Gluten-Free Luxurious Rich Layered Festive Cake (Štedrák)

Pavel Nikov - Mr. Sweet

2:30 (h:m)

5:30 (h:m)

Portions: 12 (pcs)

The gluten-free luxurious rich layered festive cake (Štedrák) by Pali, winner of “Pečie celé Slovensko”, combines classic Christmas flavours with modern gluten-free baking. Layers of poppy seeds, nuts, curd and jam create a beautiful festive dessert. With the Liana Bakery mix, our gluten-free flour blend for yeast dough, you can prepare this royal cake effortlessly – and the result will be soft, fluffy and luxurious, just as Christmas deserves.

Ingredients

Gluten-free sourdough dough:

300 g Liana Bakery mix
250 ml milk
15 g fresh yeast
65 g granulated sugar
1 egg
50g butter

Cottage cheese filling:

250 g thicker cottage cheese, can also be lumpy
40 g raisins soaked in rum
40 g powdered sugar
1 egg
1 x pack Liana Vanilla Sugar
1 tsp Liana Lemon Icing
15 g Liana Golden Cream

Poppy seed filling:

135 g ground poppy seeds
40 g powdered sugar
½ tsp Liana Ground Cinnamon
150g milk

Walnut filling:

135 g ground walnuts
40 g powdered sugar
40g milk

Plum filling

200 g plum jam
20 ml rum

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Approach

Prepare the leaven from lukewarm milk, a spoonful of sugar and yeast. After it is activated, add the other ingredients together with the softened butter and knead a smooth dough. Let it rise for approx. 30 – 45 minutes. Use this time to prepare the fillings.
For the cottage cheese filling, mix all the ingredients and set aside. For the poppy seed filling, bring the poppy seeds, sugar, cinnamon and milk to a boil in a saucepan. Boil briefly, set aside, the mixture will thicken slightly as it cools. For the nut filling, simply mix all the ingredients and set aside. Finally, mix the jam with the rum.
Divide the risen dough into 5 parts. Prepare a 24 cm diameter pan, ideally lining the bottom and sides of the pan with baking paper.
Roll out the first part of the dough into a circle and line the bottom of the mold, spread the poppy seed filling. Cover with the rolled out second dough, continue with a layer of jam, then another dough and nut filling. Cover with another dough and layer the nut filling. Cover with the last fifth dough, leave covered with a towel to rise for about 20 minutes.
After rising, brush with a beaten egg with a little milk and bake on the fan mode at 170 °C for approx. 45 – 55 minutes.
After baking, let it cool for about 3-4 hours and sprinkle lightly with powdered sugar.

Good tip:

You can easily adapt the fillings to your own taste. For example, an apple layer made from roasted apples with cinnamon or a pear filling flavored with ground cloves tastes great. All you need is a little imagination and you can create a šedrák exactly to your liking.

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Ingredients

Gluten-free sourdough dough: