Try this Potica (Traditional Slovenian Holiday Cake) Pt 2 recipe, or contribute your own.

Still searching for what to cook ?

Name: Potica (Traditional Slovenian Holiday Cake) Pt 2
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: See part 1

Find the most delicious recipes here

INGREDIENTS

See part 1

Servings

INSTRUCTIONS

tremendous potica! Well, my grandmother has been gone for twenty years, but when I ran across a recipe for potica on the Slovenia home page, I had to try it. And I was disappointed. It just wasnt the same as my grandmothers. So I challenged my mother to remember how her mother had made it. And we looked up a dozen or more recipes in cookbooks and from other family members and friends. And we made several poticas, refining the recipe until we had it right. And now I can make potica as good as grandmas. The smell takes me back to my childhood and her kitchen, and so she is with me still. And my child will take the smell with him, too, but this time he will have the recipe! One thing to note. Potica is supposed to rise very high, topping out an angel food cake pan. In Slovenia they use special ceramic pans which are higher still. To get the rise you should have, the ingredients, the bowls, and the pans should all be warm, at least room temperature, and the kitchen should best be very warm as well. This way your potica wont catch a chill and fail to rise to expectations. Measurements are all in English units, but the Slovenia home page has conversions to metric and traditional Slovenian units. NOTES : Copyright 1992 - 1995 by Weyand Associates, Inc. Last updated: December 4th, 1995 These pages maintained by: Richard F. Weyand Please send all comments/problems to: weyand@mcs.com Recipe by: Copyright 1992 - 1995 by Weyand Associates, Inc. Posted to Digest bread-bakers.v097.n075 by snardo@onramp.net on Nov 23, 1997

NOTES

Alert editor

Potica (Traditional Slovenian Holiday Cake) Pt 2

See part 1

tremendous potica! Well, my grandmother has been gone for twenty years, but  when I ran across a recipe for potica on the Slovenia home page, I had to  try it. And I was disappointed. It just wasnt the same as my  grandmothers. So I challenged my mother to remember how her mother had  made it. And we looked up a dozen or more recipes in cookbooks and from  other family members and friends. And we made several poticas, refining the  recipe until we had it right. And now I can make potica as good as  grandmas. The smell takes me back to my childhood and her kitchen, and so  she is with me still. And my child will take the smell with him, too, but  this time he will have the recipe! One thing to note. Potica is supposed to  rise very high, topping out an angel food cake pan. In Slovenia they use  special ceramic pans which are higher still. To get the rise you should  have, the ingredients, the bowls, and the pans should all be warm, at least  room temperature, and the kitchen should best be very warm as well. This  way your potica wont catch a chill and fail to rise to expectations.  Measurements are all in English units, but the Slovenia home page has  conversions to metric and traditional Slovenian units.    NOTES : Copyright 1992 - 1995 by Weyand Associates, Inc. Last updated:  December 4th, 1995 These pages maintained by: Richard F. Weyand Please send  all comments/problems to: weyand@mcs.com  Recipe by: Copyright 1992 - 1995 by Weyand Associates, Inc.    Posted to Digest bread-bakers.v097.n075 by snardo@onramp.net on Nov 23,  1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.