mass and cover it with the remnants of the Phyllo dough. Top with the egg mass.
Put the baking pan into a preheated oven for 60 minutes. Take the cooked cake out of the oven and leave it to cool down.
[*] Phyllo dough is a very thin (less than 1 mm) unleavened dough used for making pastries and being characteristic for dishes of the Balkan cuisine. The Phyllo dough is made from flour and water, adding a little olive oil and (or) Rakı. The flour is sieved. The dough is mixed and kneaded until it becomes elastic. Then it is rolled out to the minimum possible thickness. In the confectioneries and bakeries, special machines are used to stretch the dough.